serves 2
15 ounces firm or extra firm tofu, pressed for at least 15 minutes, then sliced into cubes, thin strips, or organic shapes. Use chickpea tofu for soy-free.
1/4 cup rice flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon Kashmiri chili powder
2 teaspoons oil
Press the tofu, if you haven’t already, then cut it into cubes or strips or tear it into organic shapes.
In a small ziplock bag or in a bowl, combine the rice flour, cornstarch, salt, garlic powder, black pepper, and Kashmiri chili powder. Add the tofu and gently toss or shake to coat all the pieces evenly without breaking them.
Heat a skillet over medium-high heat and add 2 teaspoons of oil. Once the oil is hot, dust off any excess flour mixture from the tofu and place the pieces in the pan. Let them cook undisturbed for 2 to 3 minutes, then flip and continue cooking, turning every minute or so until most edges are crisp and golden. Remove the tofu from the skillet and set aside/serve.