When it comes to crispy tofu, double-dredging is the ultimate game-changer. This method ensures every bite is deliciously crunchy on the outside while tender and flavorful on the inside.
Using simple ingredients like corn starch, soy sauce, and spices, you'll achieve golden brown perfection in just a few steps. Whether you serve it in a sandwich, on a salad, or in a rice bowl, this tofu recipe will quickly become a favorite in your kitchen. Get ready to impress both tofu lovers and skeptics alike with this easy and foolproof method!
Ingredients:
- 1 block of extra-firm tofu
- 2 tablespoon corn starch
- 2 tablespoon soy sauce
- 1 teaspoon vinegar (rice vinegar or apple cider vinegar)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon lemon salt (or regular salt + lemon zest)
- Olive oil for frying
Steps:
1. Press the Tofu
Start by pressing the tofu to remove excess water. If you have a tofu press, use it for 15-20 minutes. If not, wrap the tofu block in a clean kitchen towel or paper towels, place it on a cutting board, and set heavy objects (like a cast iron skillet) on top to drain the liquid.
2. Cut the Tofu
Once pressed, cut the tofu into cubes or slices, depending on your preference. For best results, aim for smaller cubes (about 1 inch) to maximize crispy surface area.
3. Prepare the Dredge
In a large bowl, mix the corn starch, garlic powder, black pepper, and lemon salt. This dry mixture will give your tofu that perfect crispy coating.
4. Double Dredge the Tofu
Coat the tofu cubes with soy sauce and vinegar first to add flavor. Then, toss them in the dry mixture of corn starch and spices. For extra crispiness, repeat the process—dip the coated tofu back into the soy sauce and vinegar, then dredge in the corn starch mixture again. This double dredging ensures an extra crispy exterior.
5. Fry the Tofu
Heat a non-stick pan or cast iron skillet over medium-high heat and add enough olive oil to cover the bottom in a thin layer. Once hot, carefully place the tofu pieces in the pan in a single layer. Fry for about 3-4 minutes per side until golden brown and crispy on all sides. Use a wooden spoon or spatula to flip the tofu pieces.
6. Drain the Tofu
Transfer the tofu to a baking sheet or plate lined with paper towels to absorb any excess oil.
Variations:
- Tofu Sandwich: Layer crispy tofu between two slices of crusty bread or in a sandwich roll with fresh veggies and your favorite sauce.
- Tofu Salad: Top a fresh green salad with crispy tofu for added protein and texture. Drizzle with a tangy dressing for balance.
- Tofu Rice Bowl: Serve the crispy tofu over a rice bowl with sautéed vegetables and a drizzle of soy sauce or spicy sriracha.
Substitutions:
- Corn Starch: You can use arrowroot starch or potato starch if you prefer. These will also give a crispy coating.
- Soy Sauce: For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Lemon Salt: If you don’t have lemon salt, combine regular salt with a bit of lemon zest for that citrusy kick.
- Olive Oil: Avocado oil or coconut oil works well for frying, providing a high smoke point and neutral flavor.
FAQ:
Why press tofu before frying?
Pressing tofu removes excess moisture, which helps achieve a crispier texture. The less water in the tofu, the better it will fry and crisp up.
Can I bake or air fry the tofu instead of pan-frying?
Yes! To bake, place the dredged tofu on a parchment paper-lined baking sheet and bake at 400°F (200°C) for 25-30 minutes, flipping halfway. For air frying, cook at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.
How do I store leftovers?
Store leftover crispy tofu in an airtight container in the fridge for up to 3 days. Reheat it in a skillet or air fryer to bring back its crispiness.
Top Tip:
For the crispiest tofu, make sure your tofu cubes are well-pressed and thoroughly coated with the corn starch mixture. Frying in a hot pan with just enough oil ensures even browning and that irresistible crunch.
Hint:
Don't overcrowd the pan! Fry the tofu in batches if necessary, so each piece has enough room to crisp up. Overcrowding will lower the temperature of the oil, making the tofu less crispy.
Enjoy the easiest and best crispy tofu with this foolproof double-dredging method. Whether you're a seasoned tofu lover or just getting started, this crispy pan-fried tofu recipe will have you coming back for more!
Easiest Best Crispy Pan-Fried Double-Dredged Tofu
Ingredients
- 1 block of extra-firm tofu
- 2 tablespoon corn starch
- 2 tablespoon soy sauce
- 1 teaspoon vinegar rice vinegar or apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon lemon salt or regular salt + lemon zest
- Olive oil for frying
Instructions
- Press the Tofu
- Start by pressing the tofu to remove excess water. If you have a tofu press, use it for 15-20 minutes. If not, wrap the tofu block in a clean kitchen towel or paper towels, place it on a cutting board, and set heavy objects (like a cast iron skillet) on top to drain the liquid.
- Cut the Tofu
- Once pressed, cut the tofu into cubes or slices, depending on your preference. For best results, aim for smaller cubes (about 1 inch) to maximize crispy surface area.
- Prepare the Dredge
- In a large bowl, mix the corn starch, garlic powder, black pepper, and lemon salt. This dry mixture will give your tofu that perfect crispy coating.
- Double Dredge the Tofu
- Coat the tofu cubes with soy sauce and vinegar first to add flavor. Then, toss them in the dry mixture of corn starch and spices. For extra crispiness, repeat the process—dip the coated tofu back into the soy sauce and vinegar, then dredge in the corn starch mixture again. This double dredging ensures an extra crispy exterior.
- Fry the Tofu
- Heat a non-stick pan or cast iron skillet over medium-high heat and add enough olive oil to cover the bottom in a thin layer. Once hot, carefully place the tofu pieces in the pan in a single layer. Fry for about 3-4 minutes per side until golden brown and crispy on all sides. Use a wooden spoon or spatula to flip the tofu pieces.
- Drain the Tofu
- Transfer the tofu to a baking sheet or plate lined with paper towels to absorb any excess oil.
