Crispy Tofu Slices
Equipment
- cast iron griddle
Ingredients
- block of extra firm tofu 14 oz
- ¼ cup arrowroot starch
- ¼ cup almond flour
- 1 teaspoon garlic granules/powder (feel free to add more if you love garlic)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- avocado oil for the griddle (or skillet)
Instructions
- If the tofu is packaged with excess water, press the tofu first. Place the drained block of tofu between two dish towels, and then place a cast iron pan or a few cookbooks on top (anything heavy works) for about 5 minutes. *We want to remove the excess water, but still have the tofu somewhat damp to the touch. This helps the tofu easily absorb the flour and spice mixture we are going to add to it *if your tofu is not packaged with excess water, skip this step.
- Next (or while the tofu is pressing) grab a shallow bowl and add the flours and spices to it, then mix until combined.
- Remove tofu from the press and slice the tofu block in half. Then, turn one half onto its side and slice into fourths (roughly ¼ of an inch thick). Repeat this for the other half.
- Place each piece of tofu into the flour and spice mixture one at a time, coating each side. Add the coated tofu pieces to a griddle with a splash of avocado oil. *My griddle is on the smaller side so I only fit two pieces of tofu in at time, if you have a larger griddle and can cook all pieces at the same time, use enough avocado oil to coat the griddle.
- Leave undisturbed for 4-5 minutes, then flip and allow the other side to cook. Remove from heat and enjoy immediately. *if you are cooking in batches, place the tofu on a wire rack to cool. Allowing it to rest on a plate results in moisture interfering with the crispiness.
Notes
If you don't have a griddle, check out the section in the blog post about cooking on a skillet.