BEST Crispy Tofu With Spicy Mayo Dipping Sauce

This recipe is everything, and SO easy. Vegan, of course.

The secret to success is freezing the tofu before cooking. Here’s what to do. Drain the tofu, cut into squares, place on a plastic cutting board, and freeze.

Don’t be worried if the tofu changes color; it’s all good, and the color change means the texture of the tofu will be chewier and even more delicious.

When it’s nice and frozen (took a couple hours for me) place in a bag with some cornstarch and shake.

Add three tablespoons of oil to a pan and heat until shimmering. I like avocado oil.

Be patient and don’t check on the crispy progress too soon. You’ll know the tofu is ready to turn when it releases easily from the pan.

You could also bake in a 350 degree oven or place in an air fryer, but this time I used the cooktop ‘cos it was quicker.

When it’s brown and crispy on both sides, sprinkle with a little cracked pepper, and serve.

For my yummy Dipping Sauce, mix 1/3 cup vegan mayo with a tablespoon of Sriracha. Add a little chopped cilantro. This sauce is very similar in taste to the Japanese mayo at sushi restaurants.

It’s seriously SO full of flavor, I could almost eat an entire block of tofu. Not kidding.