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Topic: Making Tofu Crispy  (Read 1831 times)
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sashafantastique
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« on: April 01, 2005 02:41:31 AM »

I have been spending so much time in the kitchen lately perfecting the best way to make tofu crispy and crunchy. The best way I have found to be is drying off cut up tofu on some paper towels, coating it in corn starch, and finally frying it in some vegetable oil. Anyone have a better idea!? Cool
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« Reply #1 on: April 01, 2005 06:01:15 AM »

Ooh, good idea! I've been sauteeing tofu in things lately, like green tea, etc, and that's been a vast improvement over my previous not crispy at all methods. I will definitely have to try yours.
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« Reply #2 on: April 01, 2005 07:23:47 PM »

has anyone tried baking it till it kinda dries out and gets crispy/crunchy? every time i put it in stir fry or something it gets way too soggy even after pressing out the water.  that's even with the "firm" tofu!  maybe I will try that. toss it w/ olive oil and soy sauce and bake it. I'll let you know how it turns out....
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« Reply #3 on: April 01, 2005 10:54:25 PM »

Baking it is delicious and healthier but crispy tofu is just YUMMY. I cut it in cubes, toss it in a bowl with soy sauce and spices. Put 3-4 tablespoons of oil in a non stick pan and toss the tofu in it. Try and make sure each piece is touching the pan. Let each side completely brown, try not to stir it, just leave it alone for a few minutes (sometimes it can take 5-10). Once the first side is browned, carefully flip over. Repeat each side. You may want to use more oil, I just don't like to but the more grease the crispier.
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« Reply #4 on: April 02, 2005 07:21:28 PM »

yeah, I can only eat tofu when it is crispy!  Of course, deep frying it is the best way to get it really crispy, but I try to stay away from super greasy foods.  One of my favorite things to do is to freeze it, press it, then dip it in some soy sauce and then shake n bake or any other mixture you might use as breading, then I bake until crispy.  These make great nuggets, and can also be used in stirfries and the like.
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« Reply #5 on: April 03, 2005 07:54:16 PM »

Oooo. I just tried the cornstarch thing, I had reservations, but it turned out delicious.  Thanks.
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« Reply #6 on: April 03, 2005 10:37:53 PM »

The George Foreman grill works pretty well too. Not quite crispy tofu, but dried out and firm. as if you baked it.
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« Reply #7 on: April 03, 2005 10:48:10 PM »

You all should share your favorite recipe(s) in the vegetarian/vegan recipe swap I'm organizing. http://www.craftster.org/forum/index.php?topic=30643.0
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« Reply #8 on: April 05, 2005 09:46:16 AM »

I've been trying, myself, but haven't found a good-tasting way to make tofu crispy. Closest were the pseudo-corndogs.

I made generic corndog batter and marinated my tofu in soy sauce and liquid aminos, battered up the long pieces and fried. Wasn't so good as the tofu didn't cook fully, dangit. Smaller pieces next time.

An acquired taste, fresh tofu.
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« Reply #9 on: April 05, 2005 05:09:44 PM »

Thats a good idea Pixieskull. I'll have to see if I can find a cornmix without a bunch of crap in it. Maybe if freeze the tofu first it'll taste better.
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