Salty Crispy Tofu

Prep Time 5

Cook Time 6

Soaking Time 15

Total Time 11

Perfectly salted, crispy on the outside and soft and eggy on the inside. This Salty Crispy Tofu would make a fun appetizer or snack.

Servings 4 appetizer size

Calories 129 kcal

▢ 250 grams medium tofu
▢ 2 cups water
▢ 2 tablespoons salt
▢ 4 tablespoons cornstarch
▢ 3 tablespoons neutral oil {See Recipe Notes. The amount of oil will depend on the size of the pot. Also, about half of the oil is absorbed, the rest remains in the pan.}

Drain the tofu and slice it into 1 inch cubes. Put the tofu in a shallow bowl, large enough to hold the tofu and 2 cups of water.
Boil the water and dissolve the salt in it. Pour over the tofu and let it sit for 15 minutes, then drain the water off.
Sprinkle about 2 tablespoons of the cornstarch on a flat surface. Roll the tofu cubes in the cornstarch. Add more cornstarch as needed.
In a high-sided pot, add enough oil to lightly cover the bottom of the pan. Put the heat on medium high and when it's hot, add the tofu cubes. Fry on one side for 4 minutes, and then flip over and fry on the other for 2 minutes.
Remove the tofu and place it on a cloth or paper towel to absorb the oil.
Enjoy while hot!

use medium tofu, or medium firm
use a neutral-flavoured oil that can withstand high heat
use enough oil to just cover the bottom of your pan. I used 3 tablespoons of oil for a 9 inch diameter pan. Only about half of the oil is absorbed.
make sure the oil is sizzling before you add the tofu cubes. If the oil is not hot enough, the tofu might absorb more oil than necessary.

This tofu is best served hot and fresh. You can store any leftovers in the fridge, but the tofu will lose its crunch.

Nutritional information is an estimate only. It's based on half of the amount of oil being absorbed into the tofu.