This crispy tofu recipe finally taught me what I'd been doing wrong for 10 years

I've been vegan for over a decade, and I've made some truly sad tofu. Rubbery cubes that tasted like disappointment. Mushy slabs that fell apart in the pan. The kind of stuff that makes your non-vegan friends feel vindicated in their life choices.

Then I finally figured out what I was doing wrong. And honestly, it's almost embarrassing how simple the fix was.

Ingredients

• 1 block (14-16 oz) extra-firm tofu
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil (avocado or grapeseed)
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

1. Press your tofu properly. Wrap the block in a clean kitchen towel and set something heavy on top. Wait 20 minutes minimum. I used to skip this or do it for like five minutes. That's the whole problem right there.

2. Cut into cubes. About 3/4 inch works best. Too small and they dry out, too big and the centers stay soft.

3. Toss with cornstarch and seasonings. Put the cubes in a bowl with cornstarch, salt, garlic powder, and pepper. Shake it around until every piece is coated. The cornstarch creates that crispy shell we're after.

4. Add oil and toss again. Drizzle the oil over the coated cubes and mix. This helps the cornstarch stick and promotes browning. I used to add oil to the pan first, but coating the tofu directly works way better.

5. Arrange in a single layer. Use a large skillet or baking sheet. Don't crowd them. Seriously, give them space. Overcrowding creates steam, and steam is the enemy of crispy.

6. Cook without touching. If pan-frying, medium-high heat for 4-5 minutes per side. If baking, 425°F for 25-30 minutes, flipping halfway. The hardest part is resisting the urge to flip early. Let them develop that golden crust.

Tips and variations

The pressing step is non-negotiable. I know those tofu presses look gimmicky, but they actually work if you cook tofu regularly.

You can swap cornstarch for arrowroot powder in a pinch. Potato starch works too. Regular flour doesn't create the same crispiness though.

This is your blank canvas. Toss the finished cubes in buffalo sauce, teriyaki, or just eat them plain with rice. I've been adding them to grain bowls, tacos, and honestly just snacking on them straight from the pan.

The technique matters more than the seasonings. Once you nail the press-coat-space-don't touch method, you can flavor these however you want.