Crispy Pan Fried Tofu

Crunchy, salty, sweet and so good! Tofu absorbs the flavors you give it so have fun and experiment with different seasonings and flavors!

Notes:

• Extra firm tofu works best but firm will work as well.

• The most important step is to press and remove the excess liquid to get a crispy texture.

• When initially adding the tofu to the pan, make sure they don’t touch each other as they will stick together.

• Once you add the sauce, serve right away as the longer the tofu sits in the sauce, the softer they become.

• You can pan fry the tofu ahead of time ( but don’t refrigerate as they will get soft) and reheat with the sauce before serving.

Crispy Pan Fried Tofu

Ingredients

1 ( 14-16oz) block of extra firm tofu, drained 2 Tablespoons cornstarch or potato starch

1/2 teaspoon salt 2-4 Tablespoons vegetable, grape seed or avocado oil

Sauce

1-2 garlic cloves, minced

2 Tablespoons soy sauce

1 Tablespoon rice wine vinegar or white wine vinegar

1/2 Tablespoon sesame oil 2 Tablespoons honey, maple syrup or sugar 1 teaspoon potato starch or cornstarch

Optional: 1 teaspoon garlic chili sauce, red chili flakes, or gochugaru ( Korean chili flakes)

Optional garnish: green onions or sesame seeds

Directions

Fold a paper towel in half on a plate. Place the tofu on top and add another paper towel on top of the tofu. Place a heavy item (such as a cast iron pan or a large can) on top of the tofu. Let sit for about 30 minutes to drain out the water, changing out the paper towels halfway.

Slice the tofu into cubes. In a bowl, mix together the cornstarch and salt and gently toss in the tofu to coat evenly.

Heat oil in a large pan. Arrange the tofu in a single layer, without touching each other and cook until browned on all sides. Meanwhile, whisk the sauce ingredients in a bowl.

Once the tofu is crisp and browned, stir in the sauce. Transfer to a serving platter and top with optional green onions and/or sesame seeds.