Crispy Tofu

• Vegan
• Gluten free

• Refrigerated

  • 1 15-ounce block Tofu, extra firm

• Oils & Vinegars

  • 1 1/2 tbsp Canola or grapeseed oil

Found on wellplated.com

Description

Ingredients

• 1, 15-ounce block extra firm tofu (do not use firm or silken)
• 1 1/2 tablespoons canola or grapeseed oil

Directions

• Place tofu in the freezer for at least 3 hours or up to 3 months. No need to unwrap—just pop the package right into the freezer. When ready to cook, remove the tofu from freezer and unwrap. Discard any frost or ice that’s formed on the outside, but do not tear the tofu. If the ice seems to be really stuck, leave as is. Bring a pot of water large enough to completely submerge the tofu to a boil (a medium/large saucepan works best). Gently slip the frozen tofu block into the water. Return the water to a boil, then reduce the heat to a gentle simmer. Continue simmering the tofu for 15 minutes, flipping once half way through. Carefully and immediately remove the tofu and set it aside on a paper towel-lined plate. Once cool enough to handle, cut into 1/2 to 3/4 inch-cubes. In a large wok or skillet, heat the oil over medium-high heat until very hot but not smoking. Add tofu pieces in a single layer. Let cook for 5 minutes on one side, then with a heat-proof spatula, flip the tofu pieces so that all sides brown, cooking for a few minutes on each remaining side. Once tofu is lightly browned and crispy (about 10-12 minutes total), remove from the pan. Use in your favorite stir fry, dip in peanut sauce, or add to soups or stews.

Nutrition