Cooking Tofu the Easy Way
9 September 2020
"I don't like tofu." We hear it all the time. But the truth is, most people who say this have only ever eaten tofu that was cooked badly. Straight out of the packet, tofu is bland and watery. But with a few simple techniques — pressing, marinating, and proper frying — tofu transforms into something crispy, flavourful, and genuinely addictive. Here is how to do it right.
Step 1: Choose the Right Tofu
Not all tofu is created equal. For frying and stir-fries, you want firm or extra-firm tofu. It holds its shape, crisps up nicely, and absorbs marinades well. Silken tofu is best saved for soups, smoothies, and desserts — it is too delicate to fry.
If you can find it, pressed tofu (sometimes labelled "super firm") skips the pressing step entirely and is ready to cook straight from the packet. It is denser, chewier, and brilliant for stir-fries.
Step 2: Press Your Tofu
This is the step most people skip, and it makes all the difference. Tofu is packed in water, and that excess moisture prevents it from getting crispy or absorbing flavour. Pressing removes that water.
How to press tofu: Drain the tofu and wrap it in a clean tea towel or kitchen paper. Place it on a plate, put another plate on top, and weigh it down with something heavy — a few tins of beans work perfectly. Leave it for at least 20 minutes, ideally 30. You will be surprised how much water comes out.
If you cook tofu regularly, a tofu press is a worthwhile investment. It does the job faster and more evenly, and they cost around ten to fifteen pounds.
Step 3: Marinate for Flavour
Tofu is like a sponge — once pressed, it is ready to soak up whatever flavours you give it. A simple marinade makes all the difference. Here are three easy options:
- Asian-style: Soy sauce, sesame oil, rice vinegar, garlic, and a pinch of chilli flakes. Marinate for at least 15 minutes.
- BBQ: Smoky BBQ sauce, a splash of maple syrup, smoked paprika, and garlic powder.
- Simple and quick: Just soy sauce and cornflour. Toss cubed tofu in a tablespoon of soy sauce and a tablespoon of cornflour before frying. The cornflour creates an incredibly crispy coating.
Step 4: Fry It Properly
The secret to crispy tofu is high heat and patience. Do not overcrowd the pan — tofu needs space to crisp, not steam.
- Pan-frying: Heat a generous glug of vegetable or sesame oil in a non-stick pan over medium-high heat. Add the tofu cubes in a single layer. Leave them alone for 3-4 minutes until the bottom is golden and crispy, then flip. Repeat on each side. This takes about 12-15 minutes total.
- Baking: Toss pressed, cubed tofu in a little oil and soy sauce. Spread on a lined baking tray in a single layer. Bake at 200C (400F) for 25-30 minutes, flipping halfway. This method is hands-off and great for meal prep.
- Air-frying: If you have an air fryer, tofu crisps up beautifully at 190C for 15-18 minutes. Shake the basket halfway through. Minimal oil needed.
Serving Ideas
Once you have mastered crispy tofu, the possibilities are endless. Toss it into stir-fries, pile it on top of rice bowls, add it to curries, stuff it into wraps, or eat it straight from the pan with a dipping sauce. Crispy tofu with peanut satay sauce over rice is one of the simplest and most satisfying vegan meals you can make.
For more tofu inspiration, check out our sweet and sour crispy tofu recipe or our guide to tofu and vegetable kebabs.