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Ingredients
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Crispy Tofu
Sriracha Miso Aioli
Method
Crispy Tofu
- 1
Press and cut tofu
Drain the extra-firm tofu and press it to remove excess water for 20–30 minutes. Use a tofu press or wrap tofu in a clean kitchen towel and place a heavy skillet or cans on top. After pressing, cut the block into 3/4–1 inch cubes (or 1/2-inch thick rectangles) for even cooking.
- 2
Marinate briefly
In a shallow bowl, whisk together soy sauce (2 tbs), rice vinegar (1 tbs), sesame oil (1 tsp), garlic powder (1/2 tsp), salt (1/4 tsp) and black pepper (1/4 tsp). Toss the tofu pieces gently to coat and let rest for 5 minutes so the tofu absorbs surface flavor.
- 3
Coat with cornstarch
Place 1/2 cup cornstarch in a wide shallow dish. Using tongs or your hands, dredge each marinated tofu piece in the cornstarch, shaking off excess so there is a thin, even coating. This creates the crispy crust when fried.
- 4
Heat oil and fry
Pour about 1/2 cup neutral oil into a large nonstick or cast-iron skillet (enough to come about 1/8–1/4 inch up the sides) and heat over medium-high until shimmering but not smoking (~350°F/175°C). Add tofu in a single layer without crowding (cook in batches if needed). Fry 3–5 minutes per side, turning gently, until deep golden and crisp on all sides. Adjust heat as necessary to avoid burning.
- 5
Drain and finish
Transfer cooked tofu to a paper towel–lined plate to drain briefly. While hot, sprinkle with sliced green onions (2 each) and toasted sesame seeds (1 tsp) if using. Serve immediately with Sriracha miso aioli for dipping or drizzling.
Sriracha Miso Aioli
- 6
Combine ingredients
In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp white miso paste and 1 tbsp water until miso is fully dissolved and mixture is smooth. Add 1.5 tbsp Sriracha, 1 tbsp fresh lime juice, 1/2 tsp honey or maple syrup, minced garlic (1 clove) and 1/8 tsp salt. Whisk until uniform.
- 7
Adjust and rest
Taste and adjust heat/sweetness—add more Sriracha for spice, or a pinch more honey for balance. If the aioli is too thick for drizzling, whisk in up to 1 additional tablespoon of water until desired consistency is reached. Let the aioli sit 5–10 minutes to allow flavors to meld before serving.