1blockextra firm tofupressed and sliced into 24 "fingers"
2tablespoonscornstarchor potato starch
¼cupflourwhite, wheat, white wheat, or gluten-free flours are all fine
¼teaspoonsalt
1teaspoongarlic powder
1teaspoononion powder
¼cupsunflower oil
Instructions
In a small bowl, whisk together the soy sauce, vinegar, and ½ teaspoon of garlic powder. Pour over the tofu cubes in a shallow dish, then set aside to marinate for 15-30 minutes. Whisk together the flour, salt, remaining garlic powder, and onion powder, and set that aside.
Transfer the tofu to a large bowl, discarding any extra marinade. Add the cornstarch to the bowl, and toss together until the tofu is well coated. Then, add the flour mixture to the same bowl, tossing to coat evenly.
Heat the oil in a large nonstick skillet on medium-high heat, making sure that the pan is hot before adding the tofu. To check, wet your fingers under the tap, and flick a few drops of water into the oil. If it sizzles off immediately, the pan is ready. Add the tofu to the pan making sure that the pieces don’t overlap.
Cook the tofu for 7-8 minutes, until you can see that the bottoms have turned golden brown. Use a spatula to flip the cubes over, and cook for another 6-7 minutes, so they’re browned on the other side. Transfer to a plate lined with paper towels or a clean cloth napkin to drain for a few minutes, then serve immediately.
Video
Notes
Use a nonstick pan. I have made this tofu in my cast iron skillet, and the results just aren't as good. Doable, but not ideal.Place the tofu pieces into the pan one at a time. Don't dump the bowl in! You want to arrange these so they aren't touching, and one by one is the best way.Leave them alone. Don't mess with the tofu until it's time to flip. If you do, you can mess up the coating. Trust the process!Leftover will keep for 3-5 days in the refrigerator. Reheat at 350° F in the oven for 10-12 minutes or the air fryer for 5-7 minutes.