Crisp and Spicy Tofu

 

14 oz. extra-firm tofu, 1/4-inch thick

3 tbsp. cornstarch

1/2 tsp. paprika

1/4 tsp. cayenne

2 tbsp. vegetable oil

1/4 tsp. salt

1/4 tsp. Pepper

 

Slice tofu 1/4-inch-thick. Place on a cutting board between paper towels; top with a baking sheet and large cans or other weights; let sit 10 minutes. Toss with cornstarch, paprika, and cayenne. Heat vegetable oil in a 12-inch skillet on medium-high. Carefully add tofu and cook until deep golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and season with salt and pepper.