Crispy Tofu
The CRISPIEST tofu! Took me a long time to perfect a buffalo “chicken” wing, and I think I nailed it with this tofu recipe. Just toss tofu in your favorite sauce and enjoy a crunchy savory meal
Ingredients:
1 package (8oz) of extra firm tofu- frozen
grapeseed oil (or any high heat oil you have on hand)
2 cups (have more on hand if needed) cornstarch or potato starch
Freeze* tofu overnight in packaging. Let thaw completely (this can take up to a whole day, so just be prepared). After tofu is thawed, take out of packaging and squeeze any remaining water out of it. You can either rip small pieces off the block forming odd shapes or you can cut the block into squares. I like to pull a part pieces because they resemble chicken more.
In a bowl add your corn or potato starch. Toss tofu in starch making sure that each piece is thoroughly coated. Tap off any excess starch.
Heat grapeseed oil in a pan on medium- high heat. Make sure the pan has a thick coating of oil. Once pan is hot add in tofu pieces one at a time. Leave space between the tofu so that they are able to get enough oil a piece. Overcrowding the pan will result in less crispy tofu. Flip every few minutes, once a side turns a nice golden brown (I find this is the easiest to do with chopsticks).
Once tofu piece is done, put on a plate with paper towel or cloth towel to absorb excess oil. Continue till all pieces are done. If eating tofu right away, toss in your favorite sauce and enjoy as soon as possible!
If saving for a later date": Store fried tofu bits in the fridge or freezer in an air tight container. On day of cook: Preheat oven to 400 degrees. Transfer tofu to a lined baking sheet and bake for 10 minutes. Toss in sauce and enjoy!
Tip: The sauce you use to coat wither it is a buffalo sauce, teriyaki or BBQ, make sure it is warmed before tossing tofu in it.
I kid you not when I used my pre-fried stored tofu and tossed in into a sauce it was incredible how crispy it was and how flavorful. I really hope you enjoy this recipe as much as I have loved the trial and error and the amazing result.
*I have always hated pressing tofu. I found it nonessential to my cooking. Freezing first does a great job of removing excess water without having to press.
Tofu covered in potato starch pre skillet fry
Tofu in pan with heated grapeseed oil. Tofu needs to be spaced on the pan so that they can get to their crispy potential
The end result! Tofu ready to be sauced up and crunchy not soggy! Alternatively, you can make a large batch and safe part of the tofu to be eaten at a later date!