"Over the years, I've become a huge fan of tofu. Here's a way to prepare it that I can't get enough of: crispy tofu! It's easy to make and comes out perfectly seasoned, with extra crunchy edges and a tender interior. I love that there's no need to press the tofu in this recipe, making it quick and easy for weeknight dinners! It's actually pretty amazing that it can go from a bland blog to meaty, savory cubes in just 20 minutes."
"Cornstarch: Cornstarch makes for crispy edges! This ingredient is also required. If desired, you can substitute arrowroot starch. Olive oil: Use olive oil for cooking the tofu in a skillet. Toasted sesame oil: Toasted sesame oil is for seasoning the tofu after cooking it. Make sure it is marked "toasted" on the bottle; regular sesame oil does not have the signature sesame flavor."
Crispy tofu cooks in about 20 minutes and yields golden, crunchy exteriors with tender interiors. The method requires no pressing and uses five simple ingredients: extra-firm tofu, cornstarch, olive oil, toasted sesame oil, and soy sauce. Extra-firm tofu is essential; firm or silken tofu will not work. Cornstarch produces the crispy edges and can be substituted with arrowroot starch. Cook the coated tofu in a skillet with olive oil, then finish with toasted sesame oil for flavor. Smoked soy sauce or tamari or coconut aminos can be used for smoky or gluten-free alternatives. The result suits salads, bowls, and quick weeknight dinners.
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