Crispy, gluten free, simple and delicious!
- 300 grams tofu (semi-firm or firm)
- 1/4 cup fine corn flour
- 3/4 tsp fine sea salt
- 1/4 tsp cracked pepper
- 1/4 cup coconut oil *or other HSP oil - see note
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Cut the tofu into sticks approximate 1.5cm thick, then press it gently between two layers of absorbent towel to remove excess moisture (no need to press it too hard - it doesn't need to be bone dry)
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Place the corn flour, salt and pepper into a small jar with a lid and shake it like a Polaroid picture. Then spread it out onto a cutting board or large plate as evenly as possible.
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Roll the tofu sticks in the corn flour mixture so they are evenly and generously coated on all sides.
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Heat the oil in a pan over high heat then add the tofu sticks and cook for around 40-60 seconds on each side - rotating the pieces with a pair of tongs - till they are golden brown on each side.
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Remove the tofu sticks from the pan and drain on a kitchen towel (or paper towel) for a couple of minutes before serving. Enjoy with your favourite dipping sauce!
*Any high smoke point (HSP) oil will work, but try to stick to the healthier options like coconut, avocado, peanut (or other nut oils) or light olive oil. Avoid vegetable oils and sunflower oils as these are generally very toxic due to the harsh processes used in their production.