Perfect Crispy Tofu

Learn how to make crispy tofu with Chef Rachel >

Tofu is not only one of the absolute best sources of vegan protein out there, but it’s also an excellent canvas for flavor, literally soaking up whatever you add to it as a marinade or while cooking.

To get the crispiest of tofu, start with an extra firm variety. I like the one that has added DHA Omega-3, as it’s a great supplement to one’s diet.

Sandwich the tofu between two plates, adding a weight to the top like a pot or heavier bowl. Drain the liquid off occasionally over about a half hour as you work on other projects.

Slice the tofu as desired (I like cubes or thick strips) and remove any remaining moisture by wrapping a paper towel around the whole bundle.

Set your trusty cast iron over medium-high heat, allowing it to get smokin’ hot. Add a couple of tablespoons of neutral oil, such as sunflower, to the pan.

Add the tofu cubes from the outside in, which will help with even browning. Sear on four of the six sides for optimal crispness.

I love to deglaze with soy sauce and Umeboshi vinegar from @chefshopseattle. The resulting flavors are salty, tangy and perfect as an accompaniment to Asian noodle dishes, stir fries or whatever. Lots of my clients just love this crispy tofu as a healthy snack!

Explore more instructional videos from Chef Rachel on Instagram @FamilyMealSeattle.

Video by Chef Rachel Aiken, Family Meal, LLC