Even Derek likes this. Crispy on the outside, soft on the inside, and amazing with the Asian noodle salad or just as a delicious protein aside roasted veggies.
Grape seed or preferred oil for pan-frying the tofu
1 brick firm or extra firm tofu, sliced into 1/2 – 3/4” cubes
1/3+ cup cornstarch (just guessing here: you need enough to coat all the tofu)
sea salt, to taste
Put cubes of tofu onto a sheet of paper towel and press with another paper towel on top to blot wetness.
Combine cornstarch and enough salt for some decent flavour. Place cubes of tofu in a large ziplock bag and sprinkle on a generous amount of salted cornstarch. Gently toss/shake the tofu so all the pieces get coated. Remove pieces and place in a colander, gently shaking to remove excess cornstarch. Place in a pre-heated pan with a generous amount of oil and pan fry on medium-low heat until pale gold and crispy. Turn over pieces and repeat. They will be very pale golden and crispy on the outside, soft on the inside. Repeat batches until you’ve crisped up all the tofu, adding more oil if necessary.