Serves 4
35 min
Crispy Tofu
Recipe GLPR4f3aefe33ebd7f
Golden-brown crispy tofu with aromatic garlic and smoked paprika seasoning. This dish features pan-fried tofu blocks coated in a savory cornflour mixture, delivering a crunchy exterior and tender interior. A simple yet satisfying plant-based main course that pairs well with rice, vegetables, or noodles.
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Ingredients
400 g firm tofu block
3 tbsp cornflour
½ tsp garlic granules
½ tsp smoked paprika
½ tsp fine sea salt
½ tsp ground black pepper
2 tbsp vegetable oil
Directions
Remove the tofu from its packaging and drain the liquid. Wrap the block in several sheets of paper towel and place it on a plate or shallow dish. Set a weight on top, such as a wooden cutting board or a baking tray topped with a few canned goods. Leave to press for about 20 minutes to expel excess moisture from the tofu.
While the tofu drains, combine the cornflour, garlic granules, smoked paprika, salt, and pepper in a small bowl and mix well. Once pressed, unwrap the tofu and slice it into your preferred shape: triangles, cubes, or sticks.
Add the tofu pieces to the cornflour mixture and toss gently until each piece is evenly coated. Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the coated tofu in the pan in a single layer, working in batches if necessary.
Fry the tofu for 2 to 4 minutes on each side until the exterior turns golden brown and crispy, with darkened edges. Smaller cubes typically need 2 minutes per side, while larger triangles may take up to 4 minutes. If the pan looks dry between batches, add a little more oil.
Transfer the cooked tofu to a plate lined with paper towel to drain excess oil. Season lightly with additional sea salt if desired and serve while warm.
