Crispy Tofu (v) Recipe

Press and cut tofu

Remove tofu from packaging and drain. Wrap block in a clean kitchen towel or paper towels and place a heavy, flat weight on top (cutting board with cans or a cast-iron skillet) for 20–30 minutes to press out excess moisture. After pressing, cut tofu into 3/4- to 1-inch cubes or 1/2-inch thick rectangles.

Season and coat

In a shallow bowl, combine cornstarch, 1 tsp salt, and 1 tsp black pepper. Pat tofu pieces dry again if needed, then toss gently in the cornstarch mixture so each piece is evenly coated. Shake off excess cornstarch and set pieces on a wire rack while you heat the oil.

Fry

Pour about 1 cup neutral oil into a large skillet (cast iron or heavy-bottom) to reach roughly 1/4–1/3 inch depth and heat over medium-high until shimmering and a small pinch of cornstarch sizzles on contact (about 350°F/175°C if using a thermometer). Fry tofu in a single layer in batches (do not overcrowd) for 2–4 minutes per side, turning once, until deeply golden and crisp. Use tongs or a slotted spatula. Transfer cooked tofu to a paper-towel-lined tray or wire rack to drain. Keep warm in a low oven (200°F/95°C) if frying in batches.

Crisp the garlic

In a small skillet, heat 1 tablespoon oil over medium heat. Add the thinly sliced garlic and fry, stirring frequently, until golden brown and crisp, 1–2 minutes. Watch closely to prevent burning. Using a slotted spoon, transfer garlic to a paper towel to drain and sprinkle with 1/4 tsp salt.

Caramelize the onions (optional)

In the same skillet (wipe out if garlic left much residue), add a touch more oil if needed and the thinly sliced onion. Cook over medium-low heat, stirring occasionally, until softened and edges are golden, about 8–10 minutes. Season lightly with a pinch of salt. Remove and keep warm; these can be served mixed with or separate from the tofu and garlic.

Mix sauce

In a bowl or small saucepan, combine 1/2 cup peanut butter, 1/2 cup water, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar or maple syrup, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp sriracha (optional), 1/2 tsp sesame oil, and 1/4 tsp salt. Whisk until smooth. If too thick, add water 1 tablespoon at a time until you reach a pourable dipping consistency (about 3–6 tbsp additional water possible). Taste and adjust: more lime for acidity, more sugar for sweetness, or more soy for saltiness.

Warm (optional)

For a slightly warm sauce, heat gently in a small saucepan over low heat, whisking, until just warmed through (do not boil).

Plate the crispy tofu on a serving platter. Spoon or drizzle the peanut sauce over some pieces and serve the remainder on the side for dipping. Scatter the fried garlic and caramelized onions over the top for crunch and extra flavor. Garnish with sliced green onions, cilantro if using, and lime wedges on the side. Serve immediately so tofu stays crisp.

Portion suggestion: Serve with steamed rice, noodles, or a green salad. Leftover tofu will lose crispness; re-crisp in a 400°F (200°C) oven for 8–10 minutes before serving.