- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Servings: 2
- Category: vegan, main
- Cuisine: American
- 8 ounces tofu (non-GMO, firm, extra firm, or sprouted
do not use “silken”)
- 2–3 tablespoons oil ( olive, coconut, avocado, peanut)
- five finger pinch salt
- five finger pinch cracked pepper
Place the tofu block on a kitchen towel or paper towel and lift the sides, wrap it up and press lightly. (FYI, if you weigh or squeeze all the liquid out, it will become rubbery. therefore press lightly.)
Cut into cubes again and dab carefully with absorbent paper. It may still look wet, it’s okay.
Heat the oil over medium heat and season the oil in the pan – generously with salt and pepper (not the tofu)
Gently add each piece of tofu to the oil – don’t just throw it away, it will splash. Season the top with a little salt and brown.
Leave the tofu to become crisp before turning it. (Tofu is sticky, but once crispy, it will naturally contract and separate from the pan. If it is sticky, it cannot be turned.) Shake the pan well to test. Flip with a metal spatula. Fry most of the sides until golden brown. Or just brown two sides for less oil.
Place on a paper towel until use (or keep warm in the oven – do not stack, one layer is better for keeping the crispiness).
SEASONINGS: (Toss or sprinkle over tofu, before searing)
- Mexican, add a sprinkling of chili powder and cumin (1/2 teaspoon each)
- Indian, sprinkle with 1/2 -1 teaspoon curry powder, turmeric or Garam Masala.
- Middle Eastern Zaatar, or sumac
- Cajun Seasoning
- Granulated garlic or onion powder
- Asian-try adding Szechuan Sauce, at the end
If you like more of a crispy “crust” on the tofu, feel free to dredge in cornstarch before adding to the oil. Add a generous pinch of salt and sugar to the cornstarch before dredging.
If tofu tastes “flat” it needs more salt. Remember to season the oil in the pan generously.