Weigh the top down with a heavy object to help speed up the process. Just wrap the tofu in a paper towel and place it between 2 flat surfaces like a cutting board. Do I need to have a tofu press?Īlthough they are nice to have, you don’t need an official tofu press. Pressing is a best practice because pressed tofu gets crisper on the outside, firmer on the inside. It involves exerting pressure on it so that it will release its excess water. Pressing tofu is just what it sounds like. The tofu will be spongy, and if you handle it too aggressively, it may start to fall apart. When you buy regular or firm tofu and open the package, you may notice excess moisture. You can also place it between two flat surfaces and press it on the top. Wrap the block in paper towels and press it with your hands. You can get excess moisture from super and extra firm tofu in minutes.

The only difference between the two will be the time you need to press it. For crispy tofu, sausage crumbles, s heet pan bacon, or tofu ricotta where you want firmness, go for a firm or extra firm. This is not an exhaustive list, and it can obviously get confusing with so many choices. Tofu a la minute – these are precooked and ready to drop into your dishes.Seasoned – special spices are added to create different flavors.In general, from the highest moisture content to the least: The most important thing to remember is that tofu is categorized by its texture or consistency. Types of tofuīefore we get started, can we have a word about tofu? It can be confusing with so many varieties. That's all the specialized equipment you'll need for this one. But I usually have a baking tray or baking dish handy. As must as I dream about having an air fryer, I don't own one. This is also for those of us who rely on our ovens to do the job. In particular, people following a plant-based diet who do not use added oil in their cooking. But it never occurred to me, until some lovely person pointed it out, that it isn’t an afterthought to a lot of cooks. I serve crispy tofu so often that’s it’s become a bit of an afterthought. That’s one reason I decided it deserved a shout-out all of its own. That's why this is one of my foundational tofu recipes. There are infinite to enhance the flavor of the tofu using the basic principles of this easy technique. This easy tofu recipe is perfect for beginners. Crispy baked tofu recipe – no oil? Absolutely and delicious! I’m sharing my best practices because we all deserve an easy and reliable crispy tofu recipe that is dip-worthy, curry-worthy, and ready for anything in between.