A crispy tofu made with 6 simple ingredients! The tofu is coated in a simple mixture of flour and spices and baked on a griddle for a crisp crunch you didn't even think was possible for tofu. Grab a cast iron griddle and let's get to cooking.
These crispy tofu slices happened by accident as I was brain storming ways to add protein to this smoked gouda grilled cheese. It is hands down, the best accident that has ever occurred in my kitchen, and I am thrilled to share it with you!
The tofu is delicious straight off the griddle, but I highly suggest adding a few slices to sandwiches, tacos, wraps, and/or salads too! They're also great for a quick snack dipped in pesto, buffalo sauce, or this red pepper sauce.
Additional dishes to add crispy tofu too;
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Ingredients for making crispy tofu
- 1 block of extra-firm tofu (14 oz)
- arrowroot flour
- almond flour
- garlic granules/powder
- salt
- pepper
For exact measurements and detailed step-by-step directions, scroll to the recipe card below.
How to make crispy tofu
Place tofu between two absorbent dish cloths and set a cast iron pan or a few cookbooks on top for 5 minutes.
Then, cut the tofu in half
Flip each half of tofu onto its side and cut into fourths.
Combine flours and spices in a shallow bowl
Coat both sides of tofu slices in the flour and spice mix
Add to a skillet with avocado oil and let each side cook, undisturbed for 4-5 minutes.
My top tip for pressing tofu: use two absorbent dish cloths, versus folding the block of tofu into one dish towel. This makes sure the water is being absorbed and not sitting on top of the tofu. It also shortens the amount of time needed to press the tofu.
Can I cook tofu on a skillet instead of a griddle?
Yes, however I recommend using a non-toxic non-stick skillet for best results. I use both GreenPan and GreenLife and enjoy them both!
It's worth noting that the tofu photographed in this blog post is made with a griddle, so using a skillet the tofu will not have char marks. It's still delicious, just not as crisp. Follow the same instructions, making sure each piece of tofu is fully coated before placing it onto a warm skillet with avocado oil. Leave undisturbed on a medium heat for 5 minutes, and then flip.
Adjust temperature as needed (I start with medium and decrease to a medium-low a few minutes in) to ensure the tofu gets golden and not burnt (it will burn if the skillet gets too hot).
Substitutions and Variations
Arrowroot starch/flour: substitute with tapioca flour if needed.
Almond flour: I've made this recipe with and without almond flour and I don't recommend omitting it or substituting it. The arrowroot alone does not result in a super crispy tofu and it easily gets slimy, especially when storing.
Salt: I used iodized salt, however any salt will work.
Black pepper: if sensitive to heat, omit or use less.
If you love heat, feel free to add a pinch (or more) of cayenne pepper or red pepper flakes.
The tofu can also be cut into cubes or strips and cooked the same way.
Storing crispy tofu slices
The tofu slices can be stored in the fridge for 3-5 days, however they are best fresh from the griddle. Expect the slices to be a bit less crispy when reheating. They will still be delicious in wraps and sandwiches!
To reheat, place back onto a griddle or skillet until warm. Do not microwave, the moisture from the tofu takes away the crispiness.
📋 Recipe
Crispy Tofu Slices
Equipment
- cast iron griddle
Ingredients
- block of extra firm tofu 14 oz
- ¼ cup arrowroot starch
- ¼ cup almond flour
- 1 teaspoon garlic granules/powder (feel free to add more if you love garlic)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- avocado oil for the griddle (or skillet)
Instructions
- If the tofu is packaged with excess water, press the tofu first. Place the drained block of tofu between two dish towels, and then place a cast iron pan or a few cookbooks on top (anything heavy works) for about 5 minutes. *We want to remove the excess water, but still have the tofu somewhat damp to the touch. This helps the tofu easily absorb the flour and spice mixture we are going to add to it *if your tofu is not packaged with excess water, skip this step.
- Next (or while the tofu is pressing) grab a shallow bowl and add the flours and spices to it, then mix until combined.
- Remove tofu from the press and slice the tofu block in half. Then, turn one half onto its side and slice into fourths (roughly ¼ of an inch thick). Repeat this for the other half.
- Place each piece of tofu into the flour and spice mixture one at a time, coating each side. Add the coated tofu pieces to a griddle with a splash of avocado oil. *My griddle is on the smaller side so I only fit two pieces of tofu in at time, if you have a larger griddle and can cook all pieces at the same time, use enough avocado oil to coat the griddle.
- Leave undisturbed for 4-5 minutes, then flip and allow the other side to cook. Remove from heat and enjoy immediately. *if you are cooking in batches, place the tofu on a wire rack to cool. Allowing it to rest on a plate results in moisture interfering with the crispiness.
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