This is sort of a recipe. It’s pretty loose, but someone asked for it, so I’m gonna write it up.
I got a block of tofu at the store. Probably firm, or extra firm. I don’t remember.
I took it out of the refrigerator, opened it up, drained the water, and then put a towel on the counter, put paper towel on top of it, then put the tofu down, added more paper towel on top of it, and then put weight on it to press it down to drain more water.
I grabbed our toaster oven pan and put it on top of the tofu, then put our tea kettle on top of that since it had some water in it and a little bit of weight. You can use plates, but sometimes the tofu causes things on top to slide off, so… whatever works for you. Let that sit for a bit… maybe an hour? I probably forgot about it.
Remove the weight, get rid of the wet paper towel, the wet tea towel, and all the jazz. Then cut the tofu into pieces. What size? I don’t know… look at the photo I guess. Not too large, but not too small. (More on that later.)
Next I got a big plastic Tupperware-style container, large enough to lay all the pieces into without stacking them. Before I put the pieces in I added soy sauce, some sesame oil, a little bit of rice vinegar, then more soy sauce…
Next came the spices… Here’s a few I remember: smoked paprika, cayenne, chili powder, garlic powder, pepper, and… whatever else I had that seemed like it would fit. Dump a bunch into that soy sauce mix and swirl it around.
Put the tofu pieces into the container, flip them until all sides can soak up the liquid, then sprinkle more spices on the top and stick it in the refrigerator. Come back an hour or more later when you remember you forgot about it. It can sit a long time… whatever.
Now get some corn starch and dump a bunch on a plate. (That shit is messy! It goes everywhere!) Okay, take the tofu pieces out and roll them in the corn starch, covering each side, nice and thick is good. It’ll absorb into the tofu, that’s cool.
Do one piece, put it on a clean plate, surface, whatever, and then do the next, and do them all. Cool.
Once you’ve got them all done, put some oil in a big frying pan. I used olive oil, but use whatever you like/got. Heat that oil and put the tofu pieces in!
Use some tongs, but be careful not to tear the pieces, and check them for crispy done-ness on the bottom, then flip and do the other sides. If you use enough oil you can probably just do the top and bottom, otherwise do the sides as well. They should look browned and crispy, but not burned. Unless you like burned food, like Milt does. (Or did. I don’t know.)
When done take each piece out of the pan and place on new clean paper towel. Once you have them all on paper towel put more paper towel on top and blot out a bunch of oil. Sometimes it’ll stick to the paper towel so be watch out for that. Just press lightly I guess.
Oh, the size of the pieces… if you make them too large, you don’t get enough crispy outside part and you get too much inside part per piece. If you do them too small it’s a pain to coat them, fry them, etc… So pick a good middle group.
Sorry kids, this is the best I can do for a recipe… at least you didn’t have to read about how I’m a busy (cat) mom on the go who is always trying new recipes. Apologies for constantly switching tense between past and present whatever. Hopefully Dana won’t read this.