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- 1 14-oz. block firm tofu
- 3 tbs. cornstarch
- 1/2 tsp. garlic powder
- 1/2 tsp. dried basil
- 1/2 tsp. sea salt
- 1/4 cup coconut oil, avocado oil, or other neutral oil
Drain the tofu and wrap in a kitchen towel, then place on a plate with a heavy pan on top. Set aside for at least 10 minutes to allow the towel to absorb excess moisture.
In a large bowl, combine cornstarch, garlic powder, dried basil, and sea salt. Pat the tofu dry and cut into 1-inch cubes. Gently toss the tofu cubes in the cornstarch mixture to coat evenly.
Preheat a medium skillet over medium heat, then add the oil and heat until shimmering. Add a third of the tofu cubes to the hot oil, taking care not to overcrowd the pan. Cook for about three to four minutes, flip, and repeat until all six sides are crisp and golden. Remove from the oil. Repeat with remaining tofu. Enjoy fresh or refrigerate for up to three days.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman