Best Crumbled Tofu Recipe (2024)

FAQs

What is the tastiest way to make tofu? ›

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

You can enjoy cold or warmed up. To cook the tofu crumbles in the oven, add the crumbled firm tofu to a bowl and mix with the seasoning, oil, and soy sauce. Then, pour them onto a parchment-lined baking tray and bake at 350F for around 30 minutes or until crispy on the outside with chewy centers.

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.

It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It's simply the best.

Healthier - For starters, broiling tofu is a healthier method of cooking than frying, and it requires less oil to create crispier cubes. Easy - It's also really easy to make.

A: Marinating tofu in a rich umami marinade and then searing on high heat will make it taste like meat. The longer you can marinate it for, the more meaty it will taste.

The key to crispy tofu is to heat the oil in your pan before adding tofu cubes. Coating the pan-fried tofu in corn flour helps create a crispy coating as the cubed tofu cooks in the oil. Another key to getting uber-crispy tofu is removing excess liquid/moisture from it before you cook tofu.

How do you get flavor into bland tofu? This blogger starts by soaking extra-firm tofu in salted water to season and soften it. Then she drains extra moisture by weighing it down (use a heavy pan). After marinating in oil, salt, and pepper, the tofu is stir-fried until crisp and golden.

Most recipes (frying, stir-frying or deep-frying) require the tofu to be drained well and patted dry before cooking. This is logical, as moist tofu doesn't absorb marinades or spices and splatters in the pan. To pat dry, place a triple layer of paper towel on a wooden board or a deep plate.

What happens if you don't drain tofu? ›

However, in recipes calling for tofu to hold its shape, it's critical that you press the tofu to remove enough water so that it will hold its shape when used in recipes for salads, stir-fries, or grilling. Unless you do this, the tofu will fall apart and lose all shape.

While the tofu is pressing, stir the marinade ingredients together. Transfer the tofu cubes to a large zip-top bag. Pour in the marinade and toss to coat. Marinate the tofu.

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.

Draining excess water from your tofu helps to create that crispy texture during the frying or baking process. If you don't properly drain it (or don't drain it at all) you're left with a lot of moisture while cooking and this is what often causes the tofu to stick.

The best process for making these crispy tofu crumbs

Use a fork to mash up the tofu into crumbs. Don't press too hard or you'll end up with a paste, but just flake away from the tofu block. Spread these “crumbs” out on a cutting board so that they are evenly spaced out.

First, drain and press the tofu.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

The flavor profile is even more mild than store-bought tofu and it works perfectly in any tofu dish. If you have some time on your hands and want to try a neat food project, try making your own homemade tofu!

Heat a large oven-safe metal or cast iron skillet over medium heat. Once hot, add the oil and the seasoned tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown.

Yes! Making homemade vegan tofu is surprisingly easy. We recently made our own tofu and it was 100% worth the extra effort. The taste and textures you get are much better than store-bought tofu, and the best part is – you know exactly what is in it!