Description
This crispy tofu is perfect for adding to salads, bowl meals, and more.
Ingredients
Scale
- 14 ounces extra firm tofu
- 2 pinches kosher salt
- 3 tablespoons cornstarch (or arrowroot starch)
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons smoked soy sauce or soy sauce (or tamari for gluten-free)
Instructions
- Cut the tofu into 1-inch cubes and pat it dry with a clean towel.
- Add the tofu cubes to a bowl and sprinkle with 2 pinches kosher salt.
- Sprinkle with the cornstarch, turning the cubes with a spatula, until evenly coated.
- Add the olive oil to a large, cold non-stick skillet (this is important; it only works with non-stick surface!). Add the tofu cubes in a single layer.
- Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
- Briefly remove the pan from the heat to reduce spitting. Flip the tofu with a spatula.
- Return to medium-high heat and cook an additional 5 to 6 minutes until browned.
- Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting).
- Return to low heat and cook, turning often, until the sauce has evaporated and the tofu has darkened in color, about 2 minutes.
- Taste and if desired, add a few pinches salt. Serve immediately or refrigerate for up to 3 to 4 days.
Notes
- Perfect for adding to salads, bowl meals, and more.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg