fried tofu

makes sixteen little tofu cubes.

procedure

small cast-iron skillet

enough (about ⅓c) high-temp fry oil, like canola

fill the skillet with about 1cm of oil and heat it until a toss of corn starch sizzles.

400g firm tofu, drained

cut the tofu into little cubes.

medium bowl

whisk

enough (less than ¼c) corn starch

generous salt

generous pepper

a pinch of old bay

whisk together the dry ingredients.

small bowl

¼c soy sauce or tamari

3tbsp rice vinegar

2tsp sesame oil

2tbsp honey

1tsp gochujang

whisk together the sauce.

metal tongs

coat one tofu cube in the dry mixture and gently place it in the pan. if it starts to sizzle and brown within ten seconds, you're at the right temperature. toss in another handful of coated cubes. be careful not to crowd the pan. it's okay if you need to fry in batches.

turn the tofu when the frying side is golden brown. do this until all sides (yes, all six sides) are fried.

medium bowl, lined with paper towels

remove finished cubes into a bowl to drain.

storage

line a storage container with a paper towel before putting your leftover tofu in. it won't be great later, but you'll eat it. you'll eat it standing in the kitchen, dipping cold fried cubes in your cold leftover sauce.