Crisp Pan-Seared Tofu
Tofu serves as a blank slate, but it often lacks texture when cooked poorly. When you treat the surface right, you end up with a shatter-crisp exterior that stands up to any sauce or seasoning you throw its way.
Pressing is not optional.
If you skip the pressing step, the tofu will release water as it hits the pan, preventing a crust from ever forming. Use firm or extra-firm blocks only.
- heavy skillet, preferably cast iron
- paper towels or a clean kitchen towel
- heavy book or skillet for pressing
- tongs
What goes in.
- 1 blockextra-firm tofu, drained
- 2 tbspcornstarch
- 1/2 tspsalt
- 3 tbspneutral oil, such as grapeseed or canola
The cornstarch barrier
The cornstarch acts as a moisture-wicking layer that turns into a shell when fried in oil. Keep the coating thin; a heavy layer turns gummy.
The method.
Press the tofu
Wrap the tofu block in a clean towel. Place it on a plate and set a heavy object, like a cast-iron skillet, on top. Let it sit for 30 minutes to draw out excess water.
Cut and season
Cut the pressed block into one-inch cubes. Toss them in a bowl with the cornstarch and salt until every side is lightly and evenly coated.
Heat the oil
Place your skillet over medium-high heat. Add the oil and let it shimmer. The oil should move across the pan easily before you add the tofu.
Sear the sides
Place the cubes in the pan, leaving space between them. Let them sit undisturbed for 3 to 4 minutes per side. Wait until they lift off the pan surface without sticking before turning.
Remove and cool
Transfer to a wire rack for a minute to keep the bottom from steaming and losing its crunch.
Other turns to take.
Spiced Crust
Mix a teaspoon of chili powder or garlic powder into the cornstarch before tossing the tofu.
Glazed Finish
After searing, turn the heat to low, add a splash of soy sauce and maple syrup to the pan, and toss quickly to coat.
When it doesn't go to plan.
Use a cast iron skillet to maintain consistent heat throughout the searing process.
Do not crowd the pan; if the cubes touch, they will steam instead of crisping.
If the tofu sticks to the pan, it isn't ready to be flipped—give it another minute.
The ones that keep coming up.
Can I use silken tofu?
No. Silken tofu contains too much water and will disintegrate during the pressing and searing process.
How do I store leftovers?
Store in an airtight container in the fridge. They will lose their crispness, so reheat them in a dry skillet to bring the crunch back.
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