Crispy Tofu
A deliciously crunchy tofu dish that combines a crispy exterior with a soft interior, perfect for a variety of meals.
Equipment
- Non-Stick Pan
- Shallow Dish
Ingredients
- 1 pound soft tofu
- 2 tsp. light soy sauce
- 1/4 tsp. dark soy sauce
- 1 Tbsp. oyster sauce (or vegetarian oyster sauce)
- 1/2 tsp. sugar
- 2 Tbsp. water
- 1/4 cup cornstarch
- 1/2 tsp. salt
- 3 Tbsp. vegetable oil
- 1 scallion (chopped, for garnish)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Slice the tofu in half lengthwise, then cut into 1/2-inch thick rectangles.
- In a bowl, mix together light soy sauce, dark soy sauce, oyster sauce, sugar, and water. Set aside.
- Heat vegetable oil in a non-stick pan over medium heat.
- In a shallow dish, combine cornstarch and salt. Coat each tofu slice in the mixture.
- Add the coated tofu slices to the hot pan. Pan-fry for about 4 to 5 minutes on each side until golden brown.
- Remove tofu from the pan and pour the sauce mixture into the same pan. Bring to a gentle simmer until syrupy.
- Drizzle the sauce over the crispy tofu and garnish with chopped scallions. Serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for best results.