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Fried Tofu
Fried tofu is a simple and flavorful dish that is crispy on the outside and soft on the inside. This recipe is great as a standalone snack, an addition to stir-fries, or served over rice with your favorite sauce. Tofu, known for its ability to absorb flavors, can be customized with different marinades or spices. It’s also a protein-packed option for plant-based eaters. Follow this recipe to create perfectly golden and crispy tofu that will impress at any meal.
Equipment
- Heavy-Bottomed Pan or Wok
- Slotted spoon
- Paper towels
- Mixing bowl
- Whisk
Ingredients
- 1 block 14 oz firm or extra-firm tofu
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 teaspoon sesame oil optional, for extra flavor
- 2 tablespoons cornstarch or arrowroot powder
- ¼ cup vegetable oil for frying
Optional Marinade (for extra flavor):
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
Instructions
Press the Tofu
- Drain the Tofu: Remove the tofu from its packaging and drain any excess liquid.
- Press the Tofu: Wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy object like a cast-iron skillet or a tofu press on top of the tofu to press out the remaining water. Let it sit for at least 10–15 minutes.
Cut and Season the Tofu
- Cut the Tofu: Once the tofu is pressed and has released excess moisture, cut it into cubes, rectangles, or triangles, depending on your preference.
- Season the Tofu: Toss the tofu cubes in soy sauce and sesame oil for a simple seasoning. If you prefer extra flavor, you can use the optional marinade by mixing soy sauce, rice vinegar, garlic powder, and ginger powder in a bowl. Marinate the tofu for at least 10 minutes.
Coat the Tofu
- Coat with Cornstarch: Place the cornstarch or arrowroot powder in a bowl. Lightly toss the tofu pieces in the cornstarch until they are evenly coated. This will give the tofu its crispy texture when fried.
Fry the Tofu
- Heat the Oil: In a heavy-bottomed pan or wok, heat the vegetable oil over medium-high heat. The oil should be hot but not smoking. You can test the oil by dropping a small piece of tofu in—if it sizzles, it’s ready.
- Fry the Tofu: Carefully add the tofu pieces to the hot oil, making sure not to overcrowd the pan. Fry the tofu for about 2–3 minutes on each side or until it turns golden brown and crispy.
- Remove and Drain: Use a slotted spoon to remove the fried tofu from the pan. Place the tofu on a plate lined with paper towels to drain excess oil.
Serve the Tofu
- Serve Hot: Serve the crispy fried tofu immediately with your favorite dipping sauce, such as soy sauce, sweet chili sauce, or peanut sauce.
- Optional Add-ons: Add the tofu to salads, stir-fries, or bowls of rice for a delicious meal.
Notes
Tips for the Best Fried Tofu
- Use Firm or Extra-Firm Tofu: Softer tofu won’t hold its shape and is more likely to crumble when frying. Make sure you press the tofu well to remove excess moisture, which helps with crispiness.
- Coat with Cornstarch: Cornstarch creates a crispy outer layer. Make sure the tofu is evenly coated but not overloaded, as too much cornstarch can create a gummy texture.
- Don’t Overcrowd the Pan: Fry the tofu in batches if needed. Overcrowding the pan can cause the tofu to steam rather than fry, leading to a less crispy texture.
- Serve Immediately: Fried tofu is best when served hot, right after frying. If you’re making it ahead of time, reheat the tofu in the oven to regain its crispiness.
Nutrition Information (Per Serving)
- Calories: 250 kcal
- Carbohydrates: 10g
- Protein: 15g
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 400mg
- Fiber: 1g
- Sugar: 1g