Sweet and Sour Tofu Recipe (Vegan) (2024)

FAQs

Why won t my tofu get crispy? ›

Tofu FAQS. Why isn't my tofu getting crispy? It might be due to the oil you're using. I strongly recommend cooking with an oil that is stable in high heat (like avocado) to promote crispiness - when I've used olive oil I find my tofu doesn't get as crispy.

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.

In Asian cuisine, they are frequently found in stews or soups. Although less prone to drying out and rubberiness, soft tofu should also be cooked over low heat and never boiled, because that will induce bubble formation in the tofu and affect the intended silky texture.

Tofu's protein is what makes it so satisfying and because it has a neutral taste, you can flavour it with just about anything.

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.

Crispy Tofu Method: Dredged in Cornstarch and Pan-Fried

You simply cut the tofu into sort of flat squares by cutting the block in half lengthwise, then cutting those halves crosswise into 1/2-inch-thick pieces. After quickly dredging the pieces in cornstarch, you pan-fry them in a little oil.

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.

To poach, carefully lower the block of tofu into a pot with enough water to cover it by about an inch. Bring this to a gentle simmer over medium-high heat. Then reduce the heat to low or medium-low to keep the simmer nice and gentle. (If it boils too vigorously it can start to make your tofu fall apart.)

And if tofu is vacuumed packed or firm already, you definitely don't need to press it. Here's why: moisture in tofu is a good thing. Tofu is over 80% water, and that moisture is what makes it such a succulent, juicy source of protein. Pressing it can make the tofu unnecessarily dry and strip it of its intended texture.

Restaurants understand the power of salt and use it liberally to ensure that tofu is well-seasoned. As masters of flavors, professional chefs know that tofu's porous nature allows it to absorb the flavors it's cooked with, and they use this to their advantage.

What pairs well with tofu? ›

Super Easy Side Dishes with Grilled or Baked Tofu

Buckwheat (soba or udon) or rice noodles with fresh napa cabbage, broccoli, green onions, and/or mushrooms and rice vinegar, hoisin sauce, or sesame teriyaki sauce.

If you decide to press tofu, take care not to smoosh it too much, as it can break apart. Rinsing: Counterintuitively, you can use water to ultimately help you get rid of it. Yang suggests rinsing tofu with hot, salted water, which adds flavor and ultimately draws out moisture.

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.

"For a really crispy texture, it's best to use starch instead of wheat flour," says Norton. Wheat flour is too heavy and turns soggy when used in tofu recipes. Corn starch, potato starch, and tapioca starch, on the other hand, work perfectly with fried tofu!

The longer you press the tofu, the firmer it gets! Be aware that if the press time is too short, tofu may not form into a perfect block. You can always wrap it up again and put the weight back while it's warm if you find your tofu crumbly(or eat it as is!).

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.