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Start by removing the excess moisture from the cubed tofu by squeezing and patting with some kitchen towel. Add to a large bowl and coat with 1 tbsp of the soy sauce. Toss to combine.
Using a sieve, sprinkle the cornflour over the tofu whilst tossing occasionally to evenly coat.
Add the rapeseed oil to non-stick frying pan on a high heat. Wait until the oil is hot and then add the tofu into the pan. Evenly distribute the tofu across the pan so none of them are touching, otherwise they'll stick together. Leave to fry for around 3 minutes, or until golden brown and crispy on one side.
Add the remaining soy sauce and honey into the pan and rotate the pieces of tofu, until at least two sides of the tofu are super crispy.
Serving suggestions: Serve over rice, with noodles, in a salad or with roasted soy veggies.