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Never-Fail Crispy Tofu

Learn how to trust your instincts in the kitchen with this easy and delicious Never-Fail Crispy Tofu recipe. Perfect to put on salad, bowls, soup, etc.

Course Not So Normal
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Brewing Happiness


  • 1/2-1 block super firm tofu
  • 1 drizzle cooking oil (I use olive oil, you could also avocado or grapeseed oil)
  • 2 splashes liquid aminos (sub soy sauce)
  • 1 generous sprinkle Bob's Red Mill nutritional yeast
  • 1 dash sriracha or garlic chili sauce (optional)


  1. Take your tofu out of the packet, drain it, and cut it into 1" squares (or whatever shape you prefer). 

  2. Lay your tofu flat onto paper towels or a clean kitchen towel, fold the towel over and press your tofu. You want to drain the tofu of it's water content (this will help it get crispy.) 

  3. Heat a skillet over medium heat. Drizzle your cooking oil into the pan, use just enough to coat the pan. Add your pressed tofu. Toss your tofu often for about 5 minutes, or until it is golden brown and crispy on every side. 

  4. If there is a lot of residual oil left in the pan, take the tofu out of the pan and wipe it down before moving on to the next step. When the pan has little to no oil left, reduce the heat on your skillet to medium-low. Add in 1 splash of liquid aminos. Toss with your tofu for 1 min, just until coated. 

  5. Add in 1 generous sprinkle of Bob's Red Mill nutritional yeast, followed by a splash of liquid aminos. Toss until a coating forms on the tofu. 

  6. If you want to make your tofu spicy, add in a dash of sriracha or garlic chili sauce. Toss until it coats the tofu. 

  7. Take the tofu off the heat and serve it with whatever bowl, salad, soup, sandwich, etc. you want. 

  8. EAT UP.