Baked or fried, this is how to cook tofu to make it crispy on the outside, pillowy on the inside, and perfect for stir frys, salad, soups, rice bowls, and more.
Start with draining the tofu: Place a folded paper towel on a plate under the tofu, then place another folded paper towel on top of the tofu. Place another plate on top of the tofu and weigh it down with a bowl filled with something heavy to express the liquid from the tofu. Let sit for 10 minutes, replacing the paper towels midway through draining. Slice the tofu into bite size pieces and add to a bowl and set aside.
If marinating, do so now.
When ready to cook, gently toss the cornstarch or rice powder with the tofu, lightly coating it on all sides.
Heat a wok or non-stick skillet over high heat. Add 2 tablespoons of canola oil to the wok. When the oil ripples, add the tofu. In batches, cook the tofu undisturbed for 3-4 minutes until it’s crisp and golden underneath then carefully turn with tongs or chopsticks to brown the other side. Transfer the cooked tofu to a plate lined with paper towels and season with kosher salt. Eat immediately or refrigerate for up to 4 days.
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Tap any extra cornstarch or rice powder from the tofu and place on the baking sheet in one layer, evenly spaced apart. Bake for 20-30 minutes, flipping half way through if you like. Remove from the oven and sprinkle with salt. Serve immediately or refrigerate for up to 4 days.
For crispy tofu, eat the tofu while it's hot. If making the tofu for refrigerating and eating later, you can skip tossing with the cornstarch or rice flour.
If marinating the tofu, do so before tossing in the cornstarch or rice flour.
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