Crispy Panfried Tofu
MAKES: 4 or more servings
TIME: 20 minutes
Panfrying tofu gives you crisp, almost baconlike slices without a lot of extra oil. For super-crunchy, chiplike wafers, slice the tofu as thinly as you can. If you want a crisp-tender texture, cut thicker pieces. In addition to being added to hot dishes, tofu prepared like this is great for sandwiches, salads, and simple saucing.
2 to 3 tablespoons neutral oil, like grapeseed or corn
1 to 2 pounds tofu, sliced crosswise 1/4 to 1 inch thick (see headnote) and patted dry
Salt
Put the oil in a deep skillet over medium heat. When hot, slide in the tofu, taking care not to overcrowd the slices (you’ll have to work in batches).
Cook until the bottoms are crisp and golden, 3 to 4 minutes, then carefully flip and cook the other side. As they finish, transfer them to paper towels and sprinkle with salt if you like. Use immediately or cool, wrap, and refrigerate for up to 3 days.
