There are a number of ways you can crisp up your tofu including baking or dipping into a batter before frying, but the easiest and most popular way is to coat lightly in flour before shallow frying. We find that a mix of flours creates the most satisfying crunch, but most flours work fine. Our favourite is 50/50 mix of cornflour and plain flour.

The key is for your oil to be nice and hot before the tofu hits the pan and to have paper towels ready to receive the tofu once it is crispy all over, to take on the excess oil.  Take care with controlling the heat of the oil, especially if you are cooking up a large batch. Oil that is not hot enough for tofu, means you will struggle to achieve super crispy pieces, but if the oil is too hot then the flour can burn easily, so it is important to keep close control of the heat of your pan; add tofu pieces one at a time and in clockwise so you can keep track of when to turn each one. If the tofu starts to turn a caramel-colour straight away, then it is time to lower the heat; the tofu should crisp up without any colour to start with and turn golden after about 1 minute.

Miso Tasty Craft Tofu - Firm

Organic
Craft Tofu – Firm

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Miso Tasty Craft Tofu - Soft

Organic
Craft Tofu – Soft

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