Crispy Tofu 'Paneer' (2024)

FAQs

What is the difference between tofu and tofu paneer? ›

Even though they may look similar, paneer and tofu are different foods. Paneer is a cheese, while tofu is made from soy. However, they're both vegetarian sources of protein and calcium that have mild tastes and fairly soft textures. For these reasons, they may be used interchangeably in some recipes.

Tofu is the perfect substitute for paneer. Extra-firm Tofu, with its mild flavor and soft and slightly crumbly texture, fits beautifully in Indian curries. When adding it to curries, Tofu is lightly pan-fried with salt and garam masala until the edges take on a light golden hue.

The key to crispy tofu is to heat the oil in your pan before adding tofu cubes. Coating the pan-fried tofu in corn flour helps create a crispy coating as the cubed tofu cooks in the oil. Another key to getting uber-crispy tofu is removing excess liquid/moisture from it before you cook tofu.

Crispy Tofu Method: Dredged in Cornstarch and Pan-Fried

You simply cut the tofu into sort of flat squares by cutting the block in half lengthwise, then cutting those halves crosswise into 1/2-inch-thick pieces. After quickly dredging the pieces in cornstarch, you pan-fry them in a little oil.

Tofu takes the upper hand in the tofu vs paneer comparison as a beneficial source of plant compounds (e.g. isoflavones), which cannot be provided with paneer. In addition, it is a healthier option for two main reasons: Health benefits: The isoflavones-rich protein is considered to help prevent certain diseases.

In terms of what tastes better, tofu absorbs flavour better than paneer does. While they're both known to take in the flavours of the food, sauces, and seasonings they're cooked in, tofu does it better, making for a tastier protein option.

Tofu is a cholesterol-free, low-calorie, high-protein food that's also rich in bone-boosting calcium and manganese. Tofu may help you to lose weight by keeping you fuller for longer on fewer calories than meat. It may reduce the risk of heart disease, especially when swapped for saturated fat-heavy animal proteins.

By looking at paneer cheese, you may think it would taste a lot like fetta, salty and tangy. In fact, paneer has no salt content. Paneer is milky, fresh, and very mild in taste. Paneer is firm in texture and is closer in taste to cottage cheese and Italian ricotta and is easily adapted to any recipe.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Is crispy tofu unhealthy? ›

Despite the nutritional benefits of tofu, fried tofu is not a healthy food choice. The problem lies in the frying cooking method. Although tofu is naturally low in calories and fat, frying adds tons of fat grams to the tofu and drastically increases the dish's calorie count.

It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It's simply the best.

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

Healthier - For starters, broiling tofu is a healthier method of cooking than frying, and it requires less oil to create crispier cubes. Easy - It's also really easy to make.

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese. Firm tofu, the most common, has the same consistency as feta, while the texture of super-firm can be compared to that of meat.

It's also a good source of nutrients like calcium, iron, magnesium, phosphorus, and manganese ( 2 ). You can add raw tofu to things like smoothies, purées, and blended sauces, or use it as a base in homemade ice cream. Eating tofu raw also minimizes any added oils or fats that may be used during common cooking methods.

In general, I find that firm and extra-firm tofu are the most useful because they're versatile. They hit the tofu texture sweet spot—soft enough to absorb flavor but hardy enough to be cooked without risk of falling apart. Do note that some firm tofu, like House Foods', skews soft, more like medium-firm.