Cooking advice
How to make tofu properly crispy
Tofu becomes far more interesting when you focus on its texture. A crisp outside and tender middle come from draining the surface, using enough heat and allowing steam to escape.
What you need: 400 g firm tofu, 1 tbsp cornflour, 1–2 tbsp oil, soy sauce, garlic or smoked paprika.
How to do it
- Drain the tofu, wrap it in a clean towel and press gently for 10–20 minutes. Do not press silken tofu; it is better suited to sauces and desserts.
- Cut into equal cubes. Toss first with soy sauce and spices, then coat lightly with cornflour and oil.
- Spread in one layer. Roast for about 25 minutes at 210°C, or pan-fry over medium-high heat until golden on all sides.
- Add sticky glaze, sweet chilli sauce or lemon dressing just before serving so the crust stays crisp.
Common mistake
Crowding the pan traps steam. Cook in two batches rather than stacking the cubes.
Quick tip
For a chewier texture, freeze firm tofu, thaw and squeeze out the water before cooking.