Pan-Fried Tofu

1. (OPTIONAL) Use your hands to tear the tofu into 1” (2.5 cm) chunks. Add to a large bowl.

2. In a heatproof glass or jar, combine the boiling water and 1 tablespoon kosher salt. Stir to dissolve the salt, then pour the hot saltwater over the tofu. Soak for 10 minutes.

3. Meanwhile, in a small bowl, stir together 1 teaspoon kosher salt, several cracks of black pepper, and the cornstarch.

4. Drain the tofu in a colander and gently shake it to release excess water. Spread out the tofu on a clean dish towel and gently pat dry (or let it rest for 5 to 10 minutes to dry a bit).

5. Dry the bowl and return the tofu to it. Sprinkle it with the cornstarch seasoning. Use a silicone spatula to gently coat the tofu all over.

6. Heat a 12-inch nonstick frying pan over medium-high heat with the oil. Line a cutting board or plate with a few layers of paper towels. Once the oil is shimmering, carefully add the tofu. Push the tofu around in the oil to evenly coat in one layer. Fry until golden brown on the bottom, about 5 minutes.

7. Use a wide spatula to flip the tofu. Many pieces will stick together, which is fine–it marks them easier to flip. Cook on the second side until golden brown onthe bottom, 3 to 5 minutes. Transfer the tofu to the paper towel-lined surface to absorb excess oil. If desired, sprinkle the tofu with a pinch of salt.