Honey Garlic Tofu Recipe - Peas and Crayons (2024)

FAQs

Why is my fried tofu not crispy? ›

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu. Or you forgot to add the corn flour. These three reasons can cause your tofu to be soggy or not crisp up as much as you'd like.

Always use a non-stick pan – Tofu is prone to sticking, but this can be avoided by cooking it in a quality non-stick pan coated with oil. Don't touch the tofu – Once it's in the pan, don't touch the tofu cubes for a few minutes or until they form a layer of golden crust. This makes them easier to flip and cook.

Press it. Tofu contains a lot of water, and you'll want to squeeze most of it out, especially if you're baking, grilling, or frying it. I recommend using a tofu press to do this, because it gives the tofu a delicious chewy texture and makes cleanup a breeze. But having one isn't necessary.

Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differently and are not interchangeable in a recipe.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Marinate tofu slices for as long as you can. Just before frying coat it in flour on all sides. Once floured, dip it in activated flax and finally in seasoned breadcrumbs – pressing the tofu into the breadcrumbs for better adherence.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Type of oil to use for frying tofu: Canola is great and so are vegetable/soybean oil and refined peanut oil. In general, choose a neutral-flavored oil that has a high smoking point. That is, don't deep-fry with sesame oil.

For the tastiest results, marinade the tofu overnight. Roll slices or cubes of marinated tofu in some rice flour, potato starch, corn flour or grated coconut before pan-frying for an extra-crispy crust. Be sure to use a non-stick pan with a generous amount of oil. Deep-frying is also an option.

Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

What to season tofu with? ›

Tofu seasoning rub: Rub the pressed tofu with lots of spices like garlic or onion powder, salt and pepper, nutritional yeast or a spicy taco seasoning, KFC seasoning, Buffalo spice, etc. Tofu marinade: Soak the tofu cubes in your favorite chicken/meat marinade to infuse extra flavor.

Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.

If it darkens in color, begins to smell, or feels slimy, it should be thrown away. Bottom line: Open packages of tofu are good in the fridge for up to five days, provided you change the water daily.

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

Use Tofu to Save Calories

A 3.5-ounce serving of firm tofu has just 78 calories. The same amount of silken tofu has 55 calories, and a 3.5-ounce serving of soft tofu has 61 calories. All of these types of tofu have fewer calories than many of the typical animal-based protein foods eaten by people on a diet.

I tried coating tofu with various blends of flour, potato starch, rice flour, and corn starch, both pan-frying and deep-frying, and found that the crispest, cleanest-tasting results came from a deep-fry in a simple coating of cornstarch. Crisp fresh out of the fryer, that is.

Draining excess water from your tofu helps to create that crispy texture during the frying or baking process. If you don't properly drain it (or don't drain it at all) you're left with a lot of moisture while cooking and this is what often causes the tofu to stick.

Step 3: Press the tofu by placing paper towels, and something heavy on top. I usually use a sheet pan, and put heavy cans on top. Press for at least 30 minutes if you want super firm tofu. You should see a pool of water that has come out, and it should look and feel very dense.

Coating your tofu with a mixture of cornstarch and salt will give it a crunchy coating with great flavor. You can also use potato starch, regular flour, or even gluten-free flour instead of cornstarch, but the cornstarch crisps up the best. You can bake, pan-fry, or deep fry your tofu.