Let’s talk about tofu. Even as a vegetarian, I don’t eat a ton of it. When I do, however, I want it crispy, and crispy tofu is an elusive beast. I’ve shared this method here and here, but I’ve perfected it for the book and gotten such fantastic feedback that I wanted to highlight it. Even tofu skeptics love this tofu. Try it, and you will see.
There are a few keys to making irresistible, crispy tofu. First of all, you want to choose the right kind of tofu. Extra-firm tofu is the only way to go, and I’ve found that the Trader Joe’s brand is the most firm of them all (plus, it’s only two dollars). It’s organic, too, which is important when you’re buying tofu because soy is conventionally treated with fertilizers, herbicides and insecticides. Look for tofu in the refrigerated section by the produce.
Once you have your extra-firm tofu, the next step is to squeeze out as much moisture as possible. Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles. Slice them into smaller pieces to maximize the surface area. Press those, and you’ll extract more moisture—faster, too.