Serves: 4
Most tofu comes packed in water. The most important thing to do is drain the block as much as possible. You can use cans and books to drain the tofu, however, I recommend and use a Tofu Press. It’s much easier and faster.
Here’s how to cook crispy tofu…
Ingredients:
- 1 pkg / 14 oz of extra firm tofu, fully drained (with tofu press) & cut into small bite size cubes.
- 1 tsp seasoning (such as garlic powder, curry powder, chili powder) OR 1/4 cup soy, citrus or vinegar-based marinade.
- 2 tbs grape seed or sesame oil (do not use olive oil) if using dry seasoning.
- 1 tbs cornstarch
- Salt
Directions:
- Preheat the oven to 375 degrees.
- If using marinade…
- Toss tofu with the marinade (let sit for 10 minutes to absorb the flavors) or the seasoning.
- Drain the excess marinade, if using.
- Toss the tofu with cornstarch.
- If using seasoning…
- Add the cornstarch to the seasonings, and toss with seasoning / cornstarch mixture. Shake off the excess — you just want a light coat.
- Heat a cast iron skillet on the stove over medium-high heat.
- If using dry seasoning (no marinade), add the oil to the heated cast iron skillet (make sure it is very hot). Otherwise, skip the oil.
- Add tofu to the pan in one layer and cook for 3 minutes.
- Turn tofu and cook another 3 minutes, or until tofu has a slight crust on each side and has begun to brown.
- Transfer the skillet to the oven to bake for approx. 15 minutes or until the tofu is firm and has begun to dry out and become crispy. The longer it bakes, the firmer it becomes.
- Remove from oven and season with salt as needed.
