The tofu has to be squeezed, for this there is a. Tofu presses ready to buy. It must also be firm tofu, i.e. H. no silken tofu.
The water in the tofu prevents it from taking on a different taste, if you skip this step you will not get a good result.
Cut the tofu in half lengthways and on the sides (4 equal pieces). If you don`t have a tofu press (press for 30 minutes), you can put the tofu on a draining rack, place a cutting board on the tofu and weigh it down with a heavy object (30 min.) Dab the tofu with a kitchen towel. Cut the tofu into finger-thick and bite-sized strips. Store in the freezer overnight. The next morning, put it back on a draining rack and let it drip out again.
Place the tofu in a container and drizzle with a little soy sauce, should soy sauce collect in the container, remove the excess soy sauce. Add some oil. Add a little salt (about 5g). Rub the tofu with a little cornstarch. Fry the tofu in the oven at 180 ° C for about 20-30 minutes. It should then be very crispy and evenly caramelized. The tofu is now very dry and absorbs any aroma very well (e.g. garlic, ginger, paprika powder, salt, coconut milk).
If necessary, cook the tofu with a good sauce for 3 - 5 minutes.
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