Fried Tofu

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 
  • salt 


  1. 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). 
  2. Slice the tofu into large pieces (about the size of a deck of cards). Season with salt. 
  3. Place tapioca flour on a large plate. Add a pinch of salt, and 2 tbsp each of The Savories and The Chiles. Mix together. 
  4. Coat each piece of tofu generously in the mixture. 
  5. Heat a thick layer of avocado oil in a skillet over medium-high heat. 
  6. When oil is hot, add the tofu pieces to the skillet and cook for several minutes until the outside crust is golden-brown. 
  7. Flip tofu pieces over, and cook on the other side. 
  8. Take the tofu out of the oil, and place on a wire rack or paper towel-lined plate. Allow the excess oil to drain. 
  9. Season with flakey salt, and serve immediately with your favorite sauce

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