If you hate tofu, this is the recipe to convert you. I have no time for soggy, waterlogged tofu. This crispy soy tofu recipe achieves the crispiest, stickiest, most flavourful tofu, that’ll make you a tofu lover within one bite. Serve with roasted aubergine and rice and you’ll love this dish!
Table of Contents
We achieve the crispy tofu by using a coating of cornflour during the soy marinade stage. When combined with a high heat and left to fry, it forms the crispiest exterior. The perfect statement to serve with the aubergine and rice.
The soy roasted aubergine is the perfect support act for the crispy tofu. When sliced into discs and roasted with honey and soy sauce, something magical happens. Aubergine served like this is possibly my favourite way to enjoy vegetables.
We need to use firm tofu for this recipe so that the tofu can withstand the frying without falling apart. So silken tofu is a big no no! See the Best Pan-Fried Crispy Tofu recipe, as it’s the basis of this recipe.
As I’ve mentioned, when aubergine is roasted with soy sauce and honey, magic happens. If you for some reason dislike aubergine though, you could swap with courgette and prepare into discs and follow the recipe as stated. If you love aubergines, here are some recipes for you to try : Aubergine Parmigiana Pasta Bake and Moroccan Inspired Veggie Aubergines
An amazing complex carb to serve alongside the crispy tofu and aubergine. With nutrients and healthiness aside, I’d still opt for brown rice in this recipe as I love the flavour combo, but if you would prefer to serve with white rice – go for it!
Soy Sauce and Honey
This umami packed ingredient is the backbone of flavour behind this dish and the honey offers a balance of sweetness against the salty soy sauce. It also helps the aubergine & tofu caramelise and crisp up.
The coating of cornflour is what provides the crispy layer around the tofu- don’t skip out on this ingredient!
3. Meanwhile add the brown rice to salted boiling water and cook according to the packet instructions, then drain the tofu and cut into cubes. Pat the tofu dry with a paper-towel to absorb all the excess moisture (Image 3).
4. Using the same mixing bowl, coat the tofu with 1 tbsp of soy sauce.Using a sieve, sprinkle the cornflour over the tofu, so the flour is evenly distributed and then toss to evenly to coat each piece (Image 4).
5. Add the rapeseed oil to a non-stick frying pan on a high heat. Wait until the oil is hot and then add the tofu into the pan. Evenly distribute the tofu across the pan, so none of the pieces are touching, otherwise they’ll stick together. Leave to fry for around 3 minutes, and slowly fry until golden brown and crispy on one side. Then add the remaining soy sauce (2 tbsp) and honey (1 tbsp) into the pan and keep frying and rotating the pieces of tofu, until at least two sides of the tofu are super crispy and deep golden brown (Image 5).
6. Divide the rice, aubergine and tofu in 4 meal prep containers and store the coriander and lime wedges separately (Image 6).
Try these other tasty recipes; Peanut Noodles, Creamy Mushroom, Leek and Aubergine Vegetable Pie and Spicy Tomato Rice topped with Halloumi and Coriander
Add a portion of brown rice, aubergine and tofu to each meal prep container. Ensure that as soon as the rice is cool, you pop your sealed meal prep containers in the fridge/freezer. If you leave the rice out at room temperature for too long, this is where reheating rice has it’s dangers with food poisoning. But it’s perfectly safe as long as you pop in the fridge as soon as you’re able to.
When it’s time to eat, heat in the microwave for 2-3 minutes and serve with a sprinkle of fresh coriander. The tofu reheats slightly less crispy in the microwave but it’s still got an amazing texture. If you want to sustain the same crispiness, heat the tofu separately in a non-stick frying pan on a high heat.
It’s to do with everything that happens before hitting the pan. We pat all the excess liquid off of the tofu before coating it with cornflour. Without patting it dry, the heat of the pan would have to work to evaporate all of the liquid before browning the tofu, which would minimise any crispiness. The cornflour binds to the cornflour to form a layer that crisps up when heated and fried in oil.
We need time to allow the tofu to crisp up and brown. If you’re continuously stirring then the tofu hasn’t had enough contact time with the pan to crisp up.
For ease, I use the microwave but if you really want to maintain the crispiness, you can heat the tofu in a non-stick frying pan on a high heat.
If you tried this Crispy Soy Tofu, Aubergine & Rice recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x