Ingredients:

1 block (14 oz) firm or extra-firm tofu
2 tablespoons soy sauce or tamari
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon ginger powder
2 tablespoons cornstarch or arrowroot powder
Vegetable oil for frying
Optional garnish: sliced green onions and sesame seeds

Instructions:

Prepare the Tofu:
Remove the tofu from its package and drain the water.
Press the tofu to remove excess moisture: wrap it in a clean kitchen towel or paper towels, place it on a plate, and set a heavy skillet or book on top for about 15-20 minutes.

Cut and Marinate:
Cut the pressed tofu into bite-sized cubes or triangles.
In a mixing bowl, whisk together the soy sauce, sesame oil, garlic powder, and ginger powder.
Add the tofu pieces to the marinade, gently tossing to ensure each piece is coated.
Let it marinate for at least 15 minutes to absorb the flavors.

Coat with Cornstarch:
Sprinkle the cornstarch over the marinated tofu.
Toss gently until all pieces are evenly coated. This will give the tofu a satisfying crispiness.

Fry the Tofu:
Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot (test by dropping a small piece of tofu into the oil—it should sizzle), carefully add the tofu pieces in a single layer. Avoid overcrowding; fry in batches if necessary.
Fry each side for about 2-3 minutes until golden brown and crispy.
Use a slotted spoon to transfer the tofu to a plate lined with paper towels to drain excess oil.

Serve:
Transfer the crispy tofu to a serving dish.
Garnish with sliced green onions and sesame seeds if desired.
Enjoy immediately while hot and crispy!

Serving Suggestions:

Salads: Add to mixed greens with a tangy vinaigrette.
Bowls: Pair with steamed rice or quinoa, roasted veggies, and a drizzle of teriyaki sauce.
Curries: Toss into your favorite curry sauce for added texture and protein.
Wraps: Stuff into lettuce leaves or tortillas with fresh veggies and a spicy mayo.

Chef’s Tips:

Extra Flavor: Feel free to customize the marinade with chili flakes for heat or a touch of maple syrup for sweetness.
Baking Alternative: For a lower-fat option, bake the marinated and cornstarch-coated tofu on a parchment-lined baking sheet at 400°F (200°C) for 25-30 minutes, flipping halfway through.
Storage: Leftover tofu can be reheated in the oven or air fryer to regain its crispiness.