Tofu Crunch (vg) Recipe

Press and cube tofu

Wrap the 400 g extra-firm tofu in a clean towel or paper towels and place a weight on top for 15–30 minutes to press out excess liquid. After pressing, cut the tofu into 1–1.5 cm (about 1/2 inch) cubes.

Coat and cook

Toss the tofu cubes in a bowl with 3 tbs cornstarch, 1 tsp fine sea salt, and 1/2 tsp black pepper until evenly coated. Heat a nonstick or cast-iron skillet over medium-high heat and add 3 tbs neutral oil. When oil shimmers, add tofu in a single layer (work in batches if necessary) and cook without moving for 3–4 minutes to form a crust. Flip and continue to cook, turning occasionally, until all sides are golden brown and crisp, about 8–10 minutes total. Transfer to a paper towel-lined plate to drain.

Prepare vegetables

While tofu presses, julienne or use a mandoline to cut 1/2 cup cucumber, 1/2 cup carrot, and 1/2 cup daikon into thin matchsticks. Place them in a bowl.

Quick-pickle

Add 1 tbs rice vinegar, 1/2 tsp sugar, and 1/4 tsp salt to the vegetable bowl. Toss to combine and let sit for 10 minutes to lightly pickle and brighten the flavors. Drain any excess liquid before assembling. Rinse and drain 1 cup mixed sprouts and keep chilled until assembly.

Make sauce

In a small bowl, whisk together 2 tbs white miso paste, 1 tsp sriracha, 1 tsp toasted sesame oil, 1 tsp rice vinegar, 1 tsp maple syrup (or agave), 1/2 tsp minced garlic (optional), and 2 tbs warm water until smooth and pourable. Taste and adjust: add more sriracha for heat, more water to thin, or a touch more maple for sweetness.

Arrange: On a serving plate or in individual bowls, spread a small pool of spicy miso sauce. Place a mound of the quick-pickled cucumber, carrot, and daikon next to or atop the sauce. Add the crispy tofu cubes on top of or beside the vegetables, and sprinkle 1 cup mixed sprouts over or around the tofu for crunch and freshness.

Garnish and serve: Drizzle any remaining spicy miso sauce over the tofu, scatter 1 tsp toasted sesame seeds and 2 tbsp thinly sliced scallions over the dish. Serve with lime wedges if desired. Serve immediately so the tofu remains crunchy.