Three Chinese Tofu Frying Techniques, from Chinese Cooking Demystified
Obviously ignore the fish sauce on recipe two. You could use a vegan one or maybe a light soy sauce :)
Recipe three I would use a veggie stock or don't add.
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The way I have been making crispy tofu is making a plate of cornstarch mixed with pepper, salt, paprika, garlic powder, and chili powder, then roll the cubes in t and fry them. The cornstarch crisps up nice, and they have a hint of seasoning fried in
How do you get it to stick? That sounds awesome!
Press the water out of the tofu block, cube it, it will still be damp and the cornstarch sticks to it since the cornstarch is so dry. If you want more flavour inside, you can also mix up some miso or soy sauce and other spices to marinade the tofu chunks in before coating it. Deep fry or pan fry, they don't take long to crisp up.
Thanks for sharing!