Ingredients
1 package (14 ounces) extra-firm tofu, drained
1/3 cup cornstarch
1/4 cup safflower oil
Coarse salt
1/3 cup mayonnaise
1 tablespoon Sriracha
Chopped scallion greens and lime wedges, for serving
Preparation
Cut tofu crosswise into eight 1/2-inch slabs, then cut each slab lengthwise in thirds. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 30 minutes.
Dredge tofu in cornstarch, patting with fingers to help adhere. Heat oil in a large heavy-bottomed skillet over medium. Add tofu in two batches; cook until very light golden, turning gently to cook all sides, about 5 minutes. Transfer to plate lined with paper towels. Season immediately with salt.
Mix mayonnaise and Sriracha. Serve tofu with sauce, scallions, and lime wedges.
