🥘 Ingredients
- extra-firm tofu 1
- kosher salt 1 tsp
- Freshly
- cornstarch 3 tbsp
- neutral-flavored oil 3 tbsp
📝
You can reduce the amount of oil to 2 tbsp. 3 tbsp of oil gives you super crispy tofu, but it’s still delicious with just 2 tbsp. For flavor variations, see the Variations section in the blog post. Storage: For the best texture possible, eat on day 1. However, leftovers are still tasty for 3 to 4 days. Store in an airtight container in the fridge.
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1Gather: extra-firm tofu , kosher salt , Freshly cracked black pepper, cornstarch , neutral-flavored oil .
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2Drain the tofu. Slice the tofu vertically into 4 slabs. Press the tofu for 10-15 minutes .
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3Slice each slab in half, lengthwise, so you have 8 slab. From there, cut the tofu into ½-inch (1.3 cm) cubes.
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4Add the tofu cubes to a large bowl. Sprinkle the tofu with 1 tsp kosher salt, several cracks of pepper, and add the cornstarch. Toss gently with your hands (or a silicone spatula) to avoid breaking tofu.
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5Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is shimmering, carefully add the tofu. Push the tofu around in the oil to evenly coat in one layer. Fry until golden brown on the bottom, 6 to 7 minutes. Take a minute or two to carefully flip each piece with a thin spatula (an angled silicone spatula is very helpful!). Cook on the second side until golden brown on the bottom, about 5 minutes. NOTE: Some pieces may stick together due to the starch, but they are easy to pull apart (and it makes flipping the tofu a bit easier).
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6Transfer tofu to a paper towel-lined surface to blot away excess oil. Push the tofu pieces together and sprinkle with a pinch of salt.