Irresistibly Crispy Tofu

Irresistibly Crispy Tofu

Before I became a vegetarian I refused to eat Tofu. I don’t know why, was I just being stubborn? Probably. Even as a vegetarian I didn’t eat it, occasionally I would try the packet, already cooked stuff, and to be honest that was probably what put me off it so much. It was horrible. Dry, rubbery, funky flavours (and I mean that in a bad way) just not what you want at all.

It wasn’t until I was diagnosed with Coeliac and I was even more aware that I needed to keep my body healthy and still have a good amount of protein (more than a handful of nuts a day) that I started really eating Tofu. To be honest it probably wasn’t even then. I can remember eating at Pho cafe in Manchester, ordering  a Tofu and mushroom Pho bowl and, being deadly serious, it changed my life. The tofu tasted like something from another world. It was crispy on the outside, but succulent in the middle. It literally melted in my mouth.

Ever since then I have been trying to perfect how I myself cook Tofu, doing research and a lot of trial and errors (I apologise to my family as I made them try each failure).

So what is the secret everyone is keeping to themselves you may ask? Draining as much moisture as possible. If you haven’t noticed already when you pick up a block of Tofu your hand will most probably be dripping and there will be a puddle from where your Tofu had been sitting. Here is my step by step guide to draining, and cooking the tofu to perfection.

Print Recipe
Irresistibly Crispy Tofu
Crispy on the outside but soft and tender on the inside. Does it get any better?!
Cuisine Vietnamese
Prep Time 30 minutes
Cook Time 6 minutes
Servings
serving
Ingredients
Cuisine Vietnamese
Prep Time 30 minutes
Cook Time 6 minutes
Servings
serving
Ingredients
Instructions
  1. Cut the Tofu into thin strips and place on two sheets of kitchen roll (folded in half). Place another 2 sheets (in half again so like 1 thick sheet) on top of the strips, then place a flat chopping board on top of the strips.
  2. Place a heavy book (I use an old, thick recipe book) and place it on top of the flat chopping board. Leave for at least 15 minutes (I normally aim for half an hour), the longer the better.
  3. Nearing the end of these 15 minutes, preheat a small frying pan with the oil in.
  4. You can either leave the tofu in strips, or you can cut it into smaller blocks, I normally opt for the small blocks.
  5. Put the tofu into the frying pan and toss until the oil is evenly spread. Cook for 4 minutes, tossing mid-way, until a light golden brown.
  6. Add the tamari, beware it may get very steamy so you may be better turning the heat down. Toss together, cooking for a further 2 minutes.
  7. To serve, add to the main dish you have made and enjoy!
Recipe Notes

I hope your Tofu has turned out just as yummy as mine!

If you want to use your tofu but don't know what to put it with, why not try out my Mushroom and Tofu Broth!

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13 Replies to “Irresistibly Crispy Tofu”

    1. I would have quorn but I can’t find many gluten free forms of it in any of my supermarkets?! Am I missing something obvious? Maybe this recipe will change your thinking!

  1. hello!,I like your writing very much! percentage we be in contact more about your article on AOL? I require an expert in this area to unravel my problem. Maybe that’s you! Having a look forward to look you.

  2. I agree about the Pho tofu as I had it last week and loved it. Wagamama tofu is good too, and they’ll make the Pad Thai GF if you ask them. I’m veggie too and it took me a good while to find good tofu but I’m yet to cook it myself.

    1. Oh my yes they are so good too! They do really nice Tofu at the Chilli Banana as well! I hadn’t thought about asking them to do something specific! Definitely will be trying that next time 🙂

  3. I love crispy tofu as well but I never tried to make it. I used to have it in the pho when I visited Vietnam and always wondered how can it be crispy on the outside but soft on the inside. You definitely manage to find the secret with your recipe 🙂

  4. I wish I loved tofu as it’s so high in protein but I just can’t eat it. I don’t disputed it’s my cooking but it just never works out. As I don’t eat meat it would be handy if I liked it x

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