Crispy Fried Tofu
Sriracha mayo is the perfect partner for this protein-packed alternative to french fries.
- Total Time:
- Yield: Makes 24 fries
Photography: Bryan Gardner
- 1 package (14 ounces) extra-firm tofu, drained
- 1/3 cup cornstarch
- 1/4 cup safflower oil
- Coarse salt
- 1/3 cup mayonnaise
- 1 tablespoon Sriracha
- Chopped scallion greens and lime wedges, for serving
Cut tofu crosswise into eight 1/2-inch slabs, then cut each slab lengthwise in thirds. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 30 minutes.
Dredge tofu in cornstarch, patting with fingers to help adhere. Heat oil in a large heavy-bottomed skillet over medium. Add tofu in two batches; cook until very light golden, turning gently to cook all sides, about 5 minutes. Transfer to plate lined with paper towels. Season immediately with salt.
Mix mayonnaise and Sriracha. Serve tofu with sauce, scallions, and lime wedges.