Posted by on Aug 23, 2019 in Appetizers | 30 comments

How to Make Tofu as Crispy as at Your Favorite Restaurant

How to Make Tofu as Crispy as at Your Favorite Restaurant

Have you ever had an amazing tofu dish at a restaurant—bean curd and broccoli from an Americanized Chinese food joint, or green curry with tofu at a Thai place, or a mouthwatering tofu bánh mì—and tried to replicate it at home? I have, with mixed results. It turns out you can’t just throw tofu into an oiled skillet and expect it to turn out crispy on the outside, crispy on the inside, and all-around delicious.

To make tofu like that (i.e. good tofu) you need to take a few extra steps. Watch the video above to learn how to make perfect tofu for stir-fries, curries, or sandwiches—or just for snacking with a sprinkle of salt or a drizzle of sriracha.

How to Make Tofu as Crispy as at Your Favorite Restaurant

Have you ever had an amazing tofu dish at a restaurant—bean curd and broccoli from an Americanized Chinese food joint, or green curry with tofu at a Thai place, or a mouthwatering tofu bánh mì—and tried to replicate it at home? I have, with mixed results. It turns out you can’t just throw tofu into an oiled skillet and expect it to turn out crispy on the outside, crispy on the inside, and all-around delicious.

To make tofu like that (i.e. good tofu) you need to take a few extra steps. Watch the video above to learn how to make perfect tofu for stir-fries, curries, or sandwiches—or just for snacking with a sprinkle of salt or a drizzle of sriracha.

30 Responses to “How to Make Tofu as Crispy as at Your Favorite Restaurant”

  1. jeff belli slack says:

    Clarification please, you freeze then fry while still frozen or you freeze
    and thaw it then fry It? 

  2. Dee Dee Benjamin says:

    She said let it thaw then fry. 

  3. HighOffMakeup says:

    It’s burnt 😕

  4. daksmom1999 says:

    I’m going to try this, because I can never get my tofu to brown up.
    HOWEVER, I get Szechuan tofu at my local Chinese restaurant quite a bit,
    and I watch them cook the meal. They take the tofu straight out of the
    package, and put it in the wok. So, the stuff you said about the ice
    crystals might be true, but freezing the tofu isn’t exactly how Chinese
    restaurants can brown up tofu.

    • Anthony Rizzo says:

      +daksmom1999
      *Deep frying tofu right out the package in high heat definitely creates the
      crunchy crust on the tofu that you associate with restaurant tofu but
      freezing the tofu allows the water to separate from the protein bonds in
      the tofu creating a sponge like texture in the tofu that (quite literally)
      allows you to squeeze out the water from the tofu once it’s been defrosted.
      It also solves that annoying problem you get when you deep fry tofu right
      out the package and the middle remains soft and mushy. As a final tip
      frozen then defrosted and pressed tofu keeps it’s shape very well while
      frying and absorbs marinades much better.*

      Happy cooking friend!

  5. B. O.B.! says:

    thx awesome!

  6. Kendall Kendall says:

    they deep fry it in restaurants. Thats why it’s better

    • Jimmy Amato says:

      +thrd i Nvgtr I was about to say that hehe There’s then electric pans that
      you can get with a temperature dial and you can deep fry in it and use a
      metal basket so all you have to do is lift them out. All you have to do is
      make sure they don’t stick to each other or the sides of the pan. ^_^

    • Eric Wolff says:

      +thrd i Nvgtr But it needs a light pan fry first, otherwise, because of
      the moisture content, it explodes upon touching the high heat of the deep
      frying oil. Basically, the pan frying puts a skin on the tofu, which
      retains the moisture inside, and also holds it together.

  7. Susan Bard says:

    deep fried, not pan fried in restaurants. that’s the “technique”

  8. Samantha Moore says:

    Impressive. Thank you :)

  9. NERDY Rena says:

    No seasonings? That tofu looks so bland.

    • Anthony Rizzo says:

      +NERDY Rena
      *Try:* *Soy Sauce, Tahini, Marmite, Sauerkraut Juice, grated garlic, onion
      & ginger, guava paste, and cilantro* (processed into a smooth thick sauce)

      *Let marinate defrosted and pressed tofu for 1 week. Then stir fry in olive
      oil and reduced (concentrated) vegetable broth.* Serve with heat wilted
      baby kale, spinach and red peppers.

    • Eric Wolff says:

      +NERDY Rena The seasoning goes on after. The oil also gives it flavour.
      Mind you, in saying that, I like fried tofu with just a touch of sweet soy
      sauce, all by it self. I can eat a whole big plateful of it.

  10. Nicolette Morehead says:

    Finally found the video I needed! thank you and love your natural curly
    hair!

  11. Bray D says:

    She’s old enough to be my mom but i’d definitely spend an evening with her

  12. Robert Stewart says:

    that would very tasteless

  13. Krissttina Isobe says:

    Thanks for the recipe! I love crispy on the outside tofu!!! Thanks!!!

  14. Lecia Hutz says:

    what kind of oil is that?

  15. Andrew Jackson says:

    *IDIOT !!!!!!!!!!!* Better to DEEP FRY. This method will completely soak
    your tofu in oil like wet sponge!!!!!

  16. Juleen Forbes says:

    SEASONED AND DEEP FRY. Mmmmmmmm

  17. Pauline K says:

    Interesting. All the directions I’ve seen say to freeze it first then
    press. Never liked the results and gave up even trying to eat tofu. Will
    have to try your method.

  18. SParkApCider says:

    it surely is about technique, #tofumaster