A whole block of extra firm tofu shallow-fries into crisp, golden cubes for not much more than the price of the tofu itself. Soy sauce at the end carries most of the flavour. The cost below is the live sum of every ingredient at its cheapest current price across the retailers we track.
- Drain the tofu, press out excess water, and cut it into bite-sized cubes.
- Heat the canola oil in a skillet over medium-high heat until shimmering.
- Fry the tofu in a single layer, turning occasionally, until deep golden and crisp on all sides — about 8 to 10 minutes.
- Lift the tofu out onto paper towel to drain, then toss with the soy sauce off the heat.
Most of the frying oil stays in the pan rather than in the tofu, so the listed cost overstates what you actually eat — strain and reuse it once it cools. Pressing the tofu well before frying is the single biggest factor in getting it crisp instead of soft.