I’ve never been able to replicate the perfect crisp-on-the-outside, tender-on-the-inside texture of fried tofu at home. I’m a little fry shy as I’ve imagined misjudging the temperature of the oil and setting my hair on fire numerous times.
But I totally conquered my fear and made the most delicious golden crispy tofu at home the other night! No need for gallons of oil or calls to the fire department.
Ingredients
Serves two
1 block firm tofu, cut into ½ inch thick rectangles
8 ounces cremini mushrooms
¼ cup plus 2 tablespoons grapeseed oil
3 cloves garlic, minced
2 teaspoons turmeric
2 teaspoons ground cumin
salt
black pepper
Method
Heat two tablespoons grapeseed oil in a medium sized saucepan. Sauté mushrooms for four minutes. Lower the heat and add garlic, ½ teaspoon turmeric and ½ teaspoon cumin. Sauté for four more minutes making sure not to burn the garlic. Hit it with a pinch of salt and black pepper. Turn off the heat and set aside.
In a cast iron pan, heat ¼ cup grapeseed oil. The oil has to be hot for the tofu not to stick, but not smoking. Place tofu carefully onto the pan and into the oil. Watch your hands as the tofu is wet and will cause the oil to spit at you. Sprinkle the tofu liberally with the turmeric and cumin. Fry tofu pieces four at a time (don’t crowd the pan!), about two minutes each side or until golden brown and crispy.
Set on paper towels to drain off excess oil. Sprinkle with a pinch of salt and pepper and serve with the mushrooms.