**Update 4/17 — I finally found the recipe!  Click here to see it.**

** Update 1/22 — I made it again, but I’m not in love with this recipe.  Stay tuned as I’m going to keep trying new ones until it’s perfect**

I did it.  I finally made homemade fried tofu/agedashi. 

It’s ridiculously easy, but now that I made it once, I’ll start experimenting to add more flavor next time. 

I bought extra firm tofu and then you have to (gently) squeeze the moisture out.  I wrap the tofu square in paper towels and then carefully press down. 

Once the moisture’s out, cut it into squares (or logs if you’d prefer).  Then I put the tofu into a strainer, sprinkle corn starch over the tofu (with a bowl underneath so it catches the extra corn starch).  I kept grabbing the extra corn starch and tossing the tofu so every side was covered.  I think it’s about 3 TBSP of corn starch.  I also added a little salt and pepper. 

Then you heat your wok with an inch of canola/peanut/vegetable oil.  Wait until the oil is hot (you’ll know if you sprinkle a little water in the wok and it sizzles that it’s ready) and then carefully put in the tofu squares.  Make sure your squares aren’t touching! 

Don’t flip your tofu too many times!  Wait until your sides are fried to your liking, then flip to the other side.  You should only flip your tofu no more than 6 times. 

Once they’re done, take the tofu squares and place on a paper towel to drain.  Then transfer to a bowl and serve.  While you should offer a sauce with them, I made them for me so I just used Sriracha sauce on the top. 

Next time, I’ll create a dipping sauce.  I’m also going to add a little cayenne pepper before I fry to give it a little bit more of a kick — and play around with other spices to give it a bit more flavor.

This was really easy and I will absolutely make this next time for a party!  People love fried tofu and you can’t beat the simplicity of this recipe!

Homemade Fried Tofu