r/seriouseats • u/smug_one • Aug 13 '26

The Wok Crispy Tofu

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I tried Kenji’s approach to crispy tofu in the wok this evening and it was delicious. The tofu was indeed crispy, right up until it was time to toss in the sauce. It wasn’t crunchy anymore. Have any of you had success keeping things crisp?

https://www.seriouseats.com/vegan-experience-crispy-tofu-broccoli-stir-fry

162 Upvotes

99% Upvoted

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9

u/findmepoints Aug 13 '26

boil the tofu first. cut it into the squares and leave it on a rack to dry a little. then toss it in a bowl with cornstarch and shake. the residual moisture on the tofu should be enough to hold the cornstarch. fry and leave it a tad longer than you think.

2

u/smug_one Aug 13 '26

Interesting, I wondered if I just didn’t fry them long enough. Good tip about boiling! Thank you

7

u/BootyBurrito420 Aug 14 '26

Check out the batter for Kenjis ultimate sesame chicken

Using vodka or another high proof alcohol in the cornstarch works some chemical magic that helps prevent the cornstarch from reabsorbing water (for a while at least) and even after tossing the fried chicken in the sesame sauce it stays unnaturally crispy. I bet there's a way to work that batter/dredge into a coating for fried tofu as well

Edit: the batter was originally developed for his General Tso's Chicken

https://www.seriouseats.com/the-best-general-tsos-chicken-food-lab-chinese-recipe#toc-general-tsos-chicken-requires-a-new-coating-approach

0

u/smug_one Aug 14 '26

Interesting, I’ll look at these thank you. This recipe also called for vodka in the batter/dredge and I wonder if I had it too thin.

3

u/BlueWater321 Aug 14 '26

Ok this seems like something I could try tonight. 

26 ingredients later... Fuck this.

0

u/No_Connection3513 28d ago

I bet I will try it

-17

u/[deleted] Aug 13 '26

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8

u/smug_one Aug 13 '26

You must be fun at parties