Ingredients
Scale
- 1 (16-ounce) block extra-firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons neutral oil
Instructions
- Press the tofu. Remove the tofu from its package and press it to remove as much excess water as possible. This step is key to helping the tofu become crispy.
- Cut into cubes. Once pressed, cut the tofu into evenly sized cubes (about 1-inch pieces) so they cook at the same rate.
- Coat with cornstarch. Place the tofu cubes in a large bowl or shallow dish. Using a fine-mesh sieve, sift the cornstarch evenly over the tofu. Gently toss or carefully turn the cubes until they’re lightly coated on all sides. Avoid stirring vigorously, as the tofu can break apart.
- Heat the oil. Add 1 tablespoon of oil to a large nonstick skillet over medium-high heat. Once hot, add half of the tofu cubes in a single layer, leaving space between each piece. Crowding the pan will cause the tofu to steam instead of brown.
- Brown the tofu. Cook for 2–3 minutes per side, gently turning each cube until all sides are golden brown and crispy. This takes a little patience, but it’s worth it for the best texture.
- Repeat with the remaining tofu. Transfer the cooked tofu to a plate, then add the remaining 1 tablespoon of oil to the skillet and repeat the process with the second batch.
- Use as a base for your favorite recipes. Enjoy the tofu immediately while it’s at its crispiest. Toss it with your favorite sauce and add it to stir-fries, grain bowls, curries, salads, or noodle dishes.
Notes
This tofu is best enjoyed fresh. While leftovers can be reheated, I’ve found the texture becomes tougher—even in the air fryer or toaster oven.
- Prep Time: 5
- Cook Time: 10
- Category: Dinner