Perfect Crispy Tofu
Try this easy technique for perfectly crisp tofu, every time.
Equipment
Ingredients
- 8 ounce block or slab of extra firm or super firm tofu
- vegetable or peanut oil
- 3 tablespoons cornstarch
- 1 teaspoon Sazonador Total seasoning (or similar)
- 1 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon tajin seasoning (optional)
Instructions
- Press the liquids from the tofu as best you can. It doesn't need to be completely dry, but the drier the tofu, the crispier the exterior.
- In a medium bowl, mix together the cornstarch and seasonings.
- Place a large skillet over medium to medium-high heat and pour in enough vegetable oil to coat the bottom of the skillet with a little bit of depth.
- While the oil heats, tear the tofu into scraggly bite-sized bits and add them to the cornstarch. Toss well to coat. If you need to, add more cornstarch to ensure all the pieces have a coating on them.
- When the surface of the oil is shimmering, add the coated tofu pieces to the pan in a single layer. Use your fingers or a slotted spoon, to allow the extra seasoning to sift out. Let cook undisturbed for 3 minutes.
- Flip the tofu pieces and cook the other side, undisturbed, for 3 minutes or so.
- When the second side has a golden tint to it, you can begin stirring and breaking up any clumps of tofu that have stuck together.
- Continue sauteeing until the tofu is nicely crisped. In all, it will take about 10 to 12 minutes for the tofu to crisp.
- Transfer to a paper towel-lined plate and let rest.
- Use immediately for hot dishes, or let cool to room temp for things like salads.