The Best Fried Tofu

Press the tofu. Wrap it in a lint-free kitchen towel or 2-3 layers of paper towels. Place a heavy object, like a cast iron pan or chopping board weighed down with cans/books over the top. Leave it to drain for 20-30 minutes.

Slice the tofu into even 1-inch cubes. If you want to extract any remaining moisture from the tofu cubes, place them over a towel and press them for another 5 minutes or so.

While the tofu is being pressed, combine all the seasonings and the cornstarch in a bowl and mix thoroughly.

When ready, toss the tofu into the starch mixture, ensuring it's coated on every side. Tap away any excess.

Preheat a large skillet over medium-high heat with about 1/4 inch of oil until it shimmers.

Once hot, carefully add the coated tofu in a single layer and pan-fry the tofu for 2-3 minutes per side until well browned and crispy.Leave the tofu untouched while it cooks, apart from flipping it, so it sears properly.

When ready, use a slotted spoon to carefully remove it from the oil and transfer it to paper towels to absorb any excess oil, then serve and enjoy!