Crispy Tofu Recipe
Local, Non-GMO Fried Tofu. Served with 20 Corn Muffins and Honey Butter
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Ingredients
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Tofu
Corn Muffins
Honey Butter
Method
Tofu
- 1
Prepare the Tofu
Press the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a weight on top for about 30 minutes.
- 2
Cut the Tofu
Once pressed, cut the tofu into bite-sized cubes or triangles, depending on your preference.
- 3
Season the Tofu
In a bowl, mix together the cornstarch, salt, and black pepper. Dredge the tofu pieces in the mixture until evenly coated.
- 4
Fry the Tofu
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the coated tofu in batches and fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
Corn Muffins
- 5
Preheat the Oven
Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with muffin liners.
- 6
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined.
- 7
- 8
Combine and Bake
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Divide the batter evenly among the muffin cups and bake for 15-20 minutes or until a toothpick inserted comes out clean.
Honey Butter
- 9
Prepare Honey Butter
In a small bowl, combine the softened butter and honey. Mix with a fork until well blended and creamy.