How to Make Crispy Tofu

Never eat mushy tofu again. This simple 5-minute trick helps you create crispy tofu every time. Cook it in a pan or the oven for perfectly chewy tofu!

For the longest time, I hated tofu. I couldn’t get past the spongy texture. And that’s a real shame because tofu is a great source of plant-based protein. [Related: Everything You Need To Know About Tofu].

But I learned a trick that took my tofu from drab to fab. This simple method removes the water from the tofu, so that it cooks into a crispy texture. And best of all, it’s not fried!

how to make crispy tofu

How to make crispy tofu

There are two important steps to making crispy tofu– removing the water and choosing the right method of cooking. Once you try these steps, you’ll never make tofu any other way.

Step 1: Press the tofu to remove the water

I highly recommend starting with an organic extra firm tofu because it contains the least amount of water. Place a paper towel on a large plate. Take the tofu out of the container and put it on the paper-towel lined plate. Cover the tofu with another paper towel, then place another plate on top.

Lastly, put something heavy on the top plate, such as a book. Let the tofu sit with heavy object atop for 30 minutes or more to drain water. The two paper towels will be soaked through. If you want to remove even more water, repeat these steps

Step 2: Cook the tofu in the oven or in a sauté pan

Regardless of the method of cooking, cut the drained tofu into bite sized pieces.

Oven method

Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray. Spread the tofu evenly on pan and drizzle some oil on top.

Bake the tofu for 10 minutes, then flip each piece with a spatula. Bake for another 10 minutes. The tofu will be golden brown and crispy after 20 minutes. When you take it out of the oven, coat it with your favorite marinade.

[Related: 17 Tofu Recipes For Every Meal Of The Day]

Sauté pan method

Heat a sautè pan over medium high heat and add a tablespoon of oil. Add the tofu to the pan and cook for 3-4 minutes. Use a spatula or tongs to flip the tofu and cook for another 3-4 minutes. The tofu should be golden brown on both sides.

If you’re using a sauce, add it to the pan now and cook for 1-2 minutes or until the sauce thickens. Take the tofu out of the pan and eat it while it’s still warm.

[Use the sauté pan method to make tofu croutons!]
Butter Lettuce Salad with Corn, Bell Peppers, Tofu Croutons and Lime Vinaigrette

Are you a tofu fan? What’s your favorite method of cooking? Find me on IG:nutritionalanat and show me your tofu creations!


  • Reply
    Karen Rizzo
    October 29, 2014 at 12:51 am

    Can’t do this one… I can’t acquire a taste for it!!!

    Sent from my iPhone

  • Reply
    October 29, 2014 at 5:30 pm

    Reblogged this on A Cruelty-Free Life.

    • Reply
      October 30, 2014 at 7:18 pm

      Thanks for reblogging!!

  • Reply
    October 30, 2014 at 3:41 pm

    Looks so good! That pink sauce looks amazing, too… what is it?

  • Reply
    Recipe ReDux: Smoky Barbecue Tofu with Healthy Slaw | Nutrition à la Natalie
    January 21, 2015 at 11:50 am

    […] Dry out the tofu using the plate method (read the second bullet point). […]

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