Recently I’ve started to get a little more creative when cooking my tofu. Normally I’d just slice it, throw it on the skillet with some garlic powder and call it good. But making crispity crunchity tofu is easy if you’ve got some cornstarch and common spices lying around. Mix and match your spice rack to suit your tastes. Sometimes I like to simply add salt and lots of black pepper to my cornstarch, and other times I go straight for the Chik’Nish Seasoning.
Crispy Fried Tofu
1 pkg. Extra Firm Tofu
~1 cup Cornstarch
Spices, to taste
Oil, for frying
Optional: Soy sauce
Optional: Soy Vay Teriyaki or Buffalo Wing Sauce
- Drain tofu and cut into 1/8″ thick slices.
- Optional: Dip front and back in soy sauce. For a long time I was doing this, but after awhile it became way too salty for me.
- In a small tupperware, mix cornstarch and desired spices. Dredge tofu cutlets until covered and arrange on a plate or cutting board.
- Heat a small amount of sesame oil in a nonstick skillet over medium heat. Add tofu so that none are overlapping. It’s okay if they’re touching.
- Fry until the bottoms have become crispy and lightly browned, then flip all the tofu. If any of the pieces are touching they will stick together, making the flip a cinch!
- Optional: If you were going for more of a chicken-fried tofu, skip this step. But if you just made crispy fried tofu, bring the heat down to a simmer and add a light drizzle of Soy Vay Teriyaki, or other choice sauce. This is the time that I add some fresh cut broccoli and let it all heat up for 5-10 minutes.
Serve over a plate of coconut rice with a side of avocado and lime. Best!