Crispy Tofu
Ingredients
- 800 gfirm tofu (pressed and cubed)
- 4 tbspsoy sauce
- 2 tspMaple syrup
- 2 pcGarlic (minced)
- 2 tspSmoked paprika
- 6 tbspCorn starch
- 2 tbspNutritional yeast flakes
- 6 tbspSunflower oil
- 2 pinchBlack pepper ground
Method
Golden-brown tofu cubes with an ultra-crispy crust and a tender heart. A bold umami punch from soy sauce and smoked paprika.
- 1
Wrap the firm tofu in a clean towel. Place a weight on top for 15 minutes to extract moisture. This is the secret to a crust that doesn't get soggy.
- 2
Cut the tofu into 2 cm cubes. In a bowl, mix soy sauce, minced garlic, maple syrup, and smoked paprika. Coat the cubes so they absorb the flavors.
- 3
Add cornstarch and nutritional yeast to the tofu. Shake the bowl until each cube is evenly powdered. The starch must absorb the remaining moisture.
- 4
Heat oil in a pan. When it shimmers, add the cubes. Sear for 2 to 3 minutes per side until the crust is stiff and deep golden brown.
Frequently asked questions
How do you get this dish right?
- The drier the tofu is before coating, the crunchier the crust will be.
- Do not overcrowd the pan: if the cubes touch, they will steam instead of sear.
How long does this dish keep?
Eat immediately. If there are leftovers, reheat for 2 minutes in a hot pan to restore the crunch.
