A foolproof crispy tofu recipe. Serve the crispy tofu pieces over salads or noodles, in tacos, wraps and more.
1(16-ounce)package extra-firm tofu, cut widthwise into ¼-inch thick slabs
Morton kosher salt
Line a baking sheet with three layers of paper towels. Arrange tofu on paper towels then top with three more layers of paper towels. Set a second baking sheet on top and weigh down with something heavy, such as a Dutch oven or a few cans; let press for 15 minutes.
Whisk together cornstarch and ½ teaspoon kosher salt in a shallow dish. Cut tofu into ¼-inch thick strips. Dredge tofu in cornstarch to coat.
Heat ¼ cup oil in a 12-inch stainless steel skillet over medium-high heat until shimmering.
Add tofu in an even layer and cook, without moving, until browned and crisp and naturally releases from skillet, about 5 minutes. Using tongs, flip pieces and continue cooking until golden brown, on bottom side, about 5 minutes more. Flip again and cook 5 more minutes until lightly golden browned all over.
Transfer tofu to a paper-towel-lined plate and sprinkle lightly with kosher salt.
It's important to use extra-firm tofu for this recipe. Firm can be used in a pinch, but won't come out as crispy. We don't recommend making this ahead of time, but if you have leftovers, store them in an airtight container in the refrigerator. Reheat the tofu in a nonstick stillet with a splash of oil just until re-crisped and warmed through.