You don’t hate tofu. You just hate poorly-cooked tofu.
Frying is your best bet if you're looking for super-crispy tofu. Just make sure you've pressed as much liquid as you can out of your tofu brick to avoid splatter when it hits the oil.
Cooking the tofu in plenty of sizzling oil adds insane textural complexity and makes any tofu dish exponentially more filling. When you drop it in a deep-fryer heated to 350°F for about 5 minutes, as in thisNo deep-fryer? No problem—you can cook your tofu in a pan with about 1/4 inch of oil, like we do in this, for the same effect. This recipe has you tossing the tofu in cornstarch, for maximum crispiness, then draining it on paper towels for minimal oiliness.
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