Extra-Crispy Tofu with Chili Crisp + Lime
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.
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.
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.
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.
Step 9 · Chili Crisp + Lime
Mix 1–2 tbsp chili crisp, 1 tbsp fresh lime juice, 1 tsp soy sauce and 1 tsp honey in a bowl. No cooking is necessary.
Step 10 · Finish off heat
Turn off the heat under the re-crisped tofu. Toss lightly with the chili crisp + lime mixture, or spoon it over the tofu after plating. Finish with optional chopped cilantro and crushed peanuts. Serve immediately.