Crisp Pan-Seared Tofu
Tofu shouldn't be mushy. When treated like a protein rather than a sponge, it develops a deep, bronze exterior that holds its own against even the heaviest sauces.
Commit to the press
If you skip pressing the tofu, the water will steam the crust from the inside, preventing it from ever getting truly crisp.
- Heavy cast iron skillet
- Two clean kitchen towels
- Heavy books or a skillet for weight
- Thin metal spatula
What goes in.
- 14 ozextra-firm tofu, drained
- 2 tbspneutral oil, such as grapeseed or avocado
- 1 tbspcornstarch
- 1/2 tspfine sea salt
Surface Dehydration
Wrap the tofu in towels and weight it down to force internal moisture out, then coat lightly in starch to create a barrier that turns brittle and bronze in the heat.
The method.
Press the tofu
Wrap the block in a folded towel, place on a plate, and top with something heavy like a cast iron pan. Leave it for 20 minutes.
Cut and coat
Slice the tofu into half-inch cubes. Toss them in a bowl with the salt and cornstarch until each piece has a thin, chalky coating.
Heat the pan
Place your skillet over medium-high heat. Add the oil and wait until it shimmers and moves easily across the surface.
Sear undisturbed
Add the cubes in a single layer. Do not touch them for 3 to 4 minutes. You will know they are ready to flip when the bottom side is a deep, uniform chestnut color and the tofu releases easily from the metal.
Finish
Flip and sear the remaining sides for another 3 minutes until all edges have a consistent, rigid crunch.
Other turns to take.
Spiced Crust
Add a teaspoon of smoked paprika or garlic powder to the cornstarch before tossing the tofu.
Glazed
After searing, turn the heat to low and add a splash of soy sauce and maple syrup to the pan; toss to coat just until the liquid caramelizes.
When it doesn't go to plan.
Use a metal spatula to get under the crust; silicone is too flexible to release the tofu cleanly.
If the pan looks dry, add a small drizzle of oil between batches.
Serve immediately; the crust will lose its integrity if left to sit in a pile.
The ones that keep coming up.
Can I use silken tofu?
No. It will break apart the moment you try to press it or move it in the pan.
Why did my tofu stick to the pan?
The pan was not hot enough when the tofu entered, or you tried to flip it before the crust had fully formed.
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