- 1 block firm tofu, about 14 oz / 396 g (refrigerated not silken)
- 2 tablespoons coconut aminos, or soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil, or other oil, for frying
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Place tofu between a clean kitchen towel or paper towels. Put a heavy pan or weighted object on top and let it press for 30 minutes to remove excess moisture. You can also use a tofu press for this step.
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Cut the pressed tofu into 1/2-inch (1 cm) cubes and place in a large bowl. Pour the soy sauce over the tofu cubes, tossing gently to coat.
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In a small bowl, combine the cornstarch, nutritional yeasts, garlic powder, onion powder, salt, and black pepper. Sprinkle the coating over tofu pieces and toss gently. Ensure each piece is evenly coated. Let it rest for 5 minutes and toss again. This way you’ll get a nice thick coating.
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Heat vegetable oil in a skillet or wok over medium heat. Once the oil is hot (about 350°F / 175°C), carefully add tofu cubes, spacing them so they do not touch. Fry for about 2 minutes per side or until golden brown and crispy.
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Transfer fried tofu to a paper towel-lined plate to drain excess oil. Serve immediately.
- Refrigerator: Fried tofu can be stored in an airtight container in the refrigerator for 3 to 4 days.
- Freezer: Store leftover tofu in an airtight container or freezer bag for up to 3 months.
- Reheating: You can eat this fried tofu cold, at room temperature, or heat it up. To reheat, place the tofu on a baking sheet and bake at 375°F until warmed through. Alternatively, you can heat it in a skillet over medium heat with a little oil or nonstick spray. The microwave also works, but I prefer the other two methods to restore some of the crispiness on the outside.
Calories: 215kcal, Carbohydrates: 10g, Protein: 11g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Sodium: 320mg, Potassium: 84mg, Fiber: 2g, Sugar: 0.3g, Vitamin A: 1IU, Vitamin C: 0.1mg, Calcium: 126mg, Iron: 2mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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