Crispy Tofu

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How to cook crispy fried tofu that comes out perfectly every time. EASY method that's perfect for any stir fry.

Prep: 2

Cook: 20

Servings: block crispy tofu (serves about 4)

1 block extra firm tofu (15 ounces), do not use firm or silken
3 tablespoons canola oil or grapeseed oil, enough to form a thin, even layer on the bottom of the pan

Place tofu in the freezer for at least 3 hours or up to 3 months. No need to unwrap—just pop the package right into the freezer.
When ready to cook, remove the tofu from freezer and unwrap. Discard any frost or ice that's formed on the outside, but do not tear the tofu. If the ice seems to be really stuck, leave as is.
Bring a pot of water large enough to completely submerge the tofu to a boil (a medium/large saucepan works best). Gently slip the frozen tofu block into the water. Return the water to a boil, then reduce the heat to a gentle simmer. Continue simmering the tofu for 15 minutes, flipping once half way through. Carefully and immediately remove the tofu and set it aside on a paper towel-lined plate. Once cool enough to handle, cut into 1/2 to 3/4 inch-cubes.
Heat a large wok or skillet over medium high. Once the pan is hot, add the oil and let it warm up for about a minute.
Once the oil is hot, carefully add the tofu pieces in a single layer. Let cook for 5 minutes on one side, then with a heat-proof spatula or tongs, flip the tofu pieces so that all sides brown, cooking for a few minutes on each remaining side.
Once tofu is lightly browned and crispy (about 10-12 minutes total), remove from the pan. Use in your favorite stir fry, dip in peanut sauce, or add to soups or stews.

This recipe is more of a METHOD of cooking the tofu. Don't forget to flavor it! If using the tofu in stir fry, you can cook the tofu with garlic, ginger, and soy sauce for a basic stir fry (add the garlic at the very end so it doesn't burn) or toss it with a stir fry sauce afterwards while it is still warm. For salads, onions are great (give them a bit of a head start to soften in the pan with oil), as is garlic (again, add it towards the end to prevent burning). You can also toss the cooked tofu with a bit of salad dressing to coat and flavor it.
I don't recommend using olive oil to cook the tofu, as it tends to burn at a higher temperature. Canola, peanut, grapeseed, or a similar high temperature neutral cooking oil work best.

Serving: 1(of 4)Calories: 133kcalCarbohydrates: 2gProtein: 10gFat: 10gSodium: 19mgFiber: 1g