Directions: |
Directions:
In a medium bowl, add cubed tofu and soy sauce on top. Stir gently with silicone or wooden spoon (metal will do more damage to tofu's delicate texture). Set aside.
In another medium bowl, add cornstarch, garlic powder and pepper. Stir well with a fork and set aside.
In the meanwhile, preheat large ceramic non-stick skillet on medium heat. Add half of the olive oil. It should be hot enough to make tofu sizzle right away.
Add tofu cubes to a bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in sticky wet cornstarch mixture. Perfect!
Add half of the tofu to a pan in a single layer. Cook until browned, about 2-3 minutes. Flip each cube with a spatula and pan fry for a few more minutes or until crispy (you can add half of the marinade now, from step 1 & 2 - it will collect at the bottom of the bowl, and the other half with next batch). Transfer to a plate and repeat this step with remaining tofu.
Garnish with sesame seeds and green onion.
Crispy tofu is best served immediately as it loses its crispiness after half an hour I would say. Or if you cover it. Still delish!!!
Store: Refrigerate leftovers in an airtight container for up to 5 days.
Notes
Has to be firm or extra firm tofu: You cannot use soft or medium tofu as it will release more water and fall apart.
To avoid GMO soy: I recommend to buy organic tofu. Mine is from Costco.
Skillet has to be hot and non-stick: Tofu has to sizzle and I highly recommend to use skillet you know food doesn't stick to. No cast iron or old skillet that lost its non-stick qualities. I recommend ceramic (no Teflon harmful chemicals) non-stick and wait until it's hot and oil in it as well. All non-stick skillets lose their non-stickiness after about 6-8 months. It's normal, unfortunately.
Type of oil: You can use toasted sesame oil in place of olive oil. So good and that's what I usually do. I just ran out of it.
Utensils: It's best to use wooden or silicone spatula or spoon to handle tofu. Metal would damage its delicate texture and the skillet.
Don't throw away marinade: The marinade of soy sauce, cornstarch etc. doesn't have to be thrown away. You can pour on top of cooking tofu for more flavour.
Nutrition
Calories: 123kcal | Carbohydrates: 7g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 250mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Calcium: 35mg | Iron: 1mg
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This recipe for Crispy Pan Fried Tofu is from