Crispy Tofu

1 package extra-firm tofu
2-3 tsp your favorite seasoning blend (try Umami, Za’atar, or Red Rooster)
1/2 Cup flour
frying oil (something with a high smoke point, like coconut, grapeseed, or canola oil)

Additional supplies:
2 large rimmed baking sheets
paper towels



Press the tofu: Slice the block of tofu into pieces. Line one rimmed baking sheet with paper towels, and arrange blocks of sliced tofu in a single layer, topping with another layer of paper towels. Put the second baking sheet on top of the first, and weigh it down with pots and pans, bags of sugar or flour — whatever you have in your kitchen to evenly press the liquid out of the tofu cubes. Chill tofu in the fridge for 1 hour. This pressing process helps to dry out the tofu pieces, and gives you a better “crisp.”

Remove pans from refrigerator, and transfer the pressed tofu pieces to a plate or shallow bowl. Season all sides of each block with your preferred seasoning blend, and coat with flour. (You can also combine the seasoning with the flour, and coat the tofu in a single step, if you find that easier.)

Put enough oil in your large, heavy skillet or cast iron pan so that it is at least 1/2″ deep, and heat to 325°F. Add the seasoned tofu pieces to the heated oil,  making sure you don’t crowd the pan. Fry for 4 minutes (or until golden) and flip. Fry an additional 4 minutes, then transfer blocks to paper towels to cool.

Delicious on their own, these fried tofu bites also make tasty sandwich fillings.