Crispy Tofu (8) Recipe

Press and cut tofu

Wrap the extra-firm tofu block in a clean kitchen towel or paper towels and place a heavy skillet or a few cans on top. Press for 20–30 minutes to remove excess moisture. After pressing, cut the tofu into an 8-piece format: slice the block into 4 slabs, then cut each slab diagonally into two triangles (total 8 triangles).

Dry and season

Pat each tofu triangle dry with paper towels to remove surface moisture. In a shallow bowl, combine cornstarch, all-purpose flour, garlic powder, salt, and black pepper. Toss each tofu triangle in the dry mix so they are evenly coated; press the coating gently onto the tofu to adhere.

Heat oil and fry

Pour neutral oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (roughly 1–2 cups depending on pan size). Heat over medium-high until oil reaches about 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds. Fry tofu in batches to avoid crowding: add 3–4 triangles at a time and fry 2–3 minutes per side, turning gently, until golden-brown and crispy. Adjust heat as needed to prevent burning. Remove fried tofu to a wire rack or plate lined with paper towels to drain.

Keep warm

If making multiple batches, keep finished tofu warm in a single layer on a baking sheet in a 200°F (95°C) oven while you fry the remaining pieces so they stay crisp.

Prepare cucumber: peel and finely grate or mince the cucumber. Place grated cucumber in a fine sieve or a clean kitchen towel and press to remove excess water; you want about 1/2 cup drained cucumber for the sauce.

Mix sauce: in a small bowl combine the drained cucumber, Greek yogurt, rice vinegar, lime juice, sugar, fish sauce (or soy sauce), salt, black pepper, and chopped cilantro (if using). Stir until smooth and taste; adjust seasoning with more lime, salt, or sugar as preferred. Chill for 10 minutes to let flavors meld.

Plate: divide the 8 crispy tofu triangles onto a serving plate. Spoon 2–3 tablespoons of the cucumber dipping sauce into a small ramekin or spoon a smear of sauce beside the tofu.

Finish: sprinkle crushed roasted peanuts evenly over the tofu and sauce, then scatter sliced green onion on top. Serve immediately with lime wedges on the side for squeezing over the tofu.