Ultimate Crispy Tofu Recipe Shatteringly Crunchy Sesame Bites

Instructions:

1. Drain all excess liquid from the tofu. Wrap the block completely in paper towels or a clean tea towel. Place it between two heavy cutting boards and weigh it down. Allow the tofu to press for at least 30–45 minutes. This step is non-negotiable for true crispiness.
2. Once pressed, cut the tofu block into even 2.5 cm (1-inch) cubes. In a shallow dish, whisk together the cornflour, nutritional yeast (if using), salt, and pepper. Gently toss the dry tofu cubes in the cornflour mixture until every surface is lightly and evenly dusted. Shake off excess coating.
3. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic. Set aside. Do not add the sesame oil yet.
4. Heat 2 tbsp (30ml) of neutral oil in a heavy-bottomed frying pan over medium-high heat until shimmering. Add half of the coated tofu cubes, ensuring they do not overcrowd the pan. Cook undisturbed for 3–4 minutes until a deep, golden-brown crust forms on the bottom. Gently flip the cubes and continue frying until all sides are uniformly golden and deeply crisp (about 8–10 minutes total per batch). Remove the first batch and repeat the frying process with the remaining oil and tofu.
5. Once all the tofu is cooked, return the heat to medium-low. Pour the prepared glaze mixture into the frying pan and let it bubble for 30–60 seconds, reducing slightly until it thickens to a glossy syrup. Remove the pan from the heat. Return all the crispy tofu to the pan. Drizzle the 1 tsp of sesame oil over the glaze. Gently toss the tofu until every bite is beautifully coated. Transfer immediately to a serving dish and garnish with toasted sesame seeds and sliced spring onions.