Crispy Fried Tofu

🧂 Ingredients

• 16 oz extra firm tofu, pressed and cubed
• ⅓ cup cornstarch or potato starch
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon salt
• Pinch turmeric for color

  (optional)
• Grapeseed oil for frying

  (peanut oil is another option)

Instructions

• 1 Press all the water out of the tofu. You can do this by wrapping the tofu in
  dish towels and then setting something heavy on top like a pan or book. The
  weight of the pan will help to push as much liquid out as possible, so that when
  cooked the tofu stays nice and firm. Then cut your tofu into bite size cubes.
  
  Here some more help on how to press tofu
  [https://www.thespruceeats.com/how-to-press-tofu-3376642] if you have never done
  it before.
• 2 Mix the cornstarch, garlic power, onion powder, salt, and turmeric in a medium
  bowl. Set aside.
• 3 Heat up 4 inches of oil in a deep pot to 390 to 400 degrees fahrenheit. Do not
  fill the pot up with more than ⅓ oil. You may also use a deep fryer if you have
  one.
• 4 Once the oil has reached the correct temperature, toss a third of the cubed tofu
  into the cornstarch mixture. Make sure to coat all sides of the tofu cubes.
• 5 Now place the coated tofu in the pot or fryer right away. Use a spatula to swish
  the tofu cubes around a few times to make sure they don’t stick together. Cook
  for about 30 to 60 seconds until the tofu is golden and crispy. You will want to
  fry the tofu in 2 to 3 batches so you don’t overcrowd the pot.
• 6 Drain on a paper towel and repeat the process until all the tofu is fried.

Nutrition Info