- 1 firm tofu block
- Cornflour, for dusting
- Garlic salt (or sea salt), to taste
- Olive oil, for frying
- Lemon wedges, for serving
Gently pour the liquid off the tofu and wrap it firmly in quite a few layers of paper towel.
Place on a plate with a heavy object on top of it (a heavy pan or a wooden breadboard) and allow to stand for about 30 minutes in a cool place.
Remove the paper towel, discard and repeat the process about four more times (it’s amazing how much moisture the tofu holds).
Slice the tofu into 1 cm-thick strips (similar to halloumi), dust with cornflour and garlic salt until lightly coated on all sides.
Heat 1 T olive oil in a heavy-based pan. Place the tofu strips into the pan and cook, turning every minute or two, until they are crispy golden brown (the darker the better, but don’t allow to burn).
Serve immediately, topped with lots of fresh lemon juice and a dash more garlic salt, if you like.