Easy & Crispy Fried Tofu

Ingredients

• 400 g extra-firm tofu (Pressed and torn into bite-sized pieces by hand rather than cut.)
• 2 tbsp soy sauce (Toss with the torn tofu.)
• 0.25 cup cornstarch (Use enough to coat the tofu evenly.)
• 1 tsp smoked paprika (Estimated amount.)
• 1 tsp garlic powder (Estimated amount.)
• salt (A pinch, to taste; the soy sauce is already salty.)
• black pepper (A pinch, to taste.)
• 2 tbsp olive oil (For frying; add enough to coat the skillet.)

Steps

1. 1

   Press the tofu well to remove excess moisture. Break it apart with your hands into irregular, bite-sized pieces. Do not cut it; the rough torn edges will become especially crisp during frying.

2. 2

   Place the torn tofu in a bowl and toss it with the soy sauce until the pieces are lightly and evenly seasoned.

3. 3

   Add the cornstarch, smoked paprika, garlic powder, a pinch of salt, and a pinch of black pepper. Toss thoroughly until every tofu piece is coated in a thin, mostly dry seasoning layer. If the coating looks wet, add a little more cornstarch.

4. 4

   Heat the olive oil in a large skillet over medium to medium-high heat. The oil should shimmer but should not smoke.

5. 5

   Add the coated tofu to the hot skillet in a single layer, leaving space between pieces so they fry rather than steam.

6. 6

   Fry the tofu for about 10–12 minutes, turning the pieces regularly with tongs or a spatula. Continue until the rough edges are deeply golden, crunchy, and crisp all over.

7. 7

   Transfer the fried tofu to a plate lined with paper towels or a wire rack to drain briefly. Serve hot while the coating is at its crispiest.

Notes

The source does not provide exact quantities, so amounts for a typical two-serving batch are estimated. Pressing the tofu thoroughly and avoiding overcrowding the skillet are important for crispness.

Nutrition per serving

• main
• vegetarian
• vegan
• high-protein
• dairy-free
• crispy
• fried
• quick meal