Sliders with Crispy Tofu

Understanding Tofu's Texture

Tofu comes in various textures, but for these sliders, extra-firm tofu is crucial. Its dense nature allows it to maintain structure during frying and provides the satisfying bite you want in a slider. If you only have firm or medium tofu, you can still use it, but ensure you press it longer to eliminate more moisture, which might affect the crispiness during frying.

When it comes to pressing tofu, I recommend using a tofu press for best results, but if you don’t have one, a simple weight like a heavy skillet or a few books on top of a cutting board will work. Aim for at least 15 to 20 minutes of pressing. The less water the tofu has, the better it absorbs the marinade and the crispier it will become afterward.

Perfecting the Frying Technique

Frying tofu can be tricky; the oil needs to be hot enough to create a crispy crust without burning. Heat oil in a wide skillet over medium-high heat and test the temperature by dropping in a small piece of tofu. If it bubbles vigorously, you’re ready to fry. You want to aim for about 350°F (175°C) for optimal crispy results. Too low, and the tofu will absorb oil; too high, and it may burn before the inside cooks through.

When frying, do it in batches; overcrowding the pan lowers the oil temperature and yields less crispy results. Cook each batch for about 3–4 minutes per side, or until golden brown. Drain the fried tofu on paper towels to absorb excess oil, ensuring they remain crispy when assembled into the sliders.

Variations and Serving Suggestions

Feel free to customize the toppings for your sliders. For a spicy kick, you can add sliced jalapeños or a drizzle of sriracha mayo. If you prefer a tangy flavor, consider adding pickles or a slice of avocado. Switching up the sauces not only enhances flavor but also provides additional moisture, which can enhance the overall texture of the slider.

These sliders can also be served alongside a variety of sides. Consider pairing them with baked sweet potato fries for a complementary sweetness. For a lighter meal, a simple side salad with a vinaigrette can balance out the richness of the crispy tofu and creamy mayo. Additionally, if you have leftovers, they can be stored in an airtight container in the fridge for 3–4 days and reheated in a toaster oven for that delightful crunch.

Ingredient Substitutions

If you are looking to exclude soy, coconut aminos can be a great alternative to soy sauce for marinating the tofu. It offers a similar umami flavor with a slightly sweeter profile, which can beautifully complement the spices used in this recipe. Additionally, for gluten-free options, ensure the buns and sauces are marked gluten-free.

In place of cornstarch, you can use arrowroot powder or tapioca flour as a gluten-free alternative that will still create that beloved crispy texture. Just note that arrowroot may yield a slightly different crunch, but it will still hold up well while frying.

Storing and Reheating

To store leftover fried tofu, allow it to cool completely before placing it in an airtight container. For the best texture, keep the components separate; the tofu can maintain its crispiness better this way. The tofu will stay good in the fridge for 3-4 days, but for optimal flavor, use within 2 days.

When reheating, avoid the microwave, as it can make the tofu soggy. Instead, set your oven to 375°F (190°C) and bake the tofu on a baking sheet for about 10-12 minutes, flipping halfway through. This will help restore some of the crispiness lost during storage, making it just as delicious as when freshly made.