The secret to crisp tofu | Kitchen aide

Give it a squish to remove the moisture, then hard-fry in a robust coating – these are among the solutions our expert culinary panel suggests to achieving addictively crisp tofu

I want to like tofu, but I don’t because of its rubbery texture. How do I make it nice and crisp?
Anne, by email
“Moisture is the enemy of crisp tofu,” says Emma Chung, author of Easy Chinese Food Anyone Can Make, so the quest for cubes of bean curd that are crisp on the outside and soft on the inside starts by getting rid of as much excess water as possible (and choosing a tofu labelled “firm” or “extra-firm” in the first place). “I usually do this by wrapping the tofu in tea towels, placing it between two large plates and putting a heavy pot or pan on top,” Chung says. After 10 minutes, you “should have a nice and firm tofu that will have a lovely texture, and it will be a lot easier to crisp up”.

Guardian columnist Ravinder Bhogal, meanwhile, pops her tofu on a wire rack set over a tray and covers it with kitchen paper or a clean cloth: “Put a weight on top and leave it for a couple of hours, and ideally overnight – that will squeeze out the excess moisture.” She then pats the tofu dry and coats it in corn, rice or potato flour before frying (or putting in an air fryer) for an “off-the-Richter crunch”. Chung is simpatico, coating her tofu pieces in a thin layer of cornflour to create a crust that “turns extra crisp when fried or baked”. Simply put the cubed tofu in a bowl, cover “generously” with cornflour and give everything a good toss. “If you’re using slices of tofu, dip them in a shallow plate of cornflour to make sure they’re evenly coated.”

Got a culinary dilemma? Email feast@theguardian.com