Crispy tofu coated in cornstarch for a crunchy exterior and creamy interior. Serve with your favorite dips, like Thai peanut sauce or teriyaki.
Ingredients
- extra-firm tofu: 1 pack (12 ounce pack)
- self-rising flour: 1 cup
- cornstarch: 2 Tbsp
- salt: 1 tsp
- ground black pepper: 1 tsp
- vegetable oil: 2 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Drain tofu, place on a plate, and stack heavy plates on top of tofu to drain any remaining moisture, about 15 minutes. Slice into 24 bite-sized pieces.
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Combine flour, cornstarch, salt, and pepper in a large resealable plastic bag. Toss tofu into the bag, seal, and shake to coat. Transfer tofu to a plate, shaking off any excess flour mixture.
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Pour oil into a skillet over medium-high heat until just smoking. Cook tofu in hot oil, turning often, until golden brown on all sides, about 5 minutes per side.
