Crispy tofu

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan
  • Nutrition: Per serving (4)

  • kcal165
  • fat10g
  • saturates1g
  • carbs11g
  • sugars0g
  • fibre0g
  • protein8g
  • salt0.6g
  • Ingredients
  • Method
  • Ingredients

  • 400g block firm tofu
  • 3 tbsp cornflour
  • ½ tsp garlic granules

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • ½ tsp smoked paprika
  • ½ tsp fine sea salt
  • ½ tsp ground black pepper
  • 2 tbsp vegetable oil
  • Method

    1. Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.

    2. Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips. 

    3. Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.

    4. Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving. 

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