This crispy salt & vinegar tofu is perfect as a salad topper, sandwich stuffer, or a snack you eat with your hands. It cooks up in just ten minutes and is deliciously addictive!
- 2 tablespoons canola oil, or high heat oil of choice
- 1 (14 ounce or 400 gram) package extra firm tofu, cut into 1-inch cubes and patted dry with a paper towel
- 3 tablespoons malt vinegar
- ½ teaspoon salt, plus more to taste
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Coat the bottom of a medium nonstick skillet with the oil and place it over medium heat.
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Give the oil a minute to heat up, and then add the tofu in an even layer.
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Cook the tofu for about 10 minutes, flipping once or twice, until the cubes are browned and crispy on multiple sides.
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Carefully drizzle the tofu with the vinegar and then sprinkle it with the salt.
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Flip the tofu a few times to distribute the salt and vinegar.
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Cook the tofu for about a minute more, until the vinegar dries up.
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Remove the skillet from heat and transfer the tofu to plates.
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Serve, optionally with some additional malt vinegar on the side.