Ever wondered how to make perfect crispy tofu? This simple method is less hassle than frying and will give you crispy tofu every time.
Tofu confused the heck out of me when I first started eating it. I had no idea how to season or cook it and every time it ended up tasting bland and mushy. I couldn't figure out why it always tasted good in restaurants but was a complete disaster when made by me at home, and assumed I'd never crack it.
But here's the thing: I was wrong! For anyone who is terrified of cooking tofu (and I know because I was one of them), I'm here to show you that you don't need to be! Delicious, crispy tofu is actually surprisingly easy to make and not as much fuss as you might think.
So if you're wondering how to cook tofu and make it taste incredible, look no further! This broiling/grilling method takes 20 minutes, doesn't need any fancy ingredients and bonus - your tofu will stick to the pan WAY LESS than if you fry it! Tempted? Read on.
What makes this crispy tofu recipe so good?
For starters, broiling tofu is a healthier method of cooking than frying, and it needs less oil to create crispier cubes. So this is actually a fairly healthy tofu recipe.
It's also really easy to make. The recipe requires just 4 ingredients and no marinating (tofu, soy sauce or Bragg's Soy Seasoning, apple cider vinegar and oil), so it takes about 25 minutes from start to finish. Perfect!
But my favourite thing about this recipe? That it's incredibly low maintenance. You need to flip the tofu once halfway through, but otherwise can just leave it under your oven's broiler/grill to cook. It's as simple as that!
1) Why isn't my tofu getting crispy?
It might be due to the oil you're using. I strongly recommend cooking with an oil that is stable in high heat (like avocado) to promote crispiness - when I've used olive oil I find my tofu doesn't get as crispy.
2) Do I need to press my tofu to make it crispy?
You don't have to, and I don't usually (because I'm lazy!), but it will make your tofu a little crispier and absorb flavours more easily. It also helps it hold its shape better when cooking.
3) Why is there a lot of water in the pan around my tofu?
This is normal if you haven't pressed your tofu. It will eventually evaporate as you keep broiling it, don't worry. If it bothers you, press your tofu before you cook.
4) Can you eat tofu raw?
You can, and it's safe to add to raw desserts like cheesecakes. Personally I like cooking it as I prefer the taste.
How to Make Crispy Tofu (easy, healthy, no-fry)
- 1 454g block medium or firm tofu (don't use soft - it will fall apart)
- 1½ tbsp soy sauce or tamari (use gluten free if needed - I liek Braggs Soy Seasoning)
- 1 tbsp apple cider vinegar (optional)
- 1 tbsp avocado oil (or another flavourless oil that can tolerate high temperatures)
- Preheat your oven's broiler/grill (top heat in oven).
- Cut tofu into 1-inch cubes and place on a baking tray. (You're welcome to press your tofu if you like, but it's not essential.)
- Toss cubes in soy sauce, apple cider vinegar and avocado oil and make sure they're well coated.
- Broil in oven for 10 minutes, then flip tofu cubes.
- Broil for another 10 minutes, or until tofu tofu is golden.
- Enjoy in your favourite stir fry, salad or buddha bowl!
If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!