Tofu? More like Stick-To...Help?

I did my research: read all the posts on cooking tofu, but still can't find answer to why I don't get nice browning. All I get is a mess in the bottom of my pan or dry rather than crispy in the oven. I use spare amounts of olive oil when frying, 375 degrees in oven with turning.  More oil? more heat? Less draining water from tofu block? It's hard to eat when it looks a tad gross. And cleaning the pan is a pain! Thanks for any help

Do you have a toaster oven?  I've had nice results by broiling in one.  You do have to watch it carefully, though, so it doesn't burn.  You could also use a regular oven.

I don't press or anything when I do that, I just drain & slice.  It does take a few minutes to crisp up to a nice texture.

If I'm pan-frying it, I make sure to coat all sides of the tofu with a thin layer of olive or peanut oil & that works for me. If you want golden brown, try tossing the tofu in cornstarch first, then fry it in oil on a hot pan.

If I bake my tofu, I take a cookie sheet, cover it with tin foil, then lay the tofu slices on a metal rack on the cookie sheet. You could even spray the rack & tofu with oil too.

Edit to add: just in case you don't have one, invest in a good non-stick pan!

A non-stick pan is a must.  I've found different kinds of tofu work better than others for not sticking or crumbling up on you.  With a non-stick pan only a minimum of oil needs to be used to get a nice, golden brown.

Also, always always always get extra-firm when wanting to pan-fry.

Thanks so much for the advice. 

Hmmm, I guess I need a new pan! I'll report back on the results.

The 'mess in the bottom of the pan' statement makes me wondering if you're buying firm or extra-firm tofu?  That's the kind to use for stir-frying.  Soft and silken tofu is best for processing for desserts and smoothies and dips. 

I used to not understand why my tofu wouldn't get brown when I cooked it! But I learned that it is soo important to get the excess water out of it. I always buy the extra firm cubed tofu. I take it out of the package and wrap it in paper towels and put it on a plate with another plate on top of it for no less than 15 minutes. I have found that this makes it taste so much better and it is easier to cook.

all these suggestions are good.

oil helps it not stick, but since a lot of people here don't want to use too much oil, this has really worked for me: olive oil cooking spray.  (you can buy these non-aerosol olive oil pump spray cans at crate & barrel--just fill 'em up w/ your evoo and go to it!  they are so awesome.)

i just spray my nonstick pan, turn the frying pan to medium high, use extra firm cubed tofu, and use a light coating of the spray oo.  try not to turn your cubes too much; let each side get golden before stirring.

<3

In my experience, the amount of oil is not as important as the temperature of it.

Properly heating the pan prior to oiling, as well as heating the oil prior to frying, is vital to non-stick cooking. I don't use special pans (because they release certain toxins which can kill birds and other small pets).

Browning tofu is also easier when you lightly flour it. It sticks well if you just dump the excess water and use it as is. No drying, no dipping in egg. I recommend Trader Joe's Extra Firm Organic tofu. Other brands, and TJ's inorganic brand particularly, are mush and will not crisp, no matter what.

The Pan Fry Experiment! (I used to be a lab  rat)

The Pans: 2 new pans, one non-stick, the other not; both washed and used a couple times.

The Tofu: Nature's Promise Organic Extra-firm; pressed out water for 25 minutes

The Prep: All tofu pieces dredged in olive oil a few minutes prior to cooking, half of the pieces lightly dredged in flour. No other seasoning or marinade used - gotta reduce those experimental variables ;). Pans and oil pre-heated and used same burner setting for both.

• Non-stick pan got a little pool of oil for the floured pieces, non-floured pieces in oilfree section of the pan.
• Aluminum pan got shallow pool of oil for floured and non-floured pieces.

The Results: Duh, new pans really make a difference. Only teeny, tiny, bitty  sticking in aluminum pan with non-floured pieces. But what I didn't expect was a taste difference: non-stick pan oiled-only tasted very slightly bitter, floured ones were less bitter but noticed the flour texture. Taste was much 'cleaner' from the aluminum pan for both floured and non-floured tofu. Maybe the non-stick pan was hotter (oil breakdown could account for bitter flavor)

The Conclusion: Treat my fry pans better! 

Off to the oven for the next experiment! Now should it be at 350 or 400....

Thanks to all who responded. I really appreciate the help!!!!

So where are the results for the oven experiment?