The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (2024)

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Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.

Tofu: some people love it, some people hate it. I, however, believe that the people who hate it just haven’t had it prepared in the right way.

But no worries, friends – what if I told you that you could have thebest, easiest, andcrispiest Tofu EVER…with only3 ingredients total andsuper simple steps?! Well, I’m tellin’ ya. This crisp-on-the-outside, soft-on-the-inside Tofu is about to change. your. life. And become a regular staple in your recipe rotation. 😉

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (1)

Tofucan be bland, and itcanbe mushy – butit all comes down to the way you prepare it. As a vegetarian since birth, I’ve had more than my fair share of this soy-based protein. I’ve experimented with countless different ways to prepare it, and this method isby farmy favorite.

I’ve included my basic recipe for Crispy Tofu in a few other recipes on thisblog, but wanted to make a complete run-down of the steps + method for you all, including my tips and tricks. So, shall we?

Step One: Press and Cube your Tofu

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (2)

You’ll need one 14 oz. block of Extra Firm Tofu for this recipe. Firm will work too, in a pinch. Remove the Tofu from it’s package and drain any extra liquid off, then gently press as much liquid out of it as possible. I like to use a Tofu Press, but you can also use a couple of towels and a heavy object if you don’t have one.

Then, cube your Tofu – I like to cut the thickness of the block in half, then cut each half into 16 “cubes.” These are the perfect bite-sized pieces for your Crispy Tofu!

Step Two: Toss with Tamari, then Nutritional Yeast

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (3)

Place the Tofu cubes in a large glass bowl, then drizzle 1 tbsp of Tamari over them. Now that the Tofu has been pressed, it’s much more likely to absorb the Tamari flavor (and taste less bland). I like to use a large spatula to gently toss the Tofu, so the cubes don’t break. I prefer the flavor of Tamari in this recipe, but you can also use Liquid Aminos or Soy Sauce.

Finally, we can’t forget about our third and final ingredient –Nutritional Yeast!Coating those cubes in atleast 2 tbsp of those golden flakes helps to (1) absorb any extra liquid and give a nice, crispy crust, and (2) adds atonof Umami + depth of flavor to the recipe. Honestly, the more “Nooch” you toss in there, the merrier!

Step Three: Bake Until Crispy!

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (4)

Spread your Tofu on aSilicone Baking Mat,leaving enough space between each cube. Bake at 425F for 20 minutes, then carefully flip the Tofu and bake for an additional 20-30 minutes, depending on how crispy you like it. Istrongly recommend using the Silicone Mat here – it adds an extra layer of caramelization that you just can’t get with parchment paper!

After your Tofu comes out of the oven, it’s all nice, crispy, and ready to devour. I mean….can welook at those golden cubes?

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (5)

This Crispy Tofu tastes so delicious that I can (have, and will) eat it plain, but it’s also great dipped in to sauce or used as a bowl-topper!If you’re looking for more ways to use it, you’ll also love these Orange Tofu Buddha Bowls, these Banh Mi Bowls, and this Thai Red Curry Soup!

A Few Final Thoughts:

  • I strongly recommend using a Silicone Mat for this recipe; otherwise, your Tofu will not become as crispy.
  • Prefer extra-firm Tofu? Freezing (and then thawing) your Tofu will provide a spongier, chewier texture.
  • Feel free to add in extra seasonings with the Nutritional Yeast! Some of my favorites include Smoked Paprika, Garlic Powder, Black Pepper, or Toasted Sesame Seeds.

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (6)

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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The EASIEST Crispy Tofu Recipe

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (7)

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★★★★★5 from 83 reviews

Learn how to make the best Crispy Tofu with this easy and yummy recipe! Made with only 3 ingredients, this Tofu is Vegan, Gluten-Free, and Oil-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 50 minutes
  • Yield: 2-4 Servings 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American

Ingredients

Scale

Instructions

  1. First, preheat the oven to 425F.Drain the liquid from the Tofu and “press” the extra liquid out by wrapping it in a clean dish towel, or by using a Tofu press. Try to get it as dry as possible!
  2. Cut the Tofu into even cubes. I like to cut the block in half lengthwise, then cut each rectangle into 16 even cubes. (Note: I like to lightly press the cubes with the dish towel if I have extra time/patience)
  3. Add the cubed Tofu to a large bowl, then use a spatula to gently toss it with the Tamari, until evenly coated. Add the Nutritional Yeast, then gently mix until coated. Add more Nutritional Yeast or extra seasonings to taste, if desired.
  4. Transfer the cubes to a baking sheet lined with a silicone mat, leaving space between the cubes. Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 20-30 minutes, dependingon how crispy you like your tofu. The Tofu will also get slightly crispier as it cools.
  5. Serve as desired; leftovers will last in the fridge for up to one week.

Notes

  • Tamari may be substituted for Liquid Aminos or Soy Sauce (not GF). I do not recommend Coconut Aminos as I find it to be too sweet.
  • I strongly recommend using a Silicone Baking Mat for this recipe; otherwise, your Tofu will not become as crispy.
  • Prefer extra-firm Tofu? Freezing (and then thawing) your Tofu will provide a spongier, chewier texture.
  • Feel free to add in extra seasonings with the Nutritional Yeast! Some of my favorites include Smoked Paprika, Garlic Powder, Black Pepper, or Toasted Sesame Seeds.

Keywords: Vegan Tofu, Crispy Tofu, Oil Free Tofu, Easy Tofu Recipe

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The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (8)

The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (2024)

FAQs

Why can't I get my tofu 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.

Can you use flour instead of cornstarch for crispy tofu? ›

Substitutions: If you prefer not to cook with cornstarch, you can substitute in an equal volume of all-purpose flour or potato starch. Tofu: This recipe can also be made with medium-firm tofu, but you'll need to be a bit more gentle while pressing and coating it.

What is crispy tofu made of? ›

Ingredients needed (with substitutions)

Soy sauce – Or tamari for gluten free. Cornstarch – This is the secret to the most perfect fried tofu. Cornstarch forms a protective layer around each cube of tofu, which crisps up when added to heat. If you don't have cornstarch, arrowroot powder and tapioca starch also work.

Why is my tofu not crispy air fryer? ›

Arrange the tofu cubes in a single layer in the air fryer basket, making sure to leave a little space around each one. If the cubes are too crowded in the basket, they won't crisp up as they cook.

What not to mix with tofu? ›

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.

Should I coat tofu before frying? ›

Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges.

What is the best oil for frying tofu? ›

Oil: I used a mix of avocado oil & olive oil to pan-fry the tofu. However, using just one oil works. You can also substitute for other neutral oils, but I find avocado and olive oil give this tofu the best flavor.

How do you keep fried tofu crispy? ›

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.

Do you wash tofu before cooking? ›

After removing the tofu from its package, rinse it and then remove the water. For soft tofu, just drain it and blot it dry; but for medium, firm and extra-firm tofu, simple draining isn't enough—you need to press the water out. Think of it this way: Tofu is porous, like a sponge.

How to cook tofu for beginners? ›

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.

Does freezing tofu make it crispier? ›

Why fry when you can freeze? Freezing, then roasting tofu yields a crisp result without deep frying.

Does McDonald's use tofu? ›

The tofu shinjo nuggets, which are chicken-free, are a unique mashup of tofu, soybeans, onions, carrots and minced fish. (Poor vegetarian readers—did you all totally just lose interest?)

Is crispy tofu unhealthy? ›

Despite the nutritional benefits of tofu, fried tofu is not a healthy food choice. The problem lies in the frying cooking method. Although tofu is naturally low in calories and fat, frying adds tons of fat grams to the tofu and drastically increases the dish's calorie count.

How long to press tofu for crispy tofu? ›

Cooking Instructions

Completely wrap the tofu with the paper napkin and place on top of the towel. Stack a heavy pan on top of the tofu and allow it to press for 30 minutes or up to 4 hours. The tofu is ready when there is no more liquid remaining. Cut the tofu into your preferred shape and cook as desired.

Can I eat tofu raw? ›

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.

Why is my tofu always soggy? ›

Probably it has too much water in it. One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu.

How do you get the best tofu texture? ›

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

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