Crispy Tofu
A simple, crispy, and flavour-packed tofu dish that is perfect with rice or noodles. The sauce is completely customisable to whatever you have on hand.
Serves: 2
Cost: $3.25 NZD per person (approx)
Time: 30 minutes
Ingredients
For the Tofu:
1 block firm tofu
3 tbsp cornflour (cornstarch)
Vegetable oil, for frying
For the Sauce:
A splash of oil
1 spring onion, sliced
2 garlic cloves, sliced
2 tsp ginger, diced
¼ cup soy sauce (or your choice of sauce)
3 tbsp ssamjang, hoisin, teriyaki, or sriracha
To Serve:
Rice or noodles
Method
Wrap the tofu in a clean tea towel and place a heavy object (like a cast iron pan or a few cans) on top. Press for about 20 minutes to remove excess water.
While the tofu presses, make the sauce. Heat a splash of oil in a small pan. Add the spring onion, garlic, and ginger and fry until fragrant. Add your chosen sauces and simmer for 1 minute.
Dice the pressed tofu into bite-sized cubes and toss in the cornflour until well coated.
Heat enough oil to cover the base of a frying pan over medium-high heat. Fry the tofu in a single layer until golden and crispy on all sides.
Transfer the fried tofu to a paper towel to drain excess oil, then toss in the sauce for 1 minute to coat.
Serve immediately over steamed rice or noodles.
Tips
Press it well: Removing as much water as possible is the secret to achieving crispy tofu.
Customise the sauce: Use any combination of sauces you have at home—hoisin, teriyaki, sweet chilli, or peanut sauce all work beautifully.
Add vegetables: Toss in some steamed broccoli, snap peas, or capsicum for extra colour and nutrition.
Make it spicy: Add a pinch of chilli flakes or a drizzle of chilli oil to the sauce.
Storage: Best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in a pan to restore crispiness.
