The Best Crispy Tofu is an easy tofu recipe that also happens to be vegan and gluten-free!
Crispy might be my favorite food word.
I would eat pretty much anything if you made it crispy. And while I love my best tofu recipe, it only gets better when crispy!
If you’re still afraid to make tofu, or you’ve had bad tofu (it happens) then hop on board because we’re getting on the tasty tofu train. It’s full of simple ingredients and an easy cooking method. Seriously, you can do this!
How do you cook with tofu?
Step two is to marinate. I like an easy tofu marinade made from soy sauce (tamari if you want to keep it gluten-free), lemon juice, maple syrup, sriracha, and garlic powder.
How do you make tofu crispy?
Cornstarch is the best way to make tofu crispy. After marinating, toss the tofu with cornstarch until a thin white powder covers it completely.
After that, we’re going to fry it in coconut oil until crispy! Then we’re going to try not to eat it all before sharing with others because it doesn’t get much better than crispy tofu unless it’s crispy tofu with the ones you love.
The best crispy tofu can be customized! Here are a few ideas to get you started:
- If you’re not feeling the crispiness, omit the cornstarch
- Serve with coconut rice, roasted broccoli, and a spoonful of sambal oelek
- Add more or less sriracha to the marinade to suit your taste
- Stir fry veggies and noodles to go alongside
- Use whatever other tofu marinade you prefer, then toss with cornstarch and cook according to the recipe
- Sprinkle with toasted sesame seeds at the end
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
An easy tofu recipe that is crispy, vegan, and gluten-free.
- 3 tablespoons soy sauce or tamari
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons pure maple syrup
- 1-2 teaspoons sriracha
- 1 teaspoon garlic powder
- 14 ounces extra firm tofu pressed and cut into cubes
- 5-6 tablespoons cornstarch
- 1 tablespoon coconut oil
- In a shallow bowl, whisk together soy sauce, lemon juice, maple syrup, sriracha, and garlic powder. Add the tofu and toss gently to coat, arranging the tofu in a single layer in the bowl. Let marinate 15-20 minutes, flipping the tofu once.
- Transfer the tofu to a zip top freezer bag, discarding any leftover marinade. Add cornstarch to the bag one tablespoon at a time, zipping it up and shaking around to coat the tofu entirely. You have enough when there’s a thin white layer of cornstarch covering the tofu.
- Heat coconut oil in a large cast iron skillet over medium heat. Once hot, add the tofu and cook 2-3 minutes per side until golden and crispy.