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For the crispiest, crunchiest tofu, freeze it first. Tofu is mostly made up of water. When that water turns to ice, then melts and runs out, it leaves behind a more compact, spongy tofu, which is especially great at becoming cacophonously crisp in the oven without a lick of breading. This method — just oil and salt and a hot sheet pan — also concentrates and accentuates the comforting taste of soybeans: gently sweet with a quiet savoriness, and, at the caramelized edges, a little nutty like popcorn. With just a generous sprinkle of salt, the tofu’s true flavor shines. But you could serve the tofu on a large platter with your favorite dipping sauce, or stuff it into a sandwich with iceberg lettuce and mayonnaise.
By Eric Kim
Published March 11, 2024

Total Time 2¼ hours
Prep Time 1½ hours
Cook Time 45 minutes

Featured in: An Old Trick to the Crispiest Tofu
  • Yield:4 servings
  • 2 (14- to 16-ounce) blocks firm or extrafirm tofu
  • ¼ cup canola or vegetable oil
  • Coarse kosher salt or flaky sea salt
  • Your favorite dipping sauce (optional)
Note: Ingredients may have been altered from the original.
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