Crispy Greek Lemon-Herb Tofu Skillet

Method

1. 1

   Press the tofu between paper towels under a weight for at least 10 minutes to push out excess water.

   💡 Skipping the press is the single biggest reason home tofu turns out soggy instead of crisp.

2. 2

   Cut the tofu into 2 cm cubes and toss lightly with the cornstarch, salt and pepper.

3. 3

   Heat the oil in a large skillet over medium-high heat and fry the tofu, turning occasionally, until golden and crisp on most sides, about 8 minutes.

4. 4

   Push the tofu to one side, add the garlic and cook 30 seconds, then add the tomatoes and cook until they start to blister and collapse, 4 minutes.

5. 5

   Stir in the lemon juice and oregano, then add the spinach and toss until just wilted.

6. 6

   Season and serve hot, straight from the pan.