|30 min||15 min||45 min||2|
|1 block (12oz)||Tofu, regular, extra firm (preferably organic, sprouted)|
|1 tsp||Salt and pepper|
|1 tsp||Garlic powder|
|1 tsp||Onion powder|
|4 tbsp||Potato starch|
|2 tbsp||Grape seed oil|
1. Press tofu on a plate lined with paper towel. Add a heavy object such as a large can (as pictured below) and let it sit for 20-30 minutes allowing it to drain excess liquid.
2. Remove the weight and drain off the excess liquid. Pat the tofu dry. Slice the tofu into 1-inch thick cubes, thick rectangles, or sticks, depending on your preference.
3. Transfer the tofu to a shallow dish and season all sides well with 1/2 tsp each salt, pepper, garlic powder, and onion powder (or any other seasonings you like).
4. 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).
5. Toss tofu in potato starch mixture, until well coated on all sides.
6. 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.
7. 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).
8. 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.
9. 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.
10. 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).
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.
Tofu has been linked to a lower risk of heart disease and is a great plant-based protein alternative. It also contains minerals such as calcium and magnesium that are essential for bone health.
Consult with your healthcare practitioner if you've had estrogen-sensitive breast cancer or a thyroid disorder as tofu may be counter-indicated.