Tofu is like a sponge, absorbing the flavors of whatever it's seasoned with. We like to use a mixture of The Chiles and The Savories here.
Making great tofu is really easy! There are just a few tricks you need to know. First, press the tofu to release excess moisture if you have time (see how here). Second, we like to coat the tofu in a starchy dredge to make it extra crispy when it's fried. These go great in sandwiches, on top of rice bowls, or just on their own with a nice dipping sauce!
- 1 block of firm tofu
- 2 tbsp The Chiles
- 2 tbsp The Savories
- 1/2 cup tapioca flour (can use corn starch or arrowroot powder instead)
- avocado oil
- Drain the tofu and pat dry. Place tofu on top of a paper towel, then place another paper towel over it. Cover with a flat tray, and put something heavy on top to weigh it down. Leave for about 30 min. (This step is optional, but pressing tofu helps release excess moisture and creates a better texture).
- Slice the tofu into large pieces (about the size of a deck of cards). Season with salt.
- Place tapioca flour on a large plate. Add a pinch of salt, and 2 tbsp each of The Savories and The Chiles. Mix together.
- Coat each piece of tofu generously in the mixture.
- Heat a thick layer of avocado oil in a skillet over medium-high heat.
- When oil is hot, add the tofu pieces to the skillet and cook for several minutes until the outside crust is golden-brown.
- Flip tofu pieces over, and cook on the other side.
- Take the tofu out of the oil, and place on a wire rack or paper towel-lined plate. Allow the excess oil to drain.
- Season with flakey salt, and serve immediately with your favorite sauce!