My Favorite High-Protein, Meatless Lunch Recipe: Easy, Delicious

Conveniently, I already had most of the required ingredients for this recipe in my pantry and fridge.

Aside from extra-firm tofu, the recipe calls for a neutral cooking oil (like safflower), salt, and cornstarch.

Stewart also recommends grabbing mayonnaise and Sriracha for a dipping sauce, as well as chopped scallions and lime wedges for serving.

Although draining liquid out of tofu may take a little extra time, trust me when I say it’s worth it — because excess moisture will prevent your tofu from crisping up.

Stewart recommends lining a baking sheet with multiple layers of paper towels, arranging the sliced tofu on top, and then layering more paper towels on top of the tofu before weighing it down with another baking sheet topped with some heavy cans.

Then, wait 30 minutes for the liquid to drain onto the paper towels.

Stewart suggests slicing the tofu lengthwise into long strips, but I prefer to cut mine into cubes — I find that smaller pieces yield crispier edges.

After draining the tofu, coating it in cornstarch is key: When I first tried a fried-tofu recipe, I didn’t follow this step, and it didn’t crisp up nearly as well.

Stewart suggests mixing any of your preferred spices into the cornstarch prior to dredging, so I added garlic powder, sea salt, and sesame seeds. Other options mentioned in the recipe include Cajun seasoning, onion powder, and ground cumin.

To coat it, pour the cornstarch and spices into a large bowl or container, then add the tofu. Once everything’s in the bowl, either toss it with your hands or pop on a lid and shake it all up until all the sides are coated.

Heat up your oil in a large, heavy-bottomed pan over medium.

Stewart’s favorite oil for this recipe is safflower, since it has a high smoke point and neutral flavor — but canola oil, sunflower oil, vegetable oil, and peanut oil also work. I used organic canola oil because it’s what I had on hand.

If the tofu is too crowded in the pan, it won’t get evenly crunchy on the outside — so, Stewart says it’s best to split the tofu into two batches.

Fry each batch until the exterior of the tofu has just turned golden brown, turning every minute or two to ensure all sides make contact with the oil.

This should take five minutes, according to Stewart, but it took me closer to seven — perhaps because I like mine extra crunchy.

Once the tofu is done cooking, transfer it to a plate lined with paper towels to soak up any excess oil.

This is when Stewart recommends seasoning the tofu with salt, but because I already added salt to the cornstarch coating, I skipped that step.

Stewart’s favorite dipping sauce for this tofu is a mixture of mayo and Sriracha. I’m not a huge mayo fan, so I used a spicy tahini for a similar but nuttier vibe.

I did, however, follow her tips to garnish with scallions for a pleasantly peppery bite.

Miraculously, this recipe completely transformed my feelings about tofu.

I was amazed by the satisfying, crunchy texture and the sheer amount of flavor it held when seasoned well and served with the right sauce.

Best of all, this tofu is super versatile. Since falling in love with this recipe, I’ve started adding it to grain bowls with veggies for a super-satiating lunch or dinner.

My favorite combo is quinoa or white rice with roasted or sauteed Brussels sprouts, cauliflower, and broccoli. Sometimes I’ll toss in some avocado for creamy texture and healthy fats, or take a cue from Stewart and add a squeeze of lime.

I also believe this tofu would be a tasty addition to a Caesar salad, lettuce wrap, or taco with black beans and avocado.