Plant kitchen
Give tofu a crisp edge
Start firm, remove the surface water and let each side meet the heat. Save the wet sauce for the final moment.
THE PAYOFFGolden tofu cubes with a light crisp coating
TAKE IT STEP BY STEP
The method.
Choose the right tofu
Use firm or extra-firm tofu, rather than silken. Drain it and follow the packet’s pressing advice. Some extra-firm products need no pressing; softer firm blocks benefit from about 10–20 minutes in a tofu press or under a light, stable weight.
Dry and cut
Pat the surface dry and cut into about 2 cm cubes. Do not crush them while blotting. Too much remaining water makes a coating pasty and encourages steam instead of browning.
Use a light coating
Toss the cubes gently with the cornflour, a little salt and pepper just before cooking. Aim for a thin dusting rather than thick white patches. Leave wet marinades for another method or serve their flavours in a sauce.
Brown in one layer
Heat the oil over medium to medium-high heat. Add the tofu in a single layer with small gaps. Cook for about 8–12 minutes, turning to brown several faces. Let a crust form before moving each piece.
Keep the finish dry
Transfer to a plate and serve promptly with sauce alongside. If glazing, add a small amount only at the last moment and toss briefly. A long simmer in sauce gives you tasty tofu, but a softer coating.
WHEN IT GOES SIDEWAYS
A small fix.
The coating is gummy
Dry the tofu more thoroughly and use less cornflour. Coat just before cooking so it does not sit in released moisture.
The cubes tear when turned
Use firmer tofu, give the first side longer to set and turn with a thin spatula. Avoid repeatedly poking soft pieces.
It is golden but oily
Keep the heat steady and avoid adding large amounts of extra oil. Transfer the finished cubes out of the pan rather than leaving them sitting in the oil.
Add crisp tofu to a noodle bowl at the table. Keep some unsauced pieces on top if the contrast is the point.