I feel a little funny about posting this recipe, because it’s ridiculously simple. It’s just tofu. Not a tofu stew or sandwich or salad…just super simple seasoned tofu. And at four ingredients, it barely even seems like a recipe. So why am I posting it? Because I love it! Simple as it is, this is one of those extremely useful recipes that I find myself making at least once a week when I’m looking to add some bulk to a salad or in need of a protein-heavy snack. I’m hoping some of you guys will love this one as much as I do.
Four Ingredients
Literally just four ingredients. Period. I’m not even cheating here by not counting oil or salt. (The chives are for garnish, I swear!) Here’s what you’ll need:
Oil. Something with a high smoke-point. I usually use canola, but if you’ve got another favorite, go for it. Tofu. Make sure it’s extra firm. I like SoyBoy and Trader Joe’s brands. Press it if you want, but I usually just dice it blot it dry for this one. Vinegar. Preferably malt vinegar, but I’ve subbed white vinegar and red wine vinegar with no problem. Salt.
How to Make Salt & Vinegar Tofu
Dice up your tofu and pat it dry with some paper towels to remove the surface moisture. Heat up your oil in a skillet. Make sure your skillet has a good nonstick surface — I love cast iron for pan-frying tofu. Once the oil has had a minute to heat up, add your tofu cubes in an even layer. Cook the cubes for a few minutes, give them a flip and cook them a few minutes more. Your goal is to get the surface of each cube brown and crispy on multiple sides — if you’re a perfectionist and want to flip each individual cube five times to get every surface browned, be my guest. Personally, two or three crispy sides is enough to make me happy. Once the tofu is as crispy as you like it, lower the heat a bit. Drizzle your tofu with vinegar and sprinkle it with salt.
If you’d like, serve your tofu with some extra vinegar on the side.
Need more guidance on how to cook perfectly crispy tofu? Check out this post! How should I use my salt & vinegar tofu? I like it best as a salad topper, but it’s also excellent on its own for snacking, or stuffed into a sandwich or wrap. I don’t usually buy malt vinegar. Will other types work? Yup! Just about any type of vinegar with a neutral-ish flavor should be fine. I’ve had luck with red wine and white vinegar. Is this tofu gluten-free? It can be! But malt vinegar is generally not gluten-free, so you’ll need to substitute another variety.
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