How long does it take to make Crispy Cornstarch Tofu?
For 300 g firm tofu in 2 cm cubes, a quarter cup of cornstarch (or tapioca starch) and 3 tablespoons oil in the skillet: fry 3 minutes until lightly browned, flip and fry another 3 minutes; at the end, return the cubes to the sauce in the skillet for two minutes over a medium flame.
Step by Step
| # | What to do | How long |
|---|
| 1 | Cut the tofu into 2 cm cubes and pat them very dry with paper towels | 5 min |
| 2 | Season the cubes with salt and black pepper and roll them in the starch | 1 min |
| 3 | Heat the oil in a skillet over medium-high heat and fry the cubes 3 minutes on each side | 6 min |
How to Tell It's Done
- until coated on all sides
- until golden and crisp
Tips
- Pat the tofu very dry before coating: moisture left in it turns the starch into glue, and the coating comes out soft instead of crisp.
Common Mistakes
- What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
More Ways
- Cut the tofu into cubes on a plate with cornstarch and coat them, deep-fry and transfer to paper towels; pour a sauce of teriyaki, soy sauce, honey and sesame oil into the skillet, return the tofu, add green onion and sesame seeds and reduce.
The full recipe: Crispy Cornstarch Tofu →
Recipes with Crispy Cornstarch Tofu
All questions
