Fried Tofu
Meat lovers, vegetarians, and vegans alike rejoice! Fried tofu has arrived. Pan-fried to crispy perfection and glazed in an irresistible sticky sweet and spicy glaze, these poppable tofu nuggets will become your new favorite weeknight dinner. Here are some tips on how to make it. How to prep the tofu: When frying anything, eliminating excess moisture is key. This can be especially challenging with tofu, which comes to us packaged in its own personal moat. While many prefer to squeeze out excess liquid by pressing the tofu block beneath a weighed-down sheet pan, I prefer to slice the tofu into...
Meat lovers, vegetarians, and vegans alike rejoice! Fried tofu has arrived. Pan-fried to crispy perfection and glazed in an irresistible sticky sweet and spicy glaze, these poppable tofu nuggets will become your new favorite weeknight dinner. Here are some tips on how to make it.
How to prep the tofu:
When frying anything, eliminating excess moisture is key. This can be especially challenging with tofu, which comes to us packaged in its own personal moat. While many prefer to squeeze out excess liquid by pressing the tofu block beneath a weighed-down sheet pan, I prefer to slice the tofu into cubes first, then soak them for 20 minutes in boiling seasoned water. The hot water causes the proteins to constrict, forcing out the excess water inside the tofu, so after it’s drained and patted dry, the tofu is much firmer and less water-logged. As a bonus, the salt in the water also pre-seasons the tofu.
Ingredients
- 1(14-oz.) pkg. extra-firm tofu
- 2 Tbsp.plus 1/4 tsp. kosher salt, plus more
- 1/4 c.cornstarch
- 1/2 tsp.garlic powder
- 1/3 c.vegetable oil
- 2 Tbsp.gochujang
- 2 Tbsp.honey or agave
- 2 Tbsp.unseasoned rice vinegar
- 2 Tbsp.reduced-sodium soy sauce
- White rice, for serving
- 1scallion, thinly sliced
Directions
-
- Step 1Remove tofu from package, discarding excess moisture. On a cutting board, holding knife parallel to board, slice tofu block in half to yield 2 thinner blocks. Cut each block into 12 cubes about 1″ x 1″ each. Arrange in a heatproof baking dish (preferably 8″ x 8″) in a single layer.
- Step 2In a kettle or medium pot, bring 6 cups water to a boil. Pour water over tofu; sprinkle 2 tablespoons salt evenly across water. Let sit 20 minutes.
- Step 3Meanwhile, line a rimmed baking sheet with paper towels or a clean kitchen towel. Working one or two at a time, remove tofu cubes from water and blot dry on all sides with more paper towels. Arrange on prepared sheet. Cover with more paper towels or another clean kitchen towel and lightly pat dry again (do not apply too much pressure). Rinse baking dish and thoroughly dry.
- Step 4In a small bowl, whisk cornstarch, garlic powder, and 1/4 teaspoon salt.
- Step 5Blot top of tofu cubes one final time. Working one or two at a time, transfer to cornstarch mixture and toss to coat. Transfer to dried baking dish. Remove wet paper towels from baking sheet and wipe sheet dry; line with fresh paper towels.
- Step 6In a large, heavy, high-sided skillet over medium-high heat, heat oil until shimmering. Fry tofu in a single layer, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer to prepared sheet; season with salt, as desired.
- Step 7In another large skillet over medium-high heat, bring gochujang, honey, vinegar, and soy sauce to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 1 minute.
- Step 8Add tofu to skillet and toss in glaze until coated and warmed through. (If glaze seems too thick to coat tofu, loosen with 1 tablespoon water and continue to toss.) Serve warm over rice, topped with scallions.
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Jessica Williams
Michael Johnson
