Crispy Tofu Entrée Recipe

Press and cut tofu

Drain the 14 oz block of extra-firm tofu. Wrap it in clean kitchen towels or paper towels and place a heavy pan or a tofu press on top for 15–30 minutes to remove excess water. After pressing, cut the tofu into 3/4- to 1-inch thick cubes or rectangles (about 12–16 pieces).

Make marinade

In a shallow bowl, whisk together 3 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup (or honey), 1 tsp grated fresh ginger and 1 tsp minced garlic until combined.

Place the cut tofu in the shallow bowl or a resealable bag and gently toss to coat. Let tofu marinate at room temperature for 10–15 minutes, turning once halfway so both sides absorb flavor. Do not marinate too long or the tofu will become overly wet; 10–20 minutes is sufficient for surface flavor.

Prepare dry coating

While tofu marinates, combine 3 tbs cornstarch, 2 tbs all-purpose flour, 3 tsp fine sea salt and 1 tsp black pepper in a shallow dish and whisk to break up any lumps. The cornstarch creates a crisp crust while a small amount of flour helps bind and brown.

After marinating, transfer tofu pieces one at a time to the coating mixture and press lightly so a thin, even layer adheres to all sides. Shake off excess. Place coated pieces on a wire rack or plate while you heat the oil.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet or shallow frying pan (use enough oil to come about 1/4 inch up the side of the pan). Heat over medium-high until shimmering and a small pinch of coating sizzles immediately (about 350–375°F if using a thermometer).

Fry tofu

Work in batches so pieces don’t crowd the pan. Carefully add coated tofu pieces in a single layer and fry, undisturbed, for 2–3 minutes per side, turning with tongs or a spatula, until deep golden brown and crisp on all sides. Total per batch ~6–8 minutes depending on thickness. Adjust heat as needed to maintain temperature: too hot will burn the coating, too low will make it soggy.

Drain

Transfer fried tofu to a wire rack set over a baking sheet or to paper towels to drain for a minute. Keep finished tofu warm in a low oven (200°F/95°C) while you fry remaining batches.

Whisk together 3 tbs mayonnaise, 1 tbs Sriracha (or to taste) and 1 tsp lime juice in a small bowl. Taste and adjust heat or acidity. Transfer to a small serving bowl or drizzle over plated tofu right before serving.

Arrange crispy tofu on a platter or individual plates. Sprinkle with 2 tbsp thinly sliced green onions and 1 tsp sesame seeds. Serve with lime wedges and the prepared spicy mayo on the side. Squeeze lime over tofu just before eating for brightness.