Crispy on the outside and soft in the middle, and we didn’t even deep fry them! The trick is in the ‘press’ to help remove excess liquid before dusting in cornflour and lightly frying. Perfect for a vegan salad, laksa topper or be the vessel for a yummy teriyaki sauce.
This Week
9 Dec - 15 Dec
Tips
- You may wonder why you need to ‘press’ the tofu but once you see how much water is released during the ‘pressing’ you’ll understand why, as we know moisture keeps things in the soggy territory.
- Press for at least 45 minutes to achieve the ultimate crisp.
- Add crispy tofu to dishes as toppers or at the end of the cooking time. If you add them to curries or let them sit too long in sauce they will loose their crispiness and won’t be as delicious.
Shortcuts
- For corn intolerances use tapioca starch.
Ingredients
- 300g extra firm tofu
- 2-3 Tbsp cornflour
- 2 Tbsp olive oil or coconut oil
- Salt
Method
- Start by ‘pressing’ the tofu. To do this simply place the tofu between two paper towels with a chopping board on the bottom. Place something heavy on top – this could be a heavy chopping board, or a cast iron pan. Just something heavy to draw the moisture out of the tofu.
- Let it sit for at least 30 minutes – an hour.
- Cut the tofu into cubes and dust with a little cornflour.
- Heat the oil in a pan over a medium heat and fry the tofu for 2 minutes or so on either side until golden brown.
- Season with salt.
Variations
- For corn intolerances use tapioca starch.
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