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Press the extra-firm tofu: Wrap the block of tofu in a few layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top (like a cast-iron skillet or a few cans). Let it press for at least 30 minutes to remove excess water. This is crucial for crispy tofu.

After pressing, unwrap the tofu and cut it into 1/2-inch thick slices or 1-inch cubes, depending on your preference.

In a shallow dish or a large bowl, combine the cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk well to combine the seasonings.
Add the tofu pieces to the cornstarch mixture. Gently toss or carefully turn the tofu to ensure each piece is evenly coated. You want a thin, even layer of the cornstarch mixture on all sides.

Heat the vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. The oil should be hot enough that a small piece of tofu sizzles immediately when added.

Carefully place the coated tofu pieces into the hot oil in a single layer, ensuring not to overcrowd the pan. You may need to fry the tofu in batches.

Fry the tofu for 4-6 minutes per side, or until golden brown and crispy. Use tongs or a spatula to carefully flip the tofu pieces to cook evenly on all sides.

Once all sides are golden and crispy, remove the fried tofu from the pan and place it on a plate lined with paper towels to drain any excess oil.

Serve the crispy fried tofu immediately as a main dish, in stir-fries, salads, or with your favorite dipping sauce.


Press the extra-firm tofu: Wrap the block of tofu in a few layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top (like a cast-iron skillet or a few cans). Let it press for at least 30 minutes to remove excess water. This is crucial for crispy tofu.

After pressing, unwrap the tofu and cut it into 1/2-inch thick slices or 1-inch cubes, depending on your preference.

In a shallow dish or a large bowl, combine the cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk well to combine the seasonings.
Add the tofu pieces to the cornstarch mixture. Gently toss or carefully turn the tofu to ensure each piece is evenly coated. You want a thin, even layer of the cornstarch mixture on all sides.

Heat the vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. The oil should be hot enough that a small piece of tofu sizzles immediately when added.

Carefully place the coated tofu pieces into the hot oil in a single layer, ensuring not to overcrowd the pan. You may need to fry the tofu in batches.

Fry the tofu for 4-6 minutes per side, or until golden brown and crispy. Use tongs or a spatula to carefully flip the tofu pieces to cook evenly on all sides.

Once all sides are golden and crispy, remove the fried tofu from the pan and place it on a plate lined with paper towels to drain any excess oil.

Serve the crispy fried tofu immediately as a main dish, in stir-fries, salads, or with your favorite dipping sauce.
