Ryan’s notes

Crispy tofu

Tofu is good when it's crispy and shit when it's not. Just do this:

  • Cut tofu into 3/4 to 1" slabs
  • Wrap in a kitchen towel
  • Press with a LOT of weight (4-6 cookbooks, 2-3 heavy pans) for 15+ minutes
  • Fill a shallow bowl with corn starch or corn flour
  • Cut tofu into squares and generously coat in the corn mixture
  • Heat a cast iron pan with 1/2" neutral oil (needs to cover half the tofu squares) to 350F
  • Fry tofu in oil until it is golden brown (be patient); sprinkle with salt or garlic salt
  • Let tofu dry on paper towels; serve while still hot