There are so many ways to serve crispy or fried tofu! This crispy tofu and green beans with balsamic soy sauce recipe is so good you’ll hardly notice it’s completely plant-based. You can get crispy air fried tofu in no time at all just like a deep fryer without hardly any oil! It requires 3 ingredients, is ready in 30 minutes and is delicious on its own or on top of rice or salad. There are two main components to this crispy tofu: the tofu (duh), and the marinade. 2 teaspoons rice vinegar. Pan-fry each slice until crispy. TOSS the tofu, soy sauce, rice vinegar, and sesame oil together in a shallow bowl. You use a touch of olive oil to help the cornstarch stick to the tofu, and let the coating do the rest of the work. 2 tablespoons soy sauce. Step 2 Add all the spices to the bowl and coat all the tofu cubes with the spice blend. Let simmer over low heat to thicken. Toss the tofu in cornstarch for a crispy skin. I never liked tofu until I finally had correctly prepared crispy tofu! 2 teaspoons sesame oil. Cut the tofu into cubes, place them with the cornstarch in a container, and shake well until the tofu is fully covered. Instructions. You can also use potato starch, but I find cornstarch makes it the crispiest. Add all remaining ingredients for the sauce aside from the cornstarch and whisk together. You can serve it with a simple sauce. Crispy Tofu Deliciousness To make amazing crispy tofu … I used extra firm tofu. Heat a skillet with oil over high heat, add the tofu, and fry for 5-10 minutes until crispy. The bean curd is tender with crispy skin. Repeat this step with the remaining tofu and cornstarch. Start by making our easy crispy tofu! Arrowroot starch — You can also substitute cornstarch; For the Firecracker Sauce: Hot sauce — … How to serve crispy tofu. Tofu becomes crispy by drying its surface with hot air circulating in the oven. Making crispy tofu doesn’t require a deep-fryer and some hard to find ingredients. When ready to cook add just the tofu to a skillet with a tablespoon of additional sesame oil. Soy sauce: Soy (or tamari for gluten-free) adds a rich and salty flavor that levels up your tofu. Ingredients and Substitutions. Tofu: Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Drain the water from the tofu and place on a paper-towel lined plate. See below for more details on different types of tofu. I owe Mark Bittman for this life changing crispy-tofu hack. Tofu: Use extra-firm tofu, which has more water squeezed out of it than the soft or silken varieties.Less water = more crisp! Made from seven simple ingredients, this recipe will quickly become a household favorite. Heat 1/2 the sesame oil in a non-stick pan/wok. All you do is dice the tofu, pat dry, toss it in cornstarch and then fry it up in oil. Perfect! ; Corn Starch – to make a light crispy coating on the tofu when you fry it. Pin HERE for later and follow my boards for more healthy recipes Crispy Air Fried Tofu Cornstarch forms a layer and coated on the bean curd surface. For the Crispy Tofu: Extra-firm tofu; Sesame oil — or olive oil; Coconut aminos — Or soy sauce, but we recommend coconut aminos as a gluten free option. Tofu - extra firm is best. This is a no fail tutorial that’s ready in about 15 minutes from start to finish! Seriously our favorite way to fry tofu. Removing the excess water from the package is the very important step to get the crispy tofu. Make the sauce first, leaving out the cornstarch, and then after draining the water from the tofu, add to the sauce and marinade overnight. After coating the tofu with the cornstarch, if you felt the tofu is still moist then add another tablespoon of cornstarch until there is no moisture is left on the tofu. 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