How to Make Crispy Tofu

Ingredients

• 14 oz Firm Tofu (extra‑firm preferred, drained and sliced lengthwise)
• 1/4 cup Cornstarch (for coating, can sift to avoid lumps)
• 2 Tbsp Vegetable Oil (high smoke‑point oil for frying (canola, grapeseed, or peanut oil))
• 1/4 tsp Salt (optional, to season after frying)

Instructions

1. Slice the tofu

   Place the tofu block on a cutting board and cut it in half lengthwise, creating two long slabs.

   Time: PT2M

2. Press out excess moisture

   Lay each tofu slab between two layers of paper towels, then place a plate on top and add a heavy object (such as a canned good) to press. Let sit for about 10‑12 minutes.

   Time: PT12M

3. Coat with cornstarch

   Transfer the pressed tofu slabs to a mixing bowl, sprinkle the cornstarch over them, and gently toss until all surfaces are lightly coated. Shake off excess starch.

   Time: PT3M

4. Heat the oil

   Add the vegetable oil to a skillet and heat over medium‑high heat until it shimmers and reaches about 350°F.

   Time: PT2M

   Temperature: 350°F

5. Fry the tofu

   Place the coated tofu pieces in the hot oil in a single layer. Fry for 2‑3 minutes per side, or until golden brown and crisp. Use tongs to turn them gently.

   Time: PT5M

   Temperature: 350°F

6. Drain and season

   Remove the tofu with a slotted spoon and place on a paper‑towel‑lined plate to drain. Sprinkle lightly with salt while still hot, if desired.

   Time: PT2M

7. Serve

   Serve the crispy tofu bites over a veggie bowl, stir‑fry, or as a snack with dipping sauce.

   Time: PT1M

Nutrition Facts

Calories

100

Protein

8g

Carbohydrates

4g

Fat

5g

Fiber

1g