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Pressing and crisping tofu

Beginner Vegetables, grains and beans

Pressing and crisping tofu is squeezing water out of firm tofu, then pan-frying or baking it until the outside is golden and crisp.

By Cory, founder of Pantry to Pan · Published October 20, 2026 · Updated October 28, 2026

Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.

How do you do it?

1. 

   1Wrap a block of firm or extra-firm tofu in a towel and set something heavy on it for 15-30 minutes.

2. 

   2Cut into 3/4- to 1-inch cubes and toss with a little salt and 1-2 tablespoons cornstarch.

3. 

   3Fry in a thin layer of oil over medium-high heat, turning only when each side is golden, 2-3 minutes per side.

4. 

   4Or bake on an oiled sheet at 400°F for 25-30 minutes, flipping halfway; sauce it at the end.

Why does it work?

Tofu is soy protein curd holding a lot of water. Pressing removes some, so the surface can dry out and brown instead of steaming, and there's room to absorb sauce. Cornstarch dries the surface and forms a thin crisp shell. Freezing and thawing tofu first makes ice crystals that open up spongy pores, giving a chewier texture that soaks up marinade.

What are the common mistakes?

• Using silken tofu — it crumbles and never gets crisp.
• Flipping too soon — the crust tears and sticks to the pan.
• Saucing before frying — a wet surface won't crisp.

Still stuck? Watch someone do it on YouTube.

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