Crispy Tofu

By Eric Kim

Published March 11, 2024

Crispy Tofu
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
2¼ hours
Prep Time
1½ hours
Cook Time
45 minutes
Rating
4(606)
Comments
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For the crispiest, crunchiest tofu, freeze it first. Tofu is mostly made up of water. When that water turns to ice, then melts and runs out, it leaves behind a more compact, spongy tofu, which is especially great at becoming cacophonously crisp in the oven without a lick of breading. This method — just oil and salt and a hot sheet pan — also concentrates and accentuates the comforting taste of soybeans: gently sweet with a quiet savoriness, and, at the caramelized edges, a little nutty like popcorn. With just a generous sprinkle of salt, the tofu’s true flavor shines. But you could serve the tofu on a large platter with your favorite dipping sauce, or stuff it into a sandwich with iceberg lettuce and mayonnaise.

Featured in: An Old Trick to the Crispiest Tofu

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Ingredients

Yield:4 servings
  • 2(14- to 16-ounce) blocks firm or extrafirm tofu
  • ¼cup canola or vegetable oil
  • Coarse kosher salt or flaky sea salt
  • Your favorite dipping sauce (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

290 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 19 grams protein; 527 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Drain the tofu, then slice each block crosswise into 8 even slabs (so you have 16 total). Place on a sheet pan or plate in a single layer, cover with a clean kitchen towel and freeze until firm, about 1½ hours or up to 24 hours. Remove from the freezer and let thaw completely in the refrigerator or at room temperature.

  2. Step 2

    When ready to cook, place another sheet pan in the oven on the middle rack, then heat the oven to 425 degrees.

  3. Step 3

    Pat the tofu dry with the towel, gently pressing on each slab to squeeze out some of the water within.

  4. Step 4

    When the oven is heated, remove the hot sheet pan and drizzle all over with the oil. Add the tofu slabs in a single layer. (You should hear them sizzle.)

  5. Step 5

    Bake for 35 to 40 minutes, flipping the tofu once and rotating the pan halfway through, until deeply crisp and golden brown on both sides. Season immediately with salt and serve hot, with your choice of dipping sauce, if you’d like.

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Ratings

4 out of 5
606 user ratings
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Comments

Elizabeth

No need to slice and freeze. Just pop in the freezer when you bring home from store. A couple hours before cooking--remove from freezer, slice or cube, drain on a towel and bake. Also--no need for that much oil.

JJ

Roast it on parchment paper so it will not stick.

Southern Tomato

You can also make a faux-chicken salad with frozen/thawed tofu. It has a fibrous texture like chicken when frozen and thawed. Break up the pieces and mix with your favorite chicken salad mixture!

Abby Not Amy

Followed all directions. Put in for 40 minutes. Came out cooked to a brick like consistency. Maybe I sliced it too thin? I was cooking other things so I really did want to just set it and forget it.

Stephanie

Frozen tofu will take awhile (a day in the fridge is not enough) to thaw. If you thaw on the counter, it will probably not last long afterwards. Temper your expectations, and remember some things take a couple days. Actual recipe comes out a little bland, but the texture is great.

Enid

Can I use olive oil?

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