Ingredients
The following ingredients have 3 Servings
- 14.5 ounce extra-firm tofu
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder, optional
- 2-3 tablespoons olive oil
Instruction
- Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for 30 minutes to an hour. Alternatively, use a tofu press (link). You can press tofu ahead of time in batches, then store in the refrigerator, in a covered container, for up to 1 week.
- Cut the pressed tofu into 1 inch cubes and add to a large bowl. Drizzle the soy sauce on top and stir gently with a silicone spatula or small spoon. Be careful not to rip the tofu.
- Now sprinkle on the cornstarch and optional garlic powder. Gently stir to coat the tofu. This is what makes the tofu super crispy and delicious!
- Heat a large non-stick pan over medium-high heat. Add the olive oil so it coats the pan.
- Once the oil is hot, add the tofu in a single layer (you might need to do this in batches, depending on how big your pan is). Let the tofu brown on all sides, it should be a nice golden color all over. I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don't touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping.
- If working in batches, transfer fried tofu to a plate, and continue frying until all the tofu is cooked.
- Serve immediately. To store leftovers - Keep in the refrigerator in a covered container for up to 4 days. Reheat in the air fryer, oven or stovetop to crisp it back up. You can simply microwave it, but it won't be crispy anymore.
