Tofu is an intimidating food for most people. However, once you give it a try you may find it’s super easy, you don’t have to worry about food borne illness and that it takes on whatever marinade or flavor you cook it in. So don’t be afraid. Give Tofu a chance.

Prep: 30 minutes
Cook: 15 minutes
Ready in: 45 minutes
Servings: 2


  • 1 block (12oz) Tofu, regular, extra firm (preferably organic, sprouted)
  • 1 tsp Salt and pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 4 tbsp Potato starch (or Cassava Flour or Arrowroot powder)
  • 2 tbsp Coconut oil (or grapeseed oil or EVOO)


1. Press tofu on a plate lined with paper towel. Add a heavy object such as a large can (as pictured below) and let it sit for 20-30 minutes it to drain excess liquid.

2. Remove the weight and drain off the excess liquid. Pat the tofu dry. Slice the tofu into 1-inch thick cubes, thick rectangles, or sticks, depending on your preference.

3. Transfer the tofu to a gallon zip lock bag and place in the bag potato starch and all seaonings (or any other seasonings you like). Shake until the cubes of tofu of coated.

4. Set a large skillet over medium-high heat and add 1 tbsp oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan. should not smoke. If you see a wisp of smoke, lower the heat slightly and immediately proceed with adding the tofu.

5. Add all of the tofu in a single layer. The tofu should sizzle upon contact (if not, wait a few minutes to let the pan heat up more before continuing).

6. At first, the tofu will stick to the pan (unless you’re using a nonstick skillet). Wait until the tofu releases from the pan before browning the side; the underside of the tofu should be golden-brown.

7. As you flip tofu onto the other sides, add the remaining 1 tbsp of oil and continue frying until all sides are browned and crispy.

8. Transfer the browned tofu to a cooling rack (it will remain crispy for a few hours, but will become chewy and lose its crispness if refrigerated).

Quick Tips

For extra flavour, toss the sliced tofu in a mixture of soy sauce, rice wine vinegar, and sesame oil and let stand for a few minutes before coating with cornstarch and frying.

Nutritional Highlights

Tofu has been linked to a lower risk of heart disease and is a great plant-based protein alternative. It also contains minerals such as calcium and magnesium that are essential for bone health.

Consult with your healthcare practitioner if you’ve had estrogen-sensitive breast cancer or a thyroid disorder as tofu may be counterindicated.

Nutrition Facts