Crispy Tofu




Crispy Tofu


Tofu’s not just a difficult thing to love; it’s a difficult thing to cook – but with the right steps, you can achieve a crispy crust and silky interior.





14 ounces extra firm tofu
2 tablespoons cornstarch
1 tablespoon sesame oil

1/2 tablespoon sesame seed

1 egg

1 teaspoon crashed red pepper, optional

1 stalk green onion, diced

1/4 cup low-sodium soy sauce
2 tablespoons water
2 teaspoons honey
1 1/2 teaspoons oyster sauce
1/2 teaspoon rice wine vinegar
2 teaspoons cornstarch



Step 1:    Place two paper towels on a plate then place the entire block of tofu (drained from its packaging liquid) onto the plate. Place two more paper towels on top of the tofu then put a heavy item on top. Not TOO heavy that it would completely crush the tofu but heavy enough that it can squeeze out liquid. Leave for 30 minutes and halfway through, change out the paper towels.  Once the tofu has drained, slice in half then into cubes and place into a large bowl. Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.  Dip tofu into egg to make sure it is covered by egg.




Step 2:    In a large skillet, add sesame oil then bring up to medium-high heat. Once oil is heated up, add the tofu to the skillet and let brown on all sides. In the meantime, whisk together the ingredients for the sauce.




Step 3:    Once the tofu has browned and crisped up on all sides, add sesame seeds and crashed red pepper.   Add the sauce to the skillet and it should start to thicken immediately. Toss the tofu around to coat then remove from heat.  Add green onion and serve.