Crispy Tofu Recipe

Press and prepare tofu

Remove tofu from packaging and drain. Wrap block in clean kitchen towels or paper towels and press under a heavy pan or tofu press for 20–30 minutes to remove excess liquid. After pressing, cut tofu into 1/2- to 3/4-inch cubes or rectangular bite-sized pieces.

Dry and season

Pat the cut tofu pieces dry with paper towels. In a shallow bowl, combine cornstarch, all-purpose flour, salt, black pepper, and garlic powder. Toss each tofu piece in the dry mixture, pressing lightly so the coating adheres and creating an even, thin layer. Place coated tofu on a wire rack while you heat the oil.

Fry tofu

Pour neutral frying oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2–3/4 inch (or heat a deep-fryer to 350°F / 175°C). Heat oil over medium-high heat until it reaches 350°F (if you don't have a thermometer, test with a small pinch of cornstarch — it should sizzle immediately). Fry tofu in batches so pieces are not crowded, about 3–4 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to transfer fried tofu to a paper towel–lined tray to drain. If desired, drizzle lightly with 1 tsp toasted sesame oil and toss gently to finish while hot.

Combine and emulsify

In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple), lime juice, minced garlic, grated ginger, chili paste, and toasted sesame oil. Add warm water 1 tablespoon at a time, whisking until sauce reaches a smooth, pourable dipping consistency (about 3–4 tbs). Season with sea salt to taste. If the sauce is too thick, add additional warm water in 1 tbs increments. Taste and adjust: more lime for acidity, more honey for sweetness, more soy for saltiness.

Cook down pineapple

In a small saucepan over medium heat, combine chopped fresh pineapple, pineapple juice, rice vinegar, brown sugar, and lime juice. Bring to a gentle simmer, stirring occasionally, and cook 4–6 minutes until pineapple softens and flavors meld.

Thicken and finish

Stir the cornstarch slurry (1 tbs cornstarch mixed with 1 tbs cold water) to recompose, then add to the simmering pineapple mixture. Cook 1–2 more minutes until slightly thickened. Stir in red chili flakes if using and season with 1 tsp fine salt. Remove from heat and let cool slightly — sauce will thicken as it cools. For a smoother sauce, blend briefly with an immersion blender or in a countertop blender, then cool to room temperature.

Arrange warm crispy tofu on a serving platter or individual plates. Serve peanut sauce and pineapple sauce in separate small bowls for dipping, or spoon each sauce alongside the tofu for guests to choose. Sprinkle toasted sesame seeds, chopped cilantro, and sliced green onion over the tofu. Serve with lime wedges for squeezing over the tofu just before eating.