Extra-Crispy Tofu with Peanut-Lime Sauce

Step 1 · Press, tear and dry

Press the 350 g Soyganic Organic Extra-Firm Tofu block for 15–30 minutes, then blot very dry. Tear into irregular bite-size chunks for maximum craggy surface area, or cut into cubes.

• 350 gExtra Firm Tofu, 1 Soyganic Organic Extra-Firm Tofu block; pressed dry

Step 2 · Tofu + pre-coat

Toss the dried tofu gently with the pre-coat ingredients: 4.5 g soy sauce and 4.5 g avocado oil, until the surface is just tacky.

• 4.5 gSoy Sauce, just under 1 tsp; pre-coat
• 4.5 gAvocado Oil, just under 1 tsp; pre-coat

Step 3 · Crispy coating

For the crispy coating, mix 21 g cornstarch, 2.6 g onion powder, 2.6 g garlic powder, 2.6 g fine salt, 1 g black pepper, 1.75 g baking powder (optional but recommended). Toss with the tofu until thoroughly coated.

• 21 gCornstarch, for the crispy coating
• 2.6 gOnion Powder, just under 1 tsp
• 2.6 gGarlic Powder, just under 1 tsp
• 2.6 gFine Salt, just under 1/2 tsp
• 1 gBlack Pepper, approximately; to taste
• 1.8 gBaking Powder, scant 1/2 tsp; recommended

Step 4 · Rest the coating

Rest for 5 minutes so the coating hydrates slightly and grips the tofu.

Step 5 · Cooking: heat the pan

Heat 26–39 g avocado oil in a wide frying pan over medium-high heat. Add the tofu in one layer with plenty of space; work in batches if needed.

Step 6 · Fry until deeply golden

Leave the tofu completely alone for 2–3 minutes before flipping. Continue until deeply golden on most sides, roughly 10–14 minutes total. Let the crust release naturally before turning.

Step 7 · Cooking: steam finish

Reduce the heat to medium or medium-low. Add 13–26 g water reserved for the steam finish and immediately cover. Keep covered for 30–45 seconds.

Step 8 · Re-crisp

Uncover, return to medium-high heat and cook until all moisture has gone and the crust has re-crisped, about 30–60 seconds.

• 3 gGarlic, freshly grated; 1 tsp

Step 9 · Peanut-Lime Sauce

While the tofu cooks, whisk together 32 g peanut butter, 15 g soy sauce, 15 g fresh lime juice and 7 g maple syrup or honey, plus the optional 3 g freshly grated garlic and about 0.5 g chili flakes. Whisk everything except the water first, then gradually add 15–30 g warm sauce water until smooth and thick but pourable. No cornstarch slurry or cooking is needed.

• 32 gPeanut Butter, smooth; 2 tbsp
• 15 gSoy Sauce, 1 tbsp; for the sauce
• 15 gLime Juice, freshly squeezed; 1 tbsp
• 7 gMaple Syrup, 1 tsp; or honey
• 3 gGarlic, freshly grated; 1 tsp
• 0.5 gCrushed Red Pepper Flakes, about 1/4 tsp
• 21 gCornstarch, for the crispy coating

Step 10 · Sauce off heat

Once the tofu is fully crispy and steam-finished, turn off the heat. Toss it very lightly in the peanut-lime sauce, or drizzle over the plated tofu for maximum crispness. Serve immediately.