Begin by draining the tofu and pressing it for at least 15 minutes to remove excess water. Wrap it in a clean towel, place a weight on top, and let it sit—this helps achieve that perfect crispness.
Once pressed, cut the tofu into evenly sized 1-inch cubes. Keep the pieces uniform for consistent frying and crisping.
In a small bowl, whisk together the cornstarch with a pinch of salt and pepper. Gently toss the tofu cubes in the mixture, ensuring each piece is lightly coated with a starchy layer that will crisp up nicely.
Heat the vegetable oil in a skillet over medium heat until shimmering and hot—this will happen quickly and you’ll notice the oil starting to ripple.
Carefully add the coated tofu pieces to the hot oil, spacing them out so they aren’t crowded. Let them cook undisturbed for about 3-4 minutes, until the edges are golden and crispy, and you hear a gentle crackling.
Using a spatula, gently flip each piece to fry the other sides, cooking for another 3-4 minutes until all sides are evenly golden and crackly. The tofu should smell slightly smoky and look irresistibly crispy.
Once crispy and golden all over, transfer the tofu to a plate lined with paper towels to drain any excess oil. Let it rest for a minute to settle the crust and keep that satisfying crunch.
Serve immediately while hot and crispy—pair with your favorite dipping sauce or add to bowls and stir-fries for a crunchy topping. Enjoy that perfect crackle with each bite!
