Tofu Puffs Recipe

This tofu recipe has totally won me over because it transforms a humble block of tofu into crispy, flavor-packed bites with minimal effort, making it the perfect go-to for both solo meals and impressing friends at gatherings. Plus, the marinade infuses each cube with that umami goodness, so it’s like a guilt-free comfort food that hits all the right spots without breaking the bank or my diet.

Crafting flavorful and fast dishes is my absolute favorite thing to do, and my Tofu Puffs exemplify that. They start with firm tofu and a marinade of soy sauce and sesame oil.

They finish in a sauce of soy and sesame (with my not-so-secret touch of rice vinegar) that makes the tofu taste like something out of an absolutely delicious stir-fry. And I assure you: they are better than any egg roll you’ve ever had.

Ingredients

Tofu (firm): Low in calories, high in protein, this super delicious and nutritious base is just waiting for you to work your culinary magic!
Soy Sauce: Contributes umami taste, is abundant in amino acids, holds sodium.

Sesame oil: it supplies a nutty aroma, it is a source of healthy fats, and it enhances depth.

Rice vinegar: Provides brightness and acidity, aids digestion, is low in calories.

Cornstarch: Thickening agent.

Crisp texture, gluten-free.

Ingredient Quantities

• 1 block (about 14 oz) firm tofu
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil (for frying)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper

Instructions

1. Remove excess moisture from the tofu by draining and pressing it, ideally for 15-20 minutes, using a tofu press or by placing a heavy object on top of the tofu.

2. Cube the tofu into 1-inch pieces.

3. In a mixing bowl, combine the following to create a marinade:

– Soy sauce
– Sesame oil
– Rice vinegar
– Garlic powder
– Onion powder
– Ground black pepper

4. Carefully mix the tofu in the marinade, making sure it’s well covered. Give it a little time—at least 15 minutes—to let the tofu soak in and take on the flavor.

5. Evenly distribute the cornstarch over the marinated tofu cubes, and gently toss them to guarantee they are completely coated. This will assist in achieving a uniformly crispy texture when frying.

6. In a big frying pan or skillet, pour in the vegetable oil. Turn the burner to medium-high and heat until hot.

7. Add the tofu cubes to the pan in a single layer, ensuring that they are not overcrowded.

8. Sauté the tofu cubes for approximately 3-4 minutes per side, or until they are crispy and golden brown all over.

9. Take the tofu puffs from the pan and put them on a plate lined with paper towels to soak up any extra oil.

10. Tofu puffs can be served hot. They are even better served sizzling; tofu puffs make a great appetizer or snack. But their ease of preparation makes them just as welcome when added to a favorite dish, where they can supplement that dish’s protein content and flavor profile.

Equipment Needed

1. Tofu press or a heavy object (for pressing tofu)
2. Knife
3. Cutting board
4. Mixing bowl
5. Spoon or tongs (for mixing)
6. Frying pan or skillet
7. Spatula or slotted spoon (for sautéing)
8. Plate
9. Paper towels

FAQ

• Q: Can I use a different type of tofu for this recipe?A: Recommended for its texture and ability to maintain its shape, firm tofu can be used in this dish; however, if you prefer, you can substitute extra-firm tofu.
• Q: Can I bake these tofu puffs instead of frying?Yes, baking them at 400°F (200°C) for approximately 20-25 minutes, flipping them halfway through, works nicely if you want an even crispiness to your dish.
• Q: Is there a substitute for sesame oil?You can use either olive oil or avocado oil as a substitute, but it will change the flavor a bit.
• Q: How should I store leftover tofu puffs?A: For up to 3 days, you can store any remaining food in a container that is airtight and kept in the refrigerator. To get back that freshness, reheat it in either the oven or air fryer.
• Q: Can I add other seasonings to the recipe?Of course! If you desire additional flavor, go ahead and add such spices as paprika or chili powder.
• Q: Is this recipe gluten-free?A: To make this recipe gluten-free, use tamari or a gluten-free soy sauce alternative.
• Q: How can I serve tofu puffs?Tofu puffs can be served as a snack, in salads, or added to stir-fries for a crunchy texture.

Substitutions and Variations

Tamari or coconut aminos make a good gluten-free alternative to soy sauce.
You can substitute olive oil or avocado oil for sesame oil.
You can substitute rice vinegar for either apple cider vinegar or white wine vinegar.
Substitute cornstarch with arrowroot powder or potato starch.
Canola oil or sunflower oil can serve as substitutes for vegetable oil when frying.

Pro Tips

1. Press the Tofu Well For the crispiest tofu, ensure you remove as much moisture as possible by pressing it for at least 20 minutes. This allows the tofu to absorb the marinade better and achieve a crispier texture when fried.

2. Double the Marinade Save half of the marinade to toss the tofu in after frying for an extra punch of flavor. You can also brush this extra marinade on right before serving for a glossy finish.

3. Add Aromatics Enhance the flavor by adding fresh aromatics like minced garlic or ginger to the marinade. This adds depth and complexity to the final dish.

4. Use a Nonstick Pan To prevent the tofu from sticking and to ensure even browning, use a nonstick skillet or well-seasoned cast iron pan.

5. Experiment with Coatings For an even crispier outer layer, try mixing panko breadcrumbs with the cornstarch or use a mixture of half cornstarch and half flour. This can give the tofu a delightful crunch.