Crispy Tofu with Cashews
Tear, don't cut. Cornstarch crust. The meat-eater's tofu.
Timing note: 30 min
Crispy Tofu with Cashews
Tear, don't cut. Cornstarch crust. The meat-eater's tofu.
Timing note: 30 min
The Key Move
Most people hate tofu because it’s a wet sponge. To fix it, we use two tricks: 1) Tearing the tofu creates rough, craggy edges that catch more oil and crisp up better than smooth cubes. 2) Cornstarch creates a glass-like shatter crust.
Leagues
Take This Recipe Into Leagues
Find an active challenge, vote, or challenge the current king.
The Setup
- Skillet12-inch
- Cutting Board
- Chef's Knife
The Mise en Place
4Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/3)
Tofu stuck to the pan.
Pan wasn't hot enough, or you moved it too soon. Let the crust form before flipping.
Tofu is soggy.
You didn't press the water out, or you overcrowded the pan (steaming).
The Method
TEAR
Use your hands to RIP the tofu into 1-inch chunks.
Surface area = Crunch.
COAT
Toss tofu in cornstarch (2 tbsp) and salt. Shake off excess. Pitfall: Do this immediately before frying. If it sits, the tofu water hydrates the starch and it becomes gummy glue.
SHALLOW
Heat generous oil in a skillet. FRY tofu on all sides until golden. Remove.
BLISTER
In the same hot oil, BLISTER the snap peas (8 oz) and cashews (½ cups) for 1 minute.
Peas should be bright green with black char spots.
Peas should be bright green with black char spots.
TOSS
Toss everything with soy sauce, vinegar, and chili.
Master These Next
Spiced Chickpeas
Crispy bits, creamy broth, and a turmeric gold rush.
Brothy Thai Curry with Silken Tofu
Herb oil, spicy broth, and tofu that melts like butter.
Vegetarian Skillet Chili
Corn, beans, and tomatoes that taste like meat. Brown the paste.