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Why Crispy Tofu Deserves a Spot in Your Kitchen
Let’s set the record straight: crispy tofu is not just for vegetarians. It’s not just for “health food” lovers. It’s for anyone who likes crunch, flavour, and versatility. Think of crispy tofu as the little black dress of the food world—it works for appetizers, mains, snacks, and even late-night fridge raids. And once you’ve had it the right way (i.e., this way), you’ll wonder where it’s been all your life.
We started working with this recipe as an add-on to our Miso Ramen Cooking Class. But then quickly discovered that it is a stand alone recipe! After a lot of tests, we can confidently say: this is the ultimate crispy tofu method. No soggy middles. No bland bites. Just golden edges, bold flavour, and that perfect chew. Kids are lining up for it (and the Butcher Husband too!)
What Makes Crispy Tofu Actually Crispy?
Most people give up on tofu because they’ve had a bad experience. It’s either floppy, soggy, or downright boring. The secret? It’s all in the texture and the prep.
Crispy tofu starts with extra-firm tofu. Not soft. Not silken. We’re talking tofu that can hold its shape, even under pressure.
The key steps:
- Pressing the tofu to remove moisture
- Marinating it in bold, punchy flavour
- Coating it in cornstarch and sesame seeds
- Pan-frying it until gloriously golden
P.S: This recipe can be easily doubled!
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Ingredients
- 1 pc extra firm tofu, sliced into 1/2-inch thick slices
- Tbsp kikkoman soy sauce
- 1 Tbsp rice wine vinegar
- 1/2 tsp brown sugar
- 1/2 tsp chili garlic sauce (or more for extra heat)
- 1/8 cup cornstarch
- 1/4 cup sesame seeds (mix of black & white for visual pop)
- 1/4 cup panko breadcrumbs
Instructions
- Optional but recommended: If your tofu is quite moist, press it. Place it between paper towels, stack a plate and something heavy on top (like a can or small pan). Leave it for 5–10 minutes, changing paper towels if needed.
- Whisk together the soy sauce, rice vinegar, brown sugar, and chili garlic sauce in a shallow dish.
- Place tofu slices in the marinade. Flip occasionally. Let sit for 5–10 minutes.
- In a separate bowl, mix cornstarch, sesame seeds, and panko.
- Press the marinated tofu into the coating mixture. Make sure both sides are covered.
- Preheat a heavy-bottomed frying pan over medium heat. Add just enough oil to coat the bottom.
- Fry tofu slices in batches—don’t overcrowd. Cook 1–2 minutes per side, until both sides are golden brown and crispy.
- Remove tofu and place on a cooling rack or paper towel-lined plate.
Notes
How to Eat It
- Serve as an appetizer with spicy mayo
- Add it to fried rice
- Garnish a bowl of ramen
- Toss it in a salad
- Or just eat it straight from the pan (guilty!)
Substitutions
Don’t have one of the ingredients? No problem:
- Rice vinegar: Sub white wine vinegar or apple cider vinegar.
- Chili garlic sauce: Use sriracha or gochujang for a twist.
- Panko: Totally optional. Skip it for a gluten-free version or sub crushed rice crackers.
- Soy sauce: Use tamari or coconut aminos for gluten-free.
What to Know/Avoid in This Recipe
- Don’t skip pressing the tofu. Moisture is the enemy of crispiness.
- Avoid high heat—medium heat gives you control and prevents burning.
- Don’t overcrowd the pan or the tofu will steam, not crisp.
- Marinate, but don’t oversoak—10 minutes is perfect.
- Use fresh oil—old oil affects both texture and flavour.
Storage Recommendations
Crispy tofu is best fresh, but leftovers can still shine:
- Store in an airtight container in the fridge for up to 3 days.
- To reheat, pan-fry or air-fry until hot and crispy again. (Microwave? Only if you must—expect soft tofu.)
- Freeze? Technically yes, but texture changes. We don’t recommend it for this recipe.
FAQ
Q: Can I bake instead of fry this crispy tofu?
A: Yes! Bake at 400°F on a parchment-lined tray for 20-25 minutes, flipping halfway. It won’t be as crispy, but still delicious.
Q: Is crispy tofu healthy?
A: Absolutely. It’s packed with protein, and pan-frying uses much less oil than deep frying.
Q: Can I make crispy tofu ahead of time?
A: Yes, but for best texture, fry just before serving. You can prep the marinade and coating mixture in advance.
Q: Why isn’t my tofu crispy?
A: Too much moisture, overcrowded pan, or not enough heat. Stick to the method and you’ll nail it.
