Extra-Crispy Tofu Korean-ish

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 garlic powder, 2.6 g onion powder, 2 g gochugaru, 0.5 g ground ginger, 1 g black pepper, 2.6 g fine salt, 1.75 g baking powder (optional but recommended). Toss with the tofu until thoroughly coated.

• 21 gCornstarch
• 2.6 gGarlic Powder
• 2.6 gOnion Powder
• 2 gGochugaru, suggested starting amount; adjust to taste
• 0.5 gGround Ginger, suggested starting amount
• 1 gBlack Pepper, to taste
• 2.6 gFine Salt
• 1.8 gBaking Powder, optional but 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.

• 5 gGarlic, freshly grated; about 1 3/4 tsp

Step 9 · Sticky Garlic–Soy Glaze

While the tofu cooks, combine the sauce soy sauce, rice vinegar (or lime juice), honey (or maple syrup), 13 g sauce water, sesame oil and freshly grated garlic in a small saucepan. Simmer for 30–60 seconds. For an especially glossy, clingy glaze, mix the optional 2.6 g cornstarch with its separate 13 g cold water, stir into the sauce and cook for another 10–15 seconds. Remove from heat.

• 26 gSoy Sauce, 1 3/4 tbsp; sauce
• 13 gRice Vinegar, just under 1 tbsp; or fresh lime juice
• 26–35 gHoney, or maple syrup; adjust to taste
• 4 gSesame Oil, just under 1 tsp
• 5 gGarlic, freshly grated; about 1 3/4 tsp
• 2.6 gCornstarch, for the optional slurry

Step 10 · Glaze off heat and serve

Turn off the heat under the crisp tofu. Toss gently with just enough glaze to coat, or drizzle after plating for maximum crunch. Serve immediately.