Crispy Tofu (Pan-fried, Baked, Deep-fried)
Ingredients: Extra-firm tofu, Kosher salt, Black pepper, Cornstarch, Olive oil · 60 min cook time · 350kcal · ₩11,950
Ingredients
1block Extra-firm tofu, 1tablespoon Kosher salt, 1pinch Black pepper, 2tablespoons Cornstarch, 3tablespoons Olive oil, 1block Frozen extra-firm tofu, 1tablespoon Avocado oil, 1teaspoon Toasted sesame oil, 1tablespoon Soy sauce or tamari, 1tablespoon Arrowroot powder, 2tablespoons Panko breadcrumbs, 1tablespoon Sesame seeds, 1block Firm tofu, 4cups Frying oil
Instructions
1. For pan-fried tofu: Bring two cups of water to a boil, add one tablespoon of kosher salt, and drop in the extra-firm tofu. Let it sit to remove excess water via osmosis.
2. Tear the tofu into irregular chunks with your hands to create more surface area.
3. Gently pat the tofu dry. Season with salt, pepper, and cornstarch, ensuring an even coating.
4. Heat three tablespoons of olive oil in a large non-stick frying pan over medium-high heat until shimmering. Add tofu in a single layer.
5. Cook undisturbed for five minutes, then flip with a wide spatula. Cook for another three to four minutes until golden brown.
6. Transfer pan-fried tofu to a paper towel-lined surface to remove excess oil.
7. For baked tofu: Press the defrosted frozen extra-firm tofu for 5-10 minutes to remove moisture.
8. Slice the tofu into roughly three-quarter inch cubes.
9. Toss tofu cubes with avocado oil, toasted sesame oil, soy sauce or tamari, a couple pinches of salt, arrowroot powder, panko breadcrumbs, and sesame seeds.
10. Line a sheet pan with parchment paper. Spread tofu cubes in a single layer, ensuring none are touching. Press any fallen breading back onto the tofu.
11. Bake at 425 degrees Fahrenheit for 15 minutes. Flip the tofu with a spatula.
12. Bake for another 13 to 15 minutes until the tofu is deeply golden brown and crisp.
13. For deep-fried tofu: Use firm tofu and tear it into slightly larger chunks than for pan-frying.
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