Honey Garlic Tofu Recipe - Peas and Crayons (2024)

FAQs

Why isn't 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.

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.

Frying oil: Regular vegetable or canola oil, peanut, corn, safflower or sunflower oil are all good options for frying.

You should only steam regular or silken tofu; other types of tofu are too firm. Place the natural tofu in a container and put this container in the basket of a steamer. Cover the pan and bring the water in the lower pan to a boil. Steam the tofu for 10 to 15 minutes.

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.

it in olive oil. It gives it a crispy crust when you coat it.

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.

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.

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.

What is the tastiest way to make tofu? ›

Marinate it: Tofu can be marinated in a variety of flavorful sauces or spices. You can use soy sauce, garlic, ginger, sesame oil, and other seasonings to make a simple marinade. Let the tofu marinate for at least 30 minutes (or up to a few hours) before cooking or grilling.

Raw tofu is tofu that has not been cooked since it was pressed and packaged. You can eat raw tofu without cooking directly from the pack, but make sure that you drain off the excess water first because it does not add anything to the experience.

Can you over-press tofu? You don't have to worry about over-pressing tofu when you follow instructions, and only do it when the recipe calls for it. If you press tofu for recipes when you don't really have to, it can result in crumbly and even mushy tofu.

Does all tofu need pressing? Some brands of firm tofu, particularly smoked or flavoured ones that are vacuum packed, may not need pressing. If you're not sure, dab the surface with a clean tea towel and see if it picks up moisture. If it's dry then it's fine to use without pressing.

Pressing is a particularly important step for crispy tofu if you are looking to cook without oil. If you do not press you will end up with a mushy texture. Pressing works best if you are going to slice your tofu block.

Why won't my tofu get crisp? This could likely be a result of not drying out the tofu enough to drain out the extra moisture. It's also possible that your oven temperature is not hot enough. Make sure it's preheated and heat the pan in the oven for extra crispness.

Use the right breading

The coating will just get soggy, and you'll end up with fried mush. Tofu has a porous surface and releases water before the coating gets crispy, so toss the tofu in a bit of cornstarch or arrowroot powder. Shake the excess off and then fry in oil for a crispy outside and tender inside.

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.