Water is your enemy.

If you want to roast, bake, or fry something, and you want it to be crispy, you need the surface of the food to be dry. Why? Because wet things produce steam when heated. Steam turns the item soft and porous allowing more absorption, becomes then becomes softer. So after washing your vegetables, or tofu, or meat, don’t skip the step of patting them dry first. This is true if you are using a batter as well. Even though the batter is wet, most combinations of batter ingredients are designed to prevent the steam problem.