A basic tofu recipe that can be added to salads, soups and mains as a veggie-based protein boost.
Ingredients
1 block (12oz)
Tofu, regular, extra firm
1 tsp
Salt and pepper
1 tsp
Garlic powder
1 tsp
Onion powder
4 tbsp
Potato starch
2 tbsp
Grape seed oil
Instructions
Press tofu on a plate lined with a paper towel. Add a heavy object such as a large can and let it sit for 20-30 minutes allowing it to drain excess liquid.
Remove the weight and drain off the excess liquid. Pat the tofu dry. Slice the tofu into 1-inch thick cubes, rectangles, or sticks, depending on your preference.
Transfer the tofu to a shallow dish and season all sides well with 1/2 each salt, pepper, garlic powder, and onion powder (or any other seasonings you like).
In another shallow dish, add the potato starch and season with 1/2 each salt, pepper, garlic powder, and onion powder (or any other seasonings you like).
Toss tofu in potato starch mixture, until well coated on all sides.
Set a large skillet over medium-high heat and add 1 tbsp oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan. It should not smoke. If you see a wisp of smoke, lower the heat slightly and immediately proceed with adding the tofu.
Add all of the tofu in a single layer. The tofu should sizzle upon contact (if not, wait a few minutes to let the pan heat up more before continuing).
At first, the tofu will stick to the pan (unless you're using a nonstick skillet). Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown.
As you flip tofu onto the other sides, add the remaining 1 tbsp of oil and continue frying until all sides are browned and crispy.
Transfer the browned tofu to a cooling rack (it will remain crispy for a few hours, but will become chewy and lose its crispness if refrigerated).
Notes:
Quick Tips:
For extra flavour, toss the sliced tofu in a mixture of soy sauce, rice wine vinegar, and sesame oil and let stand for a few minutes before coating with cornstarch and frying.
