Do you think you don’t like tofu? I thought that for a long time too. It doesn’t really have much of a flavor in its natural state. It has kind of a squishy, egg-like texture. No thanks.
Then I had crispy tofu. And my life was changed.
Ok maybe that’s a little dramatic. But it DID open my eyes to a new reality that added spices could take no-flavor to flavor-town. And non-mushy tofu actually had the most scrumptious popcorn chicken-like texture.
There are a few keys to getting that crispy texture:
- Use extra firm tofu. Anything less and I can’t guarantee the texture.
- Press the tofu. Excess water gives it that eggy texture that we are trying to avoid. You can use a tofu press. Or my personal favorite method: place a block of tofu between two small plates with something heavy on top (a coffee mug full of water works well). Leave it alone for 2-4 hrs.
- Cook it dredged in cornstarch (see recipe below) for a crispy crust.
- Make sure you have enough oil in your pan, cook over medium-high heat and don’t stir it around. Allow enough contact with the pan to get a crust, then flip and repeat.
This is a staple around our house for a few reasons:
- It’s freaking good. Not rocket science. It just tastes good.
- Whether you’re trying to adopt a plant-based lifestyle, eat vegan or just find an alternative to replace meat with plant protein in a few meals, tofu is a protein-packed, plant-powered source of nutrition.
- We go meatless at least a few days a week, primarily to cut our grocery bill. We can get a block of organic / non-GMO tofu at our local grocery store for $1.50. Compare that to onsale, poor quality chicken for $1.99/lb which is likely the cheapest you’ll find meat. It’s a no brainer.
Canaan loves it. He screams “TOTU TOTU!” when he sees me making it. Austin says this is what chicken nuggets wish they could be. Not totally sure what that means, but I think it’s a good thing?
Basically what I’m saying is you should try this. And warning: this is highly addictive and may get gobbled up by hungry hubbies or demanding kiddos before you get your serving. It’s delicious with rice or noodles for dinner, on top of a burrito bowl instead of meat, or served as an appetizer with this peanut sauce for dipping.
Parents of littles: I recommend pulling theirs out a few minutes early before it gets super crispy. That makes it easier for their little gums to chew through and gives it a few extra minutes to cool down.
[cooked-recipe id=”1286″]
