Super crispy, delicious tofu seasoned simply with just salt and pepper. It's a total revelation in my kitchen.
1block extra-firm tofu
1/4cupvegetable or canola oil
1/4teaspoonfreshly-ground black pepperor to taste
Additional salt and pepper to taste
Press tofu to remove excess moisture. To do so, line a plate with several paper towels. Place tofu on paper towels and top with two or three more paper towels. Place three or four more plates on top of the tofu, making sure they're well-balanced. Drain for 20 - 30 minutes, checking occasionally to make sure plates are still balanced (toppling plates = bummer!)
Remove tofu from paper towels. Place on cutting board and cut tofu into squares or rectangles, as desired.
Add the vegetable or canola oil to a large skillet over medium-high heat.
Add the corn starch, 1/2 teaspoon salt and 1/4 teaspoon pepper to a large plate or shallow baking dish. Mix.
Working in batches, dredge the tofu in the corn starch mixture, turning to coat evenly.
Carefully add tofu to hot oil in skillet. Cook over medium-high for about 10 minutes, turning occasionally to brown all sides.
Remove tofu from pan and place on several paper towels, blotting to remove excess oil.