Crispy tofu

• tofu↗400g block firm g
• corn starch3 tbsp tbsp
• garlic↗½ tsp tsp

  granules

• smoked paprika↗½ tsp tsp
• fine sea salt½ tsp tsp
• ground black pepper↗½ tsp tsp
• vegetable oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Drain the tofu, wrap it in 4–5 sheets of kitchen paper, place it on a plate and cover with a heavy object, such as a wooden cutting board or a tray with several cans. Leave for 20 minutes to let excess moisture drain.

2. 2

   Combine corn starch, garlic, paprika, salt and pepper in a small bowl. Unwrap the tofu from the paper, cut it in half through the centre, then slice into triangles, cubes or strips.

3. 3

   Coat the tofu pieces in the seasoned corn starch, covering them on all sides. Heat the oil in a large non‑stick pan over medium‑high heat. Fry the tofu for 2–4 minutes on each side until golden, crispy and browned at the edges. Smaller cubes need 2 minutes per side, large triangles 4 minutes. Cook in batches, adding a little more oil if the pan dries out.

4. 4

   Drain the cooked tofu on kitchen paper and season with an extra pinch of salt before serving.