Is there anything worse than soggy tofu? Flabby tofu?
I love CRISPY tofu, which restaurants have perfected, but I had not.
But now, dear reader, I shall share with you the secret.
- 1 lb. firm tofu
- ½ cup cornstarch
- ¼ cup sesame oil
- Salt to taste
Put the tofu on a flat dinner plate, place a second plate on top, and then, put your cast iron frying pan, or your heavy Dutch oven, on top of the second plate. This will remove the liquid from the tofu. Let this sit for two hours or more, then drain the liquid and pat the tofu dry with paper towels.
Slice the tofu into half inch slices and then if you like, cut these slices into triangles. Dip each triangle into the cornstarch, coating both sides.
Heat the oil at medium in a large, heavy frying pan. When the oil shimmers, carefully add the tofu, and then set a timer for seven minutes.
Now comes the hard part: resist the urge to mess with the tofu as it fries. Yes, we all enjoy moving things around in a frying pan, but don’t do it! Keep the heat medium so that you hear a sizzle as the tofu cooks.
After seven minutes the tofu should be golden brown. Carefully flip each piece and set your timer for another seven minutes.
During these fourteen minutes, you can sauté other vegetables in a second pan. When the tofu is cooked and crispy, mix with the other vegetables and dinner is served. Delicious over rice and with peanut sauce (Gazette recipe https://www.crozetgazette.com/2015/06/04/turning-the-mundane-into-a-little-bit-of-heaven/).
I’ve also served it as an appetizer using the peanut sauce as a dipping sauce.