Ryan’s notes

Crispy tofu

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

  • Cut tofu into ¾ 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

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