Make the BEST fried tofu in 20 minutes (after pressing). It's SUPER crispy outside, chewy in the middle, flavorful, & made with just 5 simple ingredients as the ultimate versatile plant-based protein!
Press the tofu. Wrap it in a lint-free kitchen towel or 2-3 layers of paper towels. Place a heavy object, like a cast iron pan or chopping board weighed down with cans/books over the top. Leave it to drain for 20-30 minutes.
Slice the tofu into even 1-inch cubes. If you want to extract any remaining moisture from the tofu cubes, place them over a towel and press them for another 5 minutes or so.
While the tofu is being pressed, combine all the seasonings and the cornstarch in a bowl and mix thoroughly.
When ready, toss the tofu into the starch mixture, ensuring it's coated on every side. Tap away any excess.
Preheat a large skillet over medium-high heat with about 1/4 inch of oil until it shimmers.
Once hot, carefully add the coated tofu in a single layer and pan-fry the tofu for 2-3 minutes per side until well browned and crispy.Leave the tofu untouched while it cooks, apart from flipping it, so it sears properly.
When ready, use a slotted spoon to carefully remove it from the oil and transfer it to paper towels to absorb any excess oil, then serve and enjoy!
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Notes
Use a non-stick pan: Otherwise, it can stick and fall apart while cooking. Make sure the pan is well pre-heated, too.Avoid overcrowding the pan: Otherwise, the tofu will steam, not fry. Work in batches, if needed.Don’t move it often: Give the tofu a chance to sear and become crispy on all sides rather than moving it around the pan too much.Drain the oil: This is the perfect last step for the BEST crispy tofu cubes.Check the blog post for serving suggestions and storage information!