Tofu is a blank canvas for whatever flavors and textures you want to achieve, and Elle is here to teach you how to fry it perfectly.
Watch more Kitchen Smarts here:
Click here to read our Firm Tofu Taste Test:
Buy our winning nonstick skillet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
34 Comments
Leave a Reply
You must be logged in to post a comment.
I love frying up tofu and cooking it in stews 😁👍🇺🇲
I'm still scared to try and even taste tofu
No seasoning?
Fabulous tips!♡ thank you so much!♡♡
This is still hands down best for tofu…I think the texture of the prepared tofu in this manner makes it more versatile!❤️
This method mentions that this retains a moist interior in the tofu (and please bear with me, because I have never even tried tofu before). But will this make it seem/feel like a meat replacement? I thought that was the purpose of using tofu in the first place (obviously, I could be wrong here!). It actually LOOKS good to me, so I'm definitely going to try it this way because I've heard people say that they love tofu, but I think I'm going to need to add a sauce or something after frying (maybe a sweet and sour sauce?). I would love to get responses here. I'm trying to go completely vegan (currently almost completely vegetarian).
More Elle videos please!!!!
This is a great way to make Tofu..I gave it one more chance and I love this now!!! Thank you so much….I want to eat less red meat…EVEN my granddaughter loves this…I fried with seasoning and she says as good as French fries!!! Crisp outside soft on inside….Thank You!!!!!
Ooooh, this helps up my game a lot! Thanks!
After lightly padding the tofu to take off some of the excess moisture. I toss it with a little oil, and air fry it. Best results I've ever had. They are crispy and still soft and moist in the inside.
PLEASE do not put in links that require purchasing a subscription (such as the taste test above). Or at least add a warning. Thank you.
Come on ATK, I know you can afford kitchen towels instead of using paper towels
Elle is my favorite!! More Elle, please!
Elle, you’re awesome! Love the narration.
I would use Kuzu instead of cornstarch. It’s healthier and I’m thinking would do the trick…fingers crossed. (I’ll try it tomorrow).
I use kudzu in gravies now as a thickener.
How to make tofu you want eat? Step 1 go to the market. Step 2 buy some chicken. Step 3 cook and eat it.
If I wanted to marinate the tofu before frying at what point would I do that?
Thanks, Haven't ever tried tofu. May need to try this.
Chef Simone, you're awesome !
Tofu is LOADED with estrogen and probably should not be consumed by males. Soy-based products are chemically castrating males. Just thought you might like to know.
clear instructions and tasty looking 🙂
How to make tofu I'd eat? Make it out of meat.
I’ve never tried using tofu, but you make it sound sooo delicious!!! ❤️
Nice preparation, but I would deep-fry the tofu (preferably in canola oil). It's a fuss to turn every single cube in the pan to make them crispy (and perfect to soak up the sauce) The bites also keep more liquid and so fluffiness when deep-fried…
Good to know. I'll have to try it.
corn starch is honestly the biggest thing for me with tofu. instantly makes it crispy as fuck with barely any work. i don't even bother pressing my tofu anymore, just drain the excess water off, slice it into whatevers, put it in a kinda big mixing bowl, THEN put the corn starch on top (so it doesn't just all go to the bottom), throw them shits in a pan, toss a lot to make sure every surface is done, bada bing. oh also a good sauce goes a long way. tofu is so underrated
If you add some flavor to your brine it will embed in your Tofu and be locked in when you fry it.
I do this if I'm going to add it stir fry dish – chicken broth for use with my chicken strips, etc.
I love tofu!
Thanks Elle! I love fried tofu esp in Thai curries! But never knew how to get it like the restaurant! Will be trying…
Soak the wet tofu in water to make it dryer
¯_(ツ)_/¯
mmm i love tofu !!
How am I supposed to flip it when I don't know how long
Can you use flour instead of cornstarch?
If you’re soaking it in the brine to do things to the out side, why wouldn’t you cut it to it final cooking size? Once you cut it again part of the inside is not on the out side. Doesn’t make sense to me.