Crispy Tofu Without Frying | My Everyday Method That Actually Works

How to get crispy tofu without deep-frying — using my method that’s gone viral on Instagram.

In this video, I’ll show you exactly what to do after boiling tofu — using my go-to method for perfectly crispy tofu that's full of flavor and super easy to make. So easy, in fact, I eat it almost every day.

Full recipe in the comments!

🔥 Step-by-step method:
1️⃣ Cut or tear tofu into chunks (tearing = more surface area = more crisp)
2️⃣ Boil in salted water for 5 minutes to improve texture and flavor (watch my other video for the science behind it 💡)
3️⃣ Marinate briefly in soy sauce
4️⃣ Coat in starch and spray with oil
5️⃣ Air fry until golden and crispy
6️⃣ Serve as-is or toss in your favorite sauce

The result? Crispy on the outside, tender on the inside — no deep fryer, no mess, and no compromise on texture. This is the tofu trick I wish everyone knew sooner.

Whether you're making salt & pepper tofu, sticky glazed tofu, or tossing it into a noodle bowl or banh mì — this technique delivers every time.

📌 Save this method and try it out!
💬 Let me know in the comments: what’s your go-to tofu sauce?
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#tofu #tofurecipe #fromscratch #plantbasedrecipes #airfryer #foodscience #veganprotein #airfryerrecipes #wendythefoodscientist

Видео Crispy Tofu Without Frying | My Everyday Method That Actually Works канала Wendy the Food Scientist