March 24, 2014

Crispy Tofu

Print Friendly, PDF & Email

Tofu with a thin, crisp crust is not diet food, but it sure hits the spot. It makes a great addition to vegan stir-fries. Pile the tofu cubes on top of the veggies or stir them in just before serving. Even when tossed with sauce, this tofu stays pleasantly chewy. Crispy Tofu can also be enjoyed as a savoury snack with dipping sauce, or as a nourishing salad topping. Adapted from a recipe by Kenji Alt-Lopez.

1 lb (500 g) extra-firm tofu
2 cups (500 mL) canola oil
1 recipe Thin Crispy Batter
1 tsp (5 mL) sesame seeds, toasted

Line 2 baking sheets with paper towels.

Cut tofu block through middle into 2 slabs. Cut each slab lengthwise into 3 batons (each 1-inch/2.5 cm wide). Cut batons crosswise into 1/2-inch (1 cm) wide cubes. Place cubes on 1 prepared baking sheet. Let sit 30 minutes to drain.

Heat oil on medium until shimmery and temperature reaches 350F (180C). Meanwhile, prepare Thin Crispy Batter.

Using paper towel, pat dry tops of tofu cubes. Add tofu to bowl with batter and stir gently to coat. Cook in 3 batches, like so: Using tongs, pick up 1 cube at a time, rap tongs against side of bowl to encourage excess batter to drip off, and place tofu in hot oil. Fry 4 to 5 minutes, or until pale golden, crispy coating forms. Using slotted spoon or mesh scoop, transfer to second prepared baking sheet.

Sprinkle with sesame seeds and serve warm.

Makes 4 servings.

  • Do not overcook the tofu or it will get tough. The coating should be straw-coloured, not golden-brown.

Tested in Imperial