right from Ambitious Kitchen
RECIPE:⠀
1️⃣ cut a block of firm or extra firm in half and press between two plates with paper towels + a jar or pot on top for 20-30 minutes to release the excess liquid.⠀
2️⃣ cut the tofu into 3/4-inch cubes and toss in cornstarch or arrowroot starch + a little salt.⠀
3️⃣ fry in high-heat oil (like avocado oil) in a skillet over medium-high heat for a few minutes on each side, until golden 🤌🏼⠀
4️⃣ serve immediately or refrigerate in an airtight container for a few days + reheat in a skillet, oven, or toaster oven!⠀
⠀
I served mine in a grain bowl with quinoa, roasted broccoli, shredded carrot, thinly sliced radish, sliced avocado, and sriracha ranch dressing! OH SO CRISPY.⠀
1️⃣ cut a block of firm or extra firm in half and press between two plates with paper towels + a jar or pot on top for 20-30 minutes to release the excess liquid.⠀
2️⃣ cut the tofu into 3/4-inch cubes and toss in cornstarch or arrowroot starch + a little salt.⠀
3️⃣ fry in high-heat oil (like avocado oil) in a skillet over medium-high heat for a few minutes on each side, until golden 🤌🏼⠀
4️⃣ serve immediately or refrigerate in an airtight container for a few days + reheat in a skillet, oven, or toaster oven!⠀
⠀
I served mine in a grain bowl with quinoa, roasted broccoli, shredded carrot, thinly sliced radish, sliced avocado, and sriracha ranch dressing! OH SO CRISPY.⠀
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