If you’ve never been on board with tofu, I’m here to tell you – it really CAN be delicious; especially in the case of this Crispy Salt and Pepper Tofu.
Tofu is one of those neato foods that takes on whatever flavor – and often texture – you want it to, for better or for worse. Usually, thankfully, for the better.
So I think it’s kind of funny when people flat-out declare they hate tofu. Except, you know, they haven’t even tried it – in any shape or form.
I guess I haven’t eaten meat in years and you could say the same thing about some kinds of meats, so I really have no room to talk.
What I would like to talk about is this. Crispy salt and pepper tofu. This recipe – so simple, so easy – is totally a revelation for me. Not since I discovered Sara Moulton’s beer bread have I been so ga-ga over the possibilities of one single recipe.
See, the thing is, I’ve always been able to say I like tofu – done right – but I’ve never, ever been able to make a plain old block of the stuff taste as good at home as when I buy prepared (marinated, baked, smoked etc.) tofu from a restaurant or grocery store.
Every once in awhile, I buy a block and try to make it taste decent. It’s always edible, sure, but irresistible? Hardly.
Until now. Until now!
Scrumptious, betcha-can’t-eat-just-one, crispy salt and pepper tofu.
The super-simple secret is dredging it in cornstarch – and then, yes, frying it in a fair amount of vegetable or canola oil until crisp.
I’ve been making this stuff by the freezer-bag-full. See, it freezes wonderfully and I can just pull a few pieces out to top pasta, to sub for chicken in barbecue chicken pizza (sooo good), as a quick snack for the baby … loads of possibilities.
Tofu. Done at home. Deliciously. Is my life complete? Quite possibly.
I do know this: even “never-tried-it-still-loathe-it” tofu haters would like tofu done this way. I’m pretty sure of it.