yes people, drain tofo first ...under towels... put weight on top...
I LOVE this tofu! Made with peanut oil but will try olive oil next time. It was crispy on the outside which I have had trouble doing with tofu in the past. I ate with Potsticker Gyoza dipping sauce and also mixed into a quinoa and lettuce salad with cucumbers, carrots and grapes, delicious!
on frying tofu...the directions should warn you of the hazard of not draining tofu completely! I drained mine extensively on many changed layers of paper towels. Still I had a LOT of splashing of hot oil from the moisture that remained in the tofu. It did get beautifully crispy but please be sure that the tofu is as dry as it can be!
These were very good. On half, I used olive oil and seasoned them with a sprinkle of sugar and seasoned salt. On the other half, I seasoned them with a nutritional yeast coating. Both fried up very crispy.
Absoloutely delicious tofu! Mine came out lovely and crispy. I used olive oil, which was great. A tip: After you've cooked your tofu squeeze it again with kitchen paper and it will reduce the oil on the tofu so it wont taste greasy. Happy eating!
Thank you for the recipe. I love the crispyness and I add a little garlic powder on mine! Just love it!
Loved it! :)
This was delicious, crispy on sides and soft in the middle. I added some Mixed Garlic Spice I had instead of the cayenne. Thanks so much.
Great recipe for crispy, nicely browned tofu. We cut it into smaller pieces after browning and put it in an Asian-style slaw.
Nice base recipe. The tofu was crispy as promised.