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I was skeptical, but Martha Stewart’s crispy tofu recipe is my new favorite for a meatless, protein-packed lunch

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  • I’ve been looking for a high-protein, meatless recipe that I could use for quick, easy lunches.
  • I decided to try Martha Stewart’s crispy fried tofu recipe, and it’s become my new go-to.
  • The tofu is flavorful enough on its own, but I love adding it to grain-and-veggie bowls.

Traumatizing: that’s the word I’d use to describe my first experience with tofu.

The first time I tried cooking tofu at home, it was completely flavorless, and worse yet, the texture reminded me of a soggy marshmallow.

It was almost enough to make me swear off tofu completely, but I’ve been on the hunt for high-protein, plant-based recipes, so I thought I’d bravely give it another go with Martha Stewart’s crispy fried tofu.

Stewart says that her recipe is not only a cinch to make, but also yields super-crunchy tofu. After trying it myself, I agree.

Not only was this tofu delicious, but it filled me up for several hours.

Extra-firm tofu in particular, which this recipe calls for, contains about 14 grams of protein per 3-ounce serving, although this can depend on the brand and product you buy.

Here’s how I make it.

You only need a few ingredients.

The ingredient list was short and sweet, and I already had several in my pantry.

Rebecca Strong

Conveniently, I already had most of the required ingredients for this recipe in my pantry and fridge.

Aside from extra-firm tofu, the recipe calls for a neutral cooking oil (like safflower), salt, and cornstarch.

Stewart also recommends grabbing mayonnaise and Sriracha for a dipping sauce, as well as chopped scallions and lime wedges for serving.

First, drain the tofu to ensure crispy results.


The writer draining tofu on a baking sheet.

In my experience, taking some time to drain the tofu is worth it.

Rebecca Strong

Although draining liquid out of tofu may take a little extra time, trust me when I say it’s worth it — because excess moisture will prevent your tofu from crisping up.

Stewart recommends lining a baking sheet with multiple layers of paper towels, arranging the sliced tofu on top, and then layering more paper towels on top of the tofu before weighing it down with another baking sheet topped with some heavy cans.

Then, wait 30 minutes for the liquid to drain onto the paper towels.

Stewart suggests slicing the tofu lengthwise into long strips, but I prefer to cut mine into cubes — I find that smaller pieces yield crispier edges.

Don’t forget to dredge the tofu.


The writer dredging the tofu in a bowl.

Next, I coated the tofu in cornstarch.

Rebecca Strong

After draining the tofu, coating it in cornstarch is key: When I first tried a fried-tofu recipe, I didn’t follow this step, and it didn’t crisp up nearly as well.

Stewart suggests mixing any of your preferred spices into the cornstarch prior to dredging, so I added garlic powder, sea salt, and sesame seeds. Other options mentioned in the recipe include Cajun seasoning, onion powder, and ground cumin.

To coat it, pour the cornstarch and spices into a large bowl or container, then add the tofu. Once everything’s in the bowl, either toss it with your hands or pop on a lid and shake it all up until all the sides are coated.

Next, it’s time to fry.


The writer frying the crispy tofu on a stovetop.

I used organic canola oil to fry my tofu.

Rebecca Strong

Heat up your oil in a large, heavy-bottomed pan over medium.

Stewart’s favorite oil for this recipe is safflower, since it has a high smoke point and neutral flavor — but canola oil, sunflower oil, vegetable oil, and peanut oil also work. I used organic canola oil because it’s what I had on hand.

If the tofu is too crowded in the pan, it won’t get evenly crunchy on the outside — so, Stewart says it’s best to split the tofu into two batches.

Fry each batch until the exterior of the tofu has just turned golden brown, turning every minute or two to ensure all sides make contact with the oil.

This should take five minutes, according to Stewart, but it took me closer to seven — perhaps because I like mine extra crunchy.

Finally, transfer your tofu to a paper-towel-lined plate and season it.


The finished crispy tofu on a paper towel.

The tofu came out looking crunchy and delicious.

Rebecca Strong

Once the tofu is done cooking, transfer it to a plate lined with paper towels to soak up any excess oil.

This is when Stewart recommends seasoning the tofu with salt, but because I already added salt to the cornstarch coating, I skipped that step.

Stewart’s favorite dipping sauce for this tofu is a mixture of mayo and Sriracha. I’m not a huge mayo fan, so I used a spicy tahini for a similar but nuttier vibe.

I did, however, follow her tips to garnish with scallions for a pleasantly peppery bite.

Now, I love adding this tofu to grain-and-veggie bowls for easy, high-protein lunches.


The tofu in a bowl with scallions, Brussels sprouts, cauliflower, and rice.

This tofu is great on its own, or as the starring ingredient in a veggie bowl.

Rebecca Strong

Miraculously, this recipe completely transformed my feelings about tofu.

I was amazed by the satisfying, crunchy texture and the sheer amount of flavor it held when seasoned well and served with the right sauce.

Best of all, this tofu is super versatile. Since falling in love with this recipe, I’ve started adding it to grain bowls with veggies for a super-satiating lunch or dinner.

My favorite combo is quinoa or white rice with roasted or sauteed Brussels sprouts, cauliflower, and broccoli. Sometimes I’ll toss in some avocado for creamy texture and healthy fats, or take a cue from Stewart and add a squeeze of lime.

I also believe this tofu would be a tasty addition to a Caesar salad, lettuce wrap, or taco with black beans and avocado.




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The woman who says she’s the real-life version of Martha on ‘Baby Reindeer’ just sued Netflix for $170 million

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Fiona Harvey, the woman who says she’s the real version of the semi-fictionalized stalker on Netflix hit “Baby Reindeer,” is suing the streaming giant.

Harvey, a 58-year-old Scot, filed a lawsuit on Thursday in California, seeking more than $170 million and a jury trial. She’s suing over defamation and intentional affliction of emotional distress, among other points.

She did not sue creator and star Richard Gadd, who plays a fictional version of himself called Donny Dunn. “Baby Reindeer” is based on his experiences with being stalked by a woman earlier in his career, when he was trying to make it as a comedian.

In the complaint, Harvey’s lawyers said the show was a “brutal lie” that brought her unwanted attention, including death threats.

“Netflix and Gadd destroyed her reputation, her character and her life,” the attorneys wrote.

On- and off-screen, Netflix has repeatedly said “Baby Reindeer” is a true story.

“We intend to defend this matter vigorously and to stand by Richard Gadd’s right to tell his story,” a Netflix spokesperson told Business Insider.

The company has not yet filed a response to the lawsuit.

The real Martha Scott

As the show picked up viewers, armchair sleuths raced to find the “real” stalker, named Martha Scott in the show, and the man who Gadd said abused him.

In late April, Gadd asked fans not to speculate about who the real people were behind the show’s characters. He told GQ he disguised the stalker’s identity in the show.

“What’s been borrowed is an emotional truth, not a fact-by-fact profile of someone,” Gadd said.

In the lawsuit, Harvey said she was identified days after the show’s April debut. Her attorneys said people found a public 2014 tweet she sent to Gadd that used a phrase repeated in the show.

Harvey’s court filing outlined similarities between the stalker character and herself: a Scottish woman about 20 years older than Gadd living in London, with similar appearance and speaking patterns. Both the character and Harvey were accused of stalking a lawyer. It’s unclear if that reference is to an old colleague of Harvey’s, who told BI on Thursday that Harvey harassed her from 1997 to 2002.

But unlike the fictional Martha Scott, Harvey said she is not a convicted stalker, nor has she pled guilty to any crime. Her complaint said Netflix did not check any facts central to the show, including that the stalker sexually assaulted Gadd. She said she did not have any sexual encounters with the comedian.

In an interview with Piers Morgan in early May, Harvey said that while she may have emailed Gadd, it was nowhere near the 40,000 messages he said the stalker sent him. She denied harassing Gadd and said she knew him from when she was bartending in London.


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