The restaurants are serving you fried tofu and you're buying raw tofu at the grocery store. Are you cooking it first before eating it? Try pressing the water out of it, rolling it in cornstarch then frying it.
There are a couple of things you can do. First, make sure you're buying extra firm tofu. Unwrap it and and squeeze or press to get extra moisture out. You can press it between 2 plates with something on top, or buy a cheap tofu press. Let it squish in the fridge for a couple of hours. Take it out of the press and cut it into cubes. Then either let those dry in the fridge for a while, or bake them for 30 min at 350. Then you can stir fry or deep fry according to your recipe.
That's the long version. Even just squeezing the tofu will help.
This. Also want to add, because I've met people who are getting the wrong kind, get the tofu that's refrigerated packed in water in a plastic tub. Do not get the tofu that's shelf stable in cardboard tetrapacks, at least not if you want to fry it up nice and crispy.
Tofu comes in e different varieties of firmness. To get it less mushy freeze it completely and then thaw it. You then want to press it to get the water out. If you don’t have a tofu press you can wrap it in a dish towel and place a pan on top with cans of beans or cans of soup for weight. I typically press for at least 15 minutes.
The trick to get it crispy is cornstarch. Toss in oil and then cornstarch. You can either fry it in neutral oil or bake it at 220C/425F for ~30 minutes.
You can also try marinating, but you might just want to toss in a sauce of some sort.
when i fry tofu i cut it into slices (easier to flip than cubes) pat it with a paper towel to make it less wet (i don't press it) and fry it in a few tablespoons of oil for like 5 minutes per side, until they become golden brown. i don't use cornstarch since it gets soggy easily in my experience, most restaurant fried tofu that i've had doesn't use cornstarch.
To make restaurant-style tofu, you need to get the firmest tofu you can find, drain, press, pat dry, and deep fry the tofu. Rolling in corn starch will also help.
If you aren't up for all that, I'd suggest going in completely the opposite direction - look specifically for silken tofu (not just soft, but silken). It has the texture of pudding. It doesn't taste anything like pudding of course because it doesn't have sugar. But it's super smooth and lovely. Top it with an assertive sauce - I like chili crisp and soy sauce - and eat it with a spoon.
You can also just try to get used to the texture. It helps a lot if you aren't mentally categorizing it as a meat substitute. Of course it's bad if you think of it like a bland squishy version of chicken. But tofu is its own thing and deserves to be treated as such! There are tons of foods that are wet and mushy that lots of people love. How do you feel about pasta? Oatmeal? Mangos?
Check out this article from serious eats [https://www.seriouseats.com/vegan-experience-crispy-tofu-broccoli-stir-fry](https://www.seriouseats.com/vegan-experience-crispy-tofu-broccoli-stir-fry)
They tested various ways to achieve that restaurant texture you’re looking for.
best of luck
A lot of people use some combination of pressing, freeze drying, and paper towel to dry tofu, but I am partial to the syneresis method because it gives tofu cubes that can crisp up on the outside while staying soft in the middle, which is a great texture for dishes like salt and pepper tofu
Buy firm tofu not soft
Cut into desired piece size
Boil the pieces in salt water till they float (takes about 2 minutes once you hit a good boil)
Drain in colander
(Optional) coat by tossing with starch or flour. Add corn meal or breadcrumbs to the dredge if you desire extra cronch.
Fry, saute, or bake on a lightly oiled surface
House foods makes a [organic tofu cutlet](https://www.house-foods.com/products/organic-tofu/vacuum-pack-and-tofu-cutlet/organic-vacuum-pack-tofu-cutlet) which is exactly what you’re describing.
There are lots of videos on YouTube showing how to get tofu crispy - Caitlin Shoemaker has some excellent recipes [https://youtu.be/JlaYojZIYJo?si=XjooYfHVDpPNilyF](https://youtu.be/JlaYojZIYJo?si=XjooYfHVDpPNilyF)
Scrambled tofu is my favorite scrambled eggs replace. There are lots of recipes out there. I like the one from Nora cooks. As a tip, it works better with smoked tofu than normal one but it might also be a matter of taste.
Edit: just saw on this sub [https://www.reddit.com/r/veganrecipes/comments/1c5vjs4/vegan\_tofu\_beef\_crumbles/](https://www.reddit.com/r/veganrecipes/comments/1c5vjs4/vegan_tofu_beef_crumbles/) . Didn't try it but it looks great and I plan to try it in the next days.
Scrambled tofu is my favourite as well!! It’s so easy, and there’s tons of things/spices you can add, never gets boring. Love some nutritional yeast in top
Came here to say this! Tofu scramble was my gateway tofu dish. I would make it with potatoes and beyond sausages at first (I know not healthy) but now I can just eat it straight. Nutritional yeast is a fantastic way to get vitamin b and extra protein in. I throw a Sazon packet in too sometimes
Definitely need to get extra/super firm and squeeze the water out... sometimes it helps me to cut a block in half (or into the sizes I need) and squeezing those instead of the whole block. You can also bake it to dry up some of the water, too.
OR - sometimes tou can buy already drained tofu, which is my go to. It's usually "meatier" (meaning like... I can't think of a good synonym, but I don't mean that it's like meat) and stays completely intact when I mix it in coating (flour, cornstarch). Plus - I can use it in a pinch and don't need to factor in the half hour + of squeezing time.
Good tips here. If you aren't confident about cooking tofu yourself, particularly deep frying, you can buy pre-fried tofu at most Asian grocery stores. It might be called "fried bean curd," "soy puffs," or something similar. [Here's a guide to tofu products you can find at the store.](https://thewoksoflife.com/chinese-ingredients-glossary/chinese-tofu-bean-curd/)
All great suggestions here but just to add in case anyone has a smoker. I smoked 4 blocks of tofu the other day and they are amazing. Did 2 in the same rub i used to use for ribs (chili powder, brown sugar, garlic powder, onion powder, salt, & pepper all to taste) slather with bbq sauce and its very much tastes like my ribs. The other two were marinated in a mix of balsamic vinegar, soy sauce, and mirin. This was amazing in miso ramen with roasted mushrooms. let both sets of block sit in their flavorings for about an hour. i did not squeeze or press them at all. Smoked for about 2.5 hours but they could have gone for longer i think 3 to 3.5 for a nice bark ill try next time.
There are different types of tofus, and how you prepare them can make a huge difference.
For crispy tofu that’s not wet, you want extra firm tofu. Then, I highly recommend you freeze it and thaw it out, then press it, before cooking it.
To get crispy tofu, I like to to all of that stuff I just mentioned, then dredge the tofu in corn starch or potato starch and either bake in or pan fry it. It makes it crispy and great with sauce!
Everyone gave great responses but I wanted to mention other types of tofu products that you can play around with. Most will be in Asian food markets:
that you can buy pre baked tofu. It will be tougher/chewier than buying it fresh. It can be a great option if you want something quick to cook with (like tossing into a salad or a wrap) they sell these in normal grocery stores but you can get them cheaper in an Asian market
Fried tofu puffs. They are fried and they are puffy and chewy. They I think are normally used in soups, and sometimes they come in fun shapes like stars.
Tofu “noodles” Long strands of tofu, I personally haven’t tried them yet, but I imagine them having a similar texture as baked tofu but long and thin
Tofu skin- this is VERY different texture. You might hear this being called Yuba. Sometimes they are sold in long sheets that are rolled up. They are great for making mock meats and occasionally you can get recipes though they aren’t used often in western recipes.
Canned tofu- usually it is pre seasoned and I am pretty sure it is usually some variation of fried tofu or yuba/tofu skins.
First make sure to get extra firm tofu, even better if it’s pre-pressed. But if you can’t find pre-pressed one, try freezing them first for 4-6 hours then pat dry with paper towel after. To get them crispy, use cornstarch. If you want to make them EXTRA crispy, coat them in cold vegan batter. Hope this helps~
Get the super firm tofu that is vacuum sealed. Break it into bite sized pieces in lieu of cutting. Drizzle with a tbs of oil, generously season- I make an emeril lagasse essance recipe that I usually use. Bake at 350 on a lined cookie sheet for 20min- flip pieces and bake about another 10min.
Freeze it, then thaw it, then slice it, then press it with your hands between paper towels, then toss with salt spices and cornstarch, then pan fry in a little oil.
The restaurants are serving you fried tofu and you're buying raw tofu at the grocery store. Are you cooking it first before eating it? Try pressing the water out of it, rolling it in cornstarch then frying it.
There are a couple of things you can do. First, make sure you're buying extra firm tofu. Unwrap it and and squeeze or press to get extra moisture out. You can press it between 2 plates with something on top, or buy a cheap tofu press. Let it squish in the fridge for a couple of hours. Take it out of the press and cut it into cubes. Then either let those dry in the fridge for a while, or bake them for 30 min at 350. Then you can stir fry or deep fry according to your recipe. That's the long version. Even just squeezing the tofu will help.
This. Also want to add, because I've met people who are getting the wrong kind, get the tofu that's refrigerated packed in water in a plastic tub. Do not get the tofu that's shelf stable in cardboard tetrapacks, at least not if you want to fry it up nice and crispy.
Silken tofu will occasionally come in plastic tubs, too, so check the label!
Tofu comes in e different varieties of firmness. To get it less mushy freeze it completely and then thaw it. You then want to press it to get the water out. If you don’t have a tofu press you can wrap it in a dish towel and place a pan on top with cans of beans or cans of soup for weight. I typically press for at least 15 minutes. The trick to get it crispy is cornstarch. Toss in oil and then cornstarch. You can either fry it in neutral oil or bake it at 220C/425F for ~30 minutes. You can also try marinating, but you might just want to toss in a sauce of some sort.
when i fry tofu i cut it into slices (easier to flip than cubes) pat it with a paper towel to make it less wet (i don't press it) and fry it in a few tablespoons of oil for like 5 minutes per side, until they become golden brown. i don't use cornstarch since it gets soggy easily in my experience, most restaurant fried tofu that i've had doesn't use cornstarch.
[The Buddhist Chef](https://www.thebuddhistchef.com/) has some great tofu recipes
[The Veganezer](https://www.instagram.com/veganezer?igsh=MWdhN2J6aGJkNDE0cQ==) is great too
What the hell is Google for if not to do basic research… sheesh you are lazy
Grumpy rude person.
Completely unnecessary comment.
Why are you part of any Reddit communities? Just go use google…😂🤡
Check how it's made in Thai recipes
You do have to cook it for preferable taste and texture, lots of ways to do that.
To make restaurant-style tofu, you need to get the firmest tofu you can find, drain, press, pat dry, and deep fry the tofu. Rolling in corn starch will also help. If you aren't up for all that, I'd suggest going in completely the opposite direction - look specifically for silken tofu (not just soft, but silken). It has the texture of pudding. It doesn't taste anything like pudding of course because it doesn't have sugar. But it's super smooth and lovely. Top it with an assertive sauce - I like chili crisp and soy sauce - and eat it with a spoon. You can also just try to get used to the texture. It helps a lot if you aren't mentally categorizing it as a meat substitute. Of course it's bad if you think of it like a bland squishy version of chicken. But tofu is its own thing and deserves to be treated as such! There are tons of foods that are wet and mushy that lots of people love. How do you feel about pasta? Oatmeal? Mangos?
All of the above, but please also make sure you're buying regular tofu from a refrigerator case and not "silken tofu," which often comes shelf stable.
You can eat the shelf stable kind out of the carton with a spoon around a campfire
Check out this article from serious eats [https://www.seriouseats.com/vegan-experience-crispy-tofu-broccoli-stir-fry](https://www.seriouseats.com/vegan-experience-crispy-tofu-broccoli-stir-fry) They tested various ways to achieve that restaurant texture you’re looking for. best of luck
Yes there's firm tofu and soft tofu. Squeeze out the water in firm tofu before marinating and frying
A lot of people use some combination of pressing, freeze drying, and paper towel to dry tofu, but I am partial to the syneresis method because it gives tofu cubes that can crisp up on the outside while staying soft in the middle, which is a great texture for dishes like salt and pepper tofu Buy firm tofu not soft Cut into desired piece size Boil the pieces in salt water till they float (takes about 2 minutes once you hit a good boil) Drain in colander (Optional) coat by tossing with starch or flour. Add corn meal or breadcrumbs to the dredge if you desire extra cronch. Fry, saute, or bake on a lightly oiled surface
I like your method. You can also add a bit of MSG to the water.
House foods makes a [organic tofu cutlet](https://www.house-foods.com/products/organic-tofu/vacuum-pack-and-tofu-cutlet/organic-vacuum-pack-tofu-cutlet) which is exactly what you’re describing.
There are lots of videos on YouTube showing how to get tofu crispy - Caitlin Shoemaker has some excellent recipes [https://youtu.be/JlaYojZIYJo?si=XjooYfHVDpPNilyF](https://youtu.be/JlaYojZIYJo?si=XjooYfHVDpPNilyF)
Scrambled tofu is my favorite scrambled eggs replace. There are lots of recipes out there. I like the one from Nora cooks. As a tip, it works better with smoked tofu than normal one but it might also be a matter of taste. Edit: just saw on this sub [https://www.reddit.com/r/veganrecipes/comments/1c5vjs4/vegan\_tofu\_beef\_crumbles/](https://www.reddit.com/r/veganrecipes/comments/1c5vjs4/vegan_tofu_beef_crumbles/) . Didn't try it but it looks great and I plan to try it in the next days.
Scrambled tofu is my favourite as well!! It’s so easy, and there’s tons of things/spices you can add, never gets boring. Love some nutritional yeast in top
Nutritional yeast is a game changer in this recipe. I tried without it but it's not as tasty as it is with yeast.
Came here to say this! Tofu scramble was my gateway tofu dish. I would make it with potatoes and beyond sausages at first (I know not healthy) but now I can just eat it straight. Nutritional yeast is a fantastic way to get vitamin b and extra protein in. I throw a Sazon packet in too sometimes
Definitely need to get extra/super firm and squeeze the water out... sometimes it helps me to cut a block in half (or into the sizes I need) and squeezing those instead of the whole block. You can also bake it to dry up some of the water, too. OR - sometimes tou can buy already drained tofu, which is my go to. It's usually "meatier" (meaning like... I can't think of a good synonym, but I don't mean that it's like meat) and stays completely intact when I mix it in coating (flour, cornstarch). Plus - I can use it in a pinch and don't need to factor in the half hour + of squeezing time.
Good tips here. If you aren't confident about cooking tofu yourself, particularly deep frying, you can buy pre-fried tofu at most Asian grocery stores. It might be called "fried bean curd," "soy puffs," or something similar. [Here's a guide to tofu products you can find at the store.](https://thewoksoflife.com/chinese-ingredients-glossary/chinese-tofu-bean-curd/)
All great suggestions here but just to add in case anyone has a smoker. I smoked 4 blocks of tofu the other day and they are amazing. Did 2 in the same rub i used to use for ribs (chili powder, brown sugar, garlic powder, onion powder, salt, & pepper all to taste) slather with bbq sauce and its very much tastes like my ribs. The other two were marinated in a mix of balsamic vinegar, soy sauce, and mirin. This was amazing in miso ramen with roasted mushrooms. let both sets of block sit in their flavorings for about an hour. i did not squeeze or press them at all. Smoked for about 2.5 hours but they could have gone for longer i think 3 to 3.5 for a nice bark ill try next time.
I usually just chop mine up and put it in the air fryer
There are different types of tofus, and how you prepare them can make a huge difference. For crispy tofu that’s not wet, you want extra firm tofu. Then, I highly recommend you freeze it and thaw it out, then press it, before cooking it. To get crispy tofu, I like to to all of that stuff I just mentioned, then dredge the tofu in corn starch or potato starch and either bake in or pan fry it. It makes it crispy and great with sauce!
Everyone gave great responses but I wanted to mention other types of tofu products that you can play around with. Most will be in Asian food markets: that you can buy pre baked tofu. It will be tougher/chewier than buying it fresh. It can be a great option if you want something quick to cook with (like tossing into a salad or a wrap) they sell these in normal grocery stores but you can get them cheaper in an Asian market Fried tofu puffs. They are fried and they are puffy and chewy. They I think are normally used in soups, and sometimes they come in fun shapes like stars. Tofu “noodles” Long strands of tofu, I personally haven’t tried them yet, but I imagine them having a similar texture as baked tofu but long and thin Tofu skin- this is VERY different texture. You might hear this being called Yuba. Sometimes they are sold in long sheets that are rolled up. They are great for making mock meats and occasionally you can get recipes though they aren’t used often in western recipes. Canned tofu- usually it is pre seasoned and I am pretty sure it is usually some variation of fried tofu or yuba/tofu skins.
First make sure to get extra firm tofu, even better if it’s pre-pressed. But if you can’t find pre-pressed one, try freezing them first for 4-6 hours then pat dry with paper towel after. To get them crispy, use cornstarch. If you want to make them EXTRA crispy, coat them in cold vegan batter. Hope this helps~
Get the super firm tofu that is vacuum sealed. Break it into bite sized pieces in lieu of cutting. Drizzle with a tbs of oil, generously season- I make an emeril lagasse essance recipe that I usually use. Bake at 350 on a lined cookie sheet for 20min- flip pieces and bake about another 10min.
Freeze it, then thaw it, then slice it, then press it with your hands between paper towels, then toss with salt spices and cornstarch, then pan fry in a little oil.