Crispy tofu finally clicked after 12 tries, here's what I was doing wrong

I kept getting soggy tofu no matter what recipe I followed, so I started testing every variable last month. Turns out I was overcrowding the basket and never preheating, so the air couldn't circulate right and it steamed instead of crisping. Has anyone else figured out a trick that made their tofu texture suddenly work?

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dakota_rivera27d ago

Took me about 20 tries before I figured out my press game was the problem. I was using paper towels and calling it done, but the tofu was still basically a sponge. Once I started weighing it down with a cast iron pan for a solid 20 minutes, everything changed. I still burn the first batch of the day because I forget the preheat thing, every single time. My kitchen timer is basically a decoration at this point. At least the crispy ones make up for the sad soggy ones.