Quick & Easy Crispy Tofu (25 minutes!)

Jump to Recipe
Cast iron skillet filled with cubes of the best Crispy Tofu recipe

If you follow my Instagram stories you likely already know I’ve been tinkering with my How To Make Tofu Taste Good recipe to make the process even faster (20-25 minutes!).

I thought it wasn’t possible to make crispy tofu without baking it for at least 30-40 minutes. But, I was wrong.

One night when I was super hungry and desperate for dinner fast, I tried this new-and-improved method and it worked so well I’ve since used this one exclusively! It’s that good. I don’t know why I didn’t think of this sooner. Plus, it easily carves 5-10 minutes off of the original method and includes the opportunity to add more seasonings. Hello, quick and crispy tofu!

A block of tofu on a towel to show one of the steps for how to make the best crispy tofu

Step 1: Preheat oven to 375 F (190 C) and wrap your extra firm tofu (this is important – anything less than extra firm won’t crisp up as fast or as well) in a kitchen towel and set something heavy on top like a cast iron skillet.

Showing how to cut tofu into cubes for easy Crispy Tofu

Step 2: Cube tofu and add to a mixing bowl. Season with salt and, depending on what type of dish you’re adding it to, season accordingly (i.e. curry powder for a curry dish, or a bit of tamari and/or chili garlic sauce for a stir-fry). I was adding mine to a green curry (coming later this week!), so I went with curry powder.

Stirring cubed tofu in spices for our Crispy Tofu recipe

Step 3: Sauté in oil over medium heat for about 5 minutes or until browned on all sides (shaking the pan as needed to cook all sides).

Step 4: Finish baking in the oven for about 15 minutes or until crispy and golden brown. Mmmm, yes, please.

Now what to do with crispy tofu? Add it to salads, curries, stir-fries and more! While seasoned well on the outside it will still benefit from a hearty sauce, like my stir-fry glazeAlmond Butter Tofu Glaze, or a NEW green curry sauce coming soon!

If you try this new-and-improved method, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Grabbing a spoonful of Crispy Tofu from a skillet for an easy plant-based meal

Quick & Easy Crispy Tofu

The fastest, easiest way to make crispy tofu for any dish. Just 4 ingredients and 25 minutes required! Perfect for adding to stir fries, curries, and more!
Author Minimalist Baker
How to make Crispy Tofu in 25 MINUTES!
4.86 from 81 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 (entrée servings)
Course Protein, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3 Days


  • 14-16 ounces extra firm tofu (extra firm is important)
  • 1 healthy pinch sea salt
  • 1 tsp desired seasoning (such as curry powder, chili powder, tamari, tandoori spice, etc.)
  • 1 Tbsp coconut, avocado or grape seed oil (if avoiding oil, skip this, but tofu may stick to a bare pan)


  • Preheat oven to 375 degrees F (190 C) and wrap your extra firm tofu in an absorbent towel. Set something heavy on top – like a cast iron skillet – to press out extra moisture for 5 minutes. Alternatively, use a tofu press.
  • Unwrap tofu and cut into small cubes (see photo), then add to a medium mixing bowl and season with a pinch of salt and desired seasoning, which will vary depending on your dish. I was adding mine to a curry, so I added curry powder. If adding to a BBQ dish, try a BBQ seasoning blend. Or if adding to a Thai dish, try a Thai curry powder. If you want it to remain neutral in flavor and just crisp up, simply season with salt and skip the extra seasoning.
  • 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.
  • Transfer skillet to oven to bake for about 15 minutes, or until the tofu is firm to the touch and has begun to dry out and crisp up. The longer it bakes, the firmer it gets. I found the 15-minute mark to be about right.
  • Now you have crispy tofu to add to virtually any dish you’d like! While the tofu is crispy and slightly seasoned, it does still benefit from a sauce, such as Peanut Sauce, my Almond Butter Glaze, a Curry Sauce, or my Garlic Dill Sauce. Best when fresh, but can be stored in the refrigerator up to 3 days. Reheat in a 375 degree F (190 C) oven until very hot.



*Nutrition information is a rough estimate calculated with sea salt and avocado oil and without extra sauces/seasonings.
*Method adapted from my Make Tofu Taste Good recipe.

Nutrition (1 of 2 servings)

Serving: 1 entrée serving Calories: 270 Carbohydrates: 2.3 g Protein: 21 g Fat: 18.5 g Saturated Fat: 3.1 g Polyunsaturated Fat: 0.92 g Monounsaturated Fat: 4.81 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 108 mg Potassium: 280 mg Fiber: 2.3 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 234 mg Iron: 4.2 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Vic says

    I Have a cooktop stove and I do not have any pans that can be transferred into the oven. Do you have any suggestions on how I could do this?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vic, you could try transferring to a parchment-lined baking sheet for the oven portion. Hope that helps!

  2. Brittney says

    I have a marinade that I put my tofu in but I want it crispy to put in pasta. Could I marinade it then fry/bake it? I tried just frying it and it definitely was not crispy but I wonder if baking it after would make it crispy.

  3. Shannon J says

    Just made this tonight and it turned out so great – even our kids loved it!! It’s been years since I’ve made a tofu dish and have never had such yummy, crispy morsels. I pan fried for an additional 10 minutes and baked for an extra 5 as well (I don’t think I got enough of the moisture out during the first step). I seasoned the tofu with salt, garlic powder and roasted sesame & ginger flakes. After it was all done, I added it to brown rice & millet ramen, steamed veggies and topped with a bit of roasted sesame dressing. Delish!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Shanon. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. Norma Jean says

    Thanks so much for sharing this recipe. This was the first time that I’ve prepared a tofu dish, and everyone loved it, even my husband! I used tamari sauce to season after I took it out of the oven. It turned out perfectly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Norma Jean! Thanks so much for sharing your experience!

  5. Colin Olson says

    Be warned: Do not season this with a sauce. Tried making this with general tsos bc I thought the spices part would work with a sauce and it made super mushy tofu. Lesson learned for next time

  6. Elizabeth says

    I have been searching for an easy, low fat was to make a crispy tofu – and THIS IS IT!

    I made it tonight and added it to a Chinese stir fry with broccoli and peppers. I coated it in Chinese Five Spice and pan fried in toasted sesame oil. DELICIOUS and super easy. I only had firm (not extra-firm) tofu on hand and it worked fine, just had to be careful when coating it with the spice and I pan fried it about 12 minutes to get it crispy. Can’t wait to try this with other flavor profile. A big thank you, my search has ended!

  7. Azzy says

    Never actually cooked tofu before but my friend who moved out and cleared her fridge gave me a huge block of ‘Firm Tofu’. I was a little concerned about trying this recipe for a number of reasons (for example the tofu wasn’t labeled ‘extra firm’) but it turned out great! Though the times mentioned in this recipe (5 minutes pan, 15 mins oven) seemed a little short so I just cooked them longer and judged by sight to the point that the tofu cubes looked brown enough for me. Also on the last few minutes in the oven I sprinkled sesame seeds over them – definitely added a little something :).

    I mixed my cubes into a green curry tonight and will incorporate the leftover cubes to try and make another maybe soy-based sauce tomorrow. Just wanted to say thanks for sharing! :)

  8. Shari H says

    Delicious! I followed the recipe exactly and used it in a stir-fry. My 11 year old hates tofu and he didn’t complain at all- success!

  9. Kathryn Nuno says

    SO. EASY!!! I use firm tofu because I am also feeding this to my toddler who only has a few teeth so I try to keep things soft for her. Even with firm tofu, this recipe turns out PERFECT! Everyone in our house gobbles this up. Thanks so much!!

  10. Chris says

    My 2nd time cooking crispy tofu. I couldn’t find the original recipe I used so I thought I would try this. I was very disappointed. I cooked it way longer and still not crispy. I used twice the seasoning and still bland.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chris, sorry to hear that happened! Did you use extra firm tofu and make sure to press it long enough? That helps dry it out so that it gets crispy. Also, if it was bland, it sounds like maybe it needed more salt?

  11. Kat says

    Thanks so much for this very useful advice on crispy tofu. I’ve been trying, (experimenting) on my own with no success. From you I learned that squeezing out the tofu is key, and now I brown it in my cast iron with a little coconut oil, and pop it in the oven for the 15 minutes-perfect! I add to my stir fry veges, toss it all over fresh ramen, rice, or quinoa. I’ll try it with my lettuce wraps next-thanks again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kat. We are so glad you found this helpful! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. coffeeandcake says

    This is the most versatile recipe and I love it! We use Trader Joe’s Everything but the Bagel seasoning and my kids gobble these down for afterschool snacks!

  13. Beth says

    So delicious! I tossed my pressed tofu in a tsp each of curry powder, nando’s garlic peri peri, and soy sauce. Added 1 tsp of olive oil to the cast iron skillet, heated it hot, and added the tofu. Only turned it once on the stove, then into the oven it went. And you were right, 15 minutes was perfect! So incredibly tasty. This is definitely going to be a new weeknight staple for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it and we love your modifications! Thanks so much for sharing! xo

  14. Liz McM says

    Method of my dreams! I’m a vegetarian and tofu is one of my favorite plant based proteins. I’ve been trying every recipe I could find to replicate the crispy tofu from my favors local place. This recipe did just that. So simple and easy, too! I always freeze my tofu first because I feel like it gives better texture. I put the tofu in fridge night before to thaw and then followed your recipe from there. I seasons with s&p and a little garlic powder. This was perfect over steamed broccoli with a honey-ginger sauce drizzled on top.

  15. Alex says

    I’m giving this recipe five stars even though I didn’t follow the recipe lol. Somehow in my cooking flurry I didn’t even put the tofu in the skillet before baking, but it still turned out golden and crispy. So I can only imagine how much tastier it is when it toasts for five min in an oil in the skillet…
    I think I’ve learned from this experience that pressing the tofu beforehand is pretty important for getting it to toast up and be crispy!
    Thank you for your recipes :)

  16. Alane says

    Great recipe! Simple, fast, infinitely changeable (I used Chinese Five Spice) and not messy. I used a very hot wok, and dry fried (I don’t cook with oil) which worked very well—and quickly. Final dish was black pepper tofu with Bok Choy.

  17. Cheryl Sutton says

    I am a new tofu-er…tofu-ee…new to tofu-ing? Hmmm. This is my first time trying tofu. I didn’t have my cast iron skillet handy so I just put a baking pan in the oven to preheat while I used a regular skillet. I placed the paper towel wrapped tofu in a pie plate and placed another pie plate on top with a cookbook in it to press out the liquid. Needless to say, I smushed it and ended up with cubes and crumbles. I tossed it with salt and pepper, Italian seasoning and fresh garlic. I followed your steps and now I am a tofu lover! I think the crumbles were my favorite part. Thanks for making it so. Easy!

  18. Elizabeth Whitener says

    Fantastic recipe. Have made so many variations on this theme I would not dare attempt to count! Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      xoxo! Next time would you mind leaving a rating with your review? It’s so helpful for us and other readers. xo!

  19. Lisa says

    Great recipe. I’ve found that freezing and then thawing the tofu prior to using it somehow gives it a better texture. I discovered this on accident but now swear by it. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Awesome tip! Thanks for sharing! We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  20. April says

    The tofu came out delicious! Pan frying it gives it that nice crunchy yet spongy texture on the outside and baking it for the cooks the tofu. Even my boyfriend who is not a fan ended up eating the tofu LOL ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, April. We are so glad you and your boyfriend enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  21. karina says

    Perfect thank you! First time cooking tofu but it came out much better than I expected, texture and taste spot on…

  22. KELLY SUMMERS says

    Turned out great! I used a heavy cast iron skillet and kept it on the towel-wrapped tofu for about 15 minutes. I cut the tofu into small cubes, fried in avocado oil for about five minutes (some definitely stuck to the pan), then transferred to the oven. I put it on a baking sheet and baked it at 400 for about 25 minutes then bumped it up to 425 for about five additional minutes. I kept checking to see if it was drying out and crisping up. Turned out great with this modifications.

  23. Amanda says

    Every time I try to make this my tofu comes out with a bit of a rubbery texture… Do you have any tips for me as to how to avoid this?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It could be the brand of tofu or it could be overcooked. We typically use Wildwood or Whole Foods brands.

  24. Candice says

    Whoa!! This was my very first time making tofu anything and I am beyond impressed with the results. I tried a tofu meal for the first time a few weeks ago and have noticed various textures and definitely prefer a firm, crispy exterior texture and minimal moisture on the inside (certainly not completely dried out, lol). Anyway, this turned out perfect. I made general tso tofu with peppers, onions, and brown rice. My flavor came from the sauce, so I only added salt to the tofu after the initial baking step. I’ll definitly be making this again. By chance, the package I bought was an organic “extra firm” variety at Trader Joe’s. Thanks so much for posting this. I followed the recipe exactly and I’m beyond pleased with the results. XO.

  25. Pat Odoms says

    I will try this recipe soon because I so far have been so frustrated with tofu. One tip though, I buy extra firm pre-cubed tofu. It saves a step. Will just tossing in pan really let it crisp up? I have been using tongs and turning each one which is agonizingly long.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pat, we’d recommend pressing the tofu (it should still work with cubes) to remove moisture. That should help it crisp up!

  26. Meredith Emshoff says

    This method is perfect! I’ve tried countless different methods to get my tofu just perfect and this is it! Thank you :)

  27. Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

    You can, but when you reheat it it can change the texture of the tofu. It can get a little dried out and stringy.

  28. Angie says

    I was really scared to make Tofu. Me and my family recently went plant based. Saw this recipe and gave it a try and we LOVED it. It tasted just like the one we get from a local place here in Utah. I’ve already made it twice this way and my boyfriend made me double the recipe this second time because he loves it so much. Even my 13 year old loves it.

    Thanks so much!!

  29. Scrappy Unicorn says

    Looks awesome. I’m going try this with some super firm tofu i just bought for the first time. I usually use a light coating of cornstarch for crispy exterior.

  30. Jamie says

    How were you able to get the tofu crispy? I’ve tried this two separate times and had no luck getting it to be crispy?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear you’re having some trouble with this recipe, Jamie! Have you scanned through the comments above for tips?

  31. Eathealthyandbehealthier says

    This recipe is really great. It took a lot time for me to figure out how to make tofu crispy. I really like how it is a healthy, crispy version of tofu too. Most crispy tofu is deep fried, so it is really nice to see you figured out a way to make it healthier. Thank you so much! Btw many of your other recipes are really delicious! Thanks for sharing them. You are really good at what you do.

  32. Erin says

    I want to make this to have with your risotto recipe. What seasonings do you suggest I add? Or should I just use one of the ones you suggested and make my dinner more internationally diverse?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, you could go for like garlic powder, dried herbs, paprika, and cayenne? And even nutritional yeast!

  33. Diana Onken says

    I am having a hard time with this. How long do you have the pan on top of the tofu? I suspect that’s my issue but the instructions aren’t terribly specific about how long to do this. Since the entire thing is supposed to take just 30 minutes, I guessed 10 minutes for the pressing part but my tofu is still wet (even after changing the towels). I used extra firm and all that. It’s not browning. It’s just a big mess.

    Please advise. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diana! 10 minutes should have done the trick as we recommended 5 minutes in the directions. Perhaps your pan was not heavy enough?

  34. Kat says

    This is perfect and crispy. I used to use the frozen method but not only do you have to plan better, like the night or day before, the final product lacks a freshness , most likely do to the freezing and as with all foods, fresh is always better. So this marks the spot. I get rave reviews when I serve it this way. Thank you, Dana. Your recipes are absolutely delicious and simple. Genius!!!

  35. Eden Michele says

    Really delicious and easy to make! Thank you so much for sharing it! My husband and I both enjoyed it on top of our homemade, gluten free, dairy free pizza! It was a great addition.

  36. Ashley says

    Im not a tofu fan but i want to be! question–when you say this is crispy, do you mean just crispy on the outside? is it still spongy on the inside? love your blog and exertise..so many of your recipes are on regular roation at our house. thanks so much!!

  37. Andreia says

    Thank you so much! I have been looking for a way to make crispy tofu for so long and here it is, perfect recipe :) thank you!

  38. Amanda Riggle says

    Fantastic. I made my own spice mix (curry, turmeric, and garam masala) and I used garlic salt instead of sea salt. The great part about doing this on the stove first is that the spices all get cooked and the aroma is amazing. I used this to go in a curry broth with peppers, onions, carrots, and rice noodles. It added a great texture. This will be my go-to crispy tofu recipe for the future.

  39. Doug says

    I love crispy tofu. In the past, I have dried, baked, then seasoned and browned in the cast iron skillet. Results were so-so. I can’t wait to try your recipe. Makes sense. Thanks.

  40. Katrina says

    I have tried and failed at making tofu so many times, but since I’ve had great results with a number of your recipes, I thought I’d give it one last go. Boy, am I glad I did! This recipe is getting pinned to my favorites board!

    Tofu turned out crispy, firm and delicious. I’m excited to try it with other seasonings and in different dishes. Hopefully you’ll post more recipes featuring this ingredient.

    Thank you!

  41. Mary Beth says

    I made this recipe with my own adjustments of course. I used toasted sesame oil, nutritional yeast, soy sauce and red chili flakes. This is the tastiest tofu recipe I have ever made and is just the right crispy outside and soft inside! I love it, thank you!

  42. Kim says

    I’m newly vegan without stopping in vegetarian land so I had never cooked or eaten tofu. Tried your recipe tonight and WOW!! So crispy and delicious! Thank you, this will definitely become a staple!

  43. Texas Shopper says

    Extra-firm tofu is sometimes hard to find in my usual grocery stores. Took a chance and used firm tofu. Placed it for an hour in my TofuXpress, then proceeded with recipe as written. Tofu turned out very crispy! Making the Almond Butter Tofu Stirfry with it tonight!

  44. Anne Sasko says

    My sister and I used this for the first time in the Cashew Soba Noodle Salad (from the cookbook) because we were unable to get edamame. It was fabulous! The first time either of us have LIKED tofu!

  45. Jeremy says

    My never-fail reference guide to making perfectly textured tofu. Crisping up in a cast-iron skillet before transferring to the oven – I went with 425F, personally – proves magical. Thank you!

  46. Karen says

    I made this recipe using sriracha for a stir fry, and it is by far the best tofu I’ve ever eaten at home. Even my husband ate it; he usually complains about the texture, but not this time! Thanks for an easy solution to mushy tofu.

  47. Ava says

    I loved the idea of sautéing AND baking the tofu! I ended up having to do both for a lot longer than the time recommended, but when the tofu was finally crispy, it was wonderful! I had this with broccoli and rice, topped with stir fry sauce and green onions. My whole family loved it.

  48. Daniela says

    Sounds amazing — my tofu always sticks to the skillet or pan. Any thoughts on how to stop that from happening? (I always dry it and use a skillet to press out the extra water)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Daniela! Ensure that you’re using coconut, avocado or grapeseed oil in your pan so that your tofu doesn’t stick!

  49. June says

    I will not be able to eat all this in one sitting. After cooking, how long approximately will this last in the fridge?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi June! While its best when fresh, it can be stored in the refrigerator up to 3 days.

  50. Claire says

    I made these using tamari and served with stir fried veggies. Thank you for sharing as they were delicious. I will definately make them again and try other seasonings too.

  51. Rebecca W says

    Hi Dana,
    I’m new to plant-based living and was pleasantly surprised to find I don’t dislike tofu. This recipe grabbed my attention right away (upon subscribing and stalking you on all forms of social media.?) and I gave this a try tonight. I think mine came out too oily. Any suggestions? Or is that just the nature of the beast if I want a crispy texture..? I used a avocado/saffron/coconut mixed oil that handled the heat very well and the pieces sizzled when laid in the pan and my oven was hot. Just wondered if I could do something better next time. Thanks! Love your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, we wonder if it was the saffron oil and/or too much oil in general? Another idea would be to place the cooked tofu on a paper towel to remove excess oil. Hope that helps for next time!

  52. Chelsea M says

    Holy Cow…er…Tofu!!
    I’m a very new vegetarian and I found myself desperately craving steak. I heard tofu could have the same texture and decided to give it a whirl. I found you recipe and instantly thought about using carne asada seasoning as if I was making a steak and I was blown away. It’s delicious!! Just enough of a crunch that it feels meaty without the guilt and tastes way better. Thank you for sharing this. I am now a tofu fan for life!

  53. Brittany says

    This has become my absolute favorite way to cook tofu! It turns out so crispy and delicious, and it’s extremely versatile. Thank you for this!

  54. csl says

    Wow!! A nearly guilt-free way to enjoy Korean Tofu that I haven’t made much because it is usually deep-fried – and much less hassle! Still has a touch of oil absorbed which is part of the flavor of the dish.
    So simple! Thank you!

  55. Connie says

    I love tofu and order it whenever I see it on a menu. I made your tofu recipe and it was fantastic. Thank you for sharing all of your healthy and delicious ideas.

  56. Gillian Robb says

    Hi Dana!

    1. I love you.

    2. Do you have a tsukemono press? I used to work in a Japanese restaurant and the head sushi chef used it to make tsukemono (Japanese pickles). It is also SPLENDID for tofu. I toss a block in before work and when I get home I slice and cook it and my tofu gets extra super crispy. Combined with your method it is the best thing ever!

  57. Sara says

    I have trouble EVER getting tofu crispy. I tried this recipe two weeks ago, but it was spongy as any “crispy” recipes I try. I gave it another shot tonight using the tofu drying method described in Angela Liddon’s book, Oh She Glows Every Day. You cut the drained tofu into planks before pressing instead of pressing the block whole. I let it sit for probably an hour (overkill, maybe, but I wanted crispy!) – it worked GREAT! If yours isn’t crisping, there’s probably still to much water in the tofu.

  58. Jana says

    I was avoiding tofu for very long time. But recently I decided to give it a go. Then I googled some recipes and you came up. I tried this and now eat tofu every night! My favourite is tamarind, ginger and garlic sauce with maple syrup and little sugar… OK, excuse me, I must go and cook!

  59. Adisoy says

    Its really amazing!!!! So Good in taste who does not like raw tofu try this tofu recipe.Easy to make and No so much ingredients are used.Everyone can try to make it. I loved its taste.

  60. Heather says

    This came out really great. I cut my tofu much smaller than you did and my tofu got a little drier than I intended, but threw it into a sauce and it was amazing! I might make another seasoned batch and dry it a little more than I did this time for snack (like crunchy baked chickpeas with tofu instead) because I found myself munching on the smaller pieces. Really loved this method and it let me get the pan ready for your green coconut curry and the tofu was finished close to the same time as the sauce.

  61. jul says

    i am wondering: what is the benefit of using both methods – frying and baking? i ‘m a bit reluctant to use both stovetop and oven if i could only use one. and also, 5 minutes pressing time sound very short to me. have you ever tried pressing longer (hours or even overnicght) and then just frying? that works fine for me, i would like to hear your opinion on just frying!
    thanks, jul

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t! But I have heard that pressing it longer makes it crispier, so that’s one option. I just like that it shaves off about 5-10 minutes AND the sauteeing provides a nice crust! But feel free to just do one or the other – baking probably preferred.

    • Panya says

      I press my tofu for a minimum of two hours, and have pressed it overnight several times. I then cube it, and marinate it in a mixture of things like soy sauce, rice vinegar, and other seasonings for at least 20 minutes [I’ve also marinated it overnight, if I have more time]. I then bake it for 20-40 minutes [depending on how large I’ve cut the cubes], turning the cubes to crisp on each side. I prefer this method because I don’t have a fan in my kitchen, therefore pan-frying can get smelly and/or smoky; plus, it’s less hands-on. But I could see how the long pressing could make exclusive pan-frying work.

  62. Mandy says

    As a Chinese woman, I love to eat toufu which contains lots of nutrition. This recipe here is really amazing. I will try it for my family.

  63. Martine says

    Just made it!! The crisp is there but it doesn’t tast much of the curry and smoked paprika I’ve put in for seasoning, any idea why???

  64. Jan says

    I’m in the UK and have searched high and low for extra firm tofu. I can only get the firm tofu – and that’s after going in every single Chinese food store in Chinatown! I press my tofu very firmly, and so far it seems to have been okay in the recipes I’ve tried. I want to try this recipe, but will only be able to use firm tofu. I’ll let you know how it goes.

  65. ismena says

    thank you for this! this truly is a <30 min cripsy tofu dish. i used my cast iron grill pan on my tofu pieces, they came out great. i made a wet seasoning and the 15 mins you recommended wasn't enough, i left them in for approx 20 mins at 400F. all in all, still under 30 mins :)

  66. Ellie says

    We stopped eating tofu (unfermented soy products inhibit absorption of minerals) and now stick to tempeh. Would you use the same method for tempeh?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not exactly. Tempeh is quite bitter. Start here + and I also have another recipe coming up soon that makes tempeh taste amazing!

      • Ellie says

        Thanks Dana!
        Since I started incubating our own tempeh I love it, where I didn’t like commercial stuff at all.
        I will definitely check out the link and wait for the recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I don’t know about that. A little oil goes a long way and really makes the outside crisp up. Otherwise just leave it out.

  67. Meredith Youngson | Earth & Oven says

    Throwing it in the oven after frying is brilliant! Next tofu block is getting the Dana treatment ;) !

  68. Lauren Renlund | the tummy troubles dietitian says

    Wow! I love tofu and regularly stir fry it OR bake it, but have yet to try both in the same recipe! Great idea :)

  69. Karlie says

    Mmm I love tofu! Thanks for sharing an even easier way to prepare it. I pan fry tofu for when I have people over who might not be used to the taste/texture and it always works! I’ll bookmark this for next time.

  70. Kirsten says

    Can’t wait to try this one! Thanks! I was wondering if you have ever had the seasoned tofu at Cafe Yumm? It is soooo good. I’d love to figure out their recipe… can you take a guess?

  71. Charmaine Ng says

    Bookmarked this page! I’ve been looking for a similar recipe for a long time. I want to bake it instead… do you think it’ll turn out crispy or is the sauteeing a must?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The sauteeing quickens the process and gives it a nice crust. But I don’t think it’s necessary.

  72. schuyler says

    My go-to prep with mine is soaking it for 15 minutes or so in salted boiling water (salted to where it’s like sea water salty), and then just towelling off the surface moisture before frying it in the cast iron skillet in very hot neutral-flavoured oil. Nice and crispy, yet truly seasoned from the inside out.

    I picked this tip up ages ago – would love to give credit but I can’t recall from where.

    That having been said, this recipe looks wonderful and will definitely give it a try this week!

  73. Kasey says

    I am now ready to try making tofu again :) if I used another type of oil (sesame, peanut or sunflower seed), would the end result be affected in any way? If no, why do you suggest coconut/avocado/grape seed oils?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! I like those oils because they’re neutral in flavor. But sesame peanut or sunflower would work, too!

  74. Angela says

    I can make crispy tofu in 5 minutes- you’ve got to try this- drain the water from your tofu and freeze it in ziplock when you bring it home from the store (we stock up when Costco has theirs on sale once a year). Throw on the counter to defrost the night before you need it. Once you are ready to use, wring out the liquid like a sponge and cut the tofu to the size you want. Then cook however you want (pan fry, baked nuggets, etc). I don’t know how people enjoy tofu without this awesome trick- makes the tofu nice and chewy and you don’t have to spend time pressing it out.

    • jul says

      yeah, thats a great way to prepare tofu! it’s actually a traditional chinese method, called “thousand layer tofu”. the texture changes a lot, it becomes like a sponge. that makes it especially great for soaking up marinades before frying. try it!

    • Brandi Labelle says

      I have done this for years also! Freezing it 1st always makes for yummy chewy crisp pieces! I have been vegan since I was 14 ands I have tried SO many diff ways!

  75. Shirleen says

    Just curious-what size cast iron skillet have you used in the last couple recipes and how do you clean it if used frequently? I’m asking because I usually scrub it (I do use soap to cut any oil residue), rinse it, put it back on a burner on low to dry it and then rub my hands with coconut oil and rub the pan while still warm…there must be an easier way. Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Shirleen! I never use soap. I only rinse it with water and loosen any food with a brush. Then I hand dry it and oil it occasionally. Hope that helps! It’s a 10-inch.

      • Elizabeth says

        Clean it with a layer of salt, when it is hot, all the stuck on stuff comes off and you don’t have to scrub at all.

    • Jess says

      Tofu is packaged in a water solution, and if there’s any extra water in the tofu it will add to the length of time it takes to cook it to a crisp. Take the tofu out of the package and drain the liquid. Then wrap the tofu block in a tea towel (clean of course) and place a heavy pan on top of it. The extra liquid will be squished out of the tofu by the heavy pan, absorbed by the towel, and the tofu will crisp much better, and faster!

      • Oksana Mikhailenko says

        Your description on your website, on this page, doesn’t say to wrap it in a towel or something else – it just says “wrap it”. Maybe you could edit that so it makes sense to everyone! :)

    • Sara says

      wrap it in paper towels, or a clean, lint-free dish towel. you are wanting to press the extra water out of the tofu, the towel will absorb it.

  76. Sarah | Well and Full says

    Oooh I love the idea of pan-frying the tofu first, then finishing it off in the oven!! Genius! :D

  77. Laura @ Raise Your Garden says

    It’s super impressive that you managed to make tofu looks so scrumptious, that’s not particularly a gift I have! I’m trying to be more open with my food tastes and am exploring new options, especially dinner. SO bored of the same 5 dishes I make every night!! hehe.