Tofu lovers unite! I’ve just discovered the ultimate crispy tofu recipe that transforms humble soy blocks into golden bites of perfection—get ready for a game-changer in your plant-based culinary repertoire.
I create delicious, nutritious dishes, and my Fried Tofu recipe exemplifies that. Firm tofu, combined with soy sauce and a hint of garlic and onion powder, then coated with cornstarch for crispiness, forms the basis of this delightful protein-rich dish that you’ll want to add to your meal.
Ingredients
- Firm Tofu: A great source of plant-based protein; retains shape when fried.
- Soy Sauce: Adds a savory umami flavor; high in sodium, use in moderation.
- Cornstarch: Aids in crispiness; gluten-free starch, helps achieve golden crust.
- All-Purpose Flour: Provides structure and browning; contains carbohydrates.
- Garlic Powder: Enhances flavor with a mild garlic aroma; contains beneficial antioxidants.
- Vegetable Oil: Neutral flavor for frying; use high smoke-point options like canola or sunflower.
Ingredient Quantities
- 14 oz (400g) of firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup vegetable oil, for frying
- Salt, to taste
- Optional: green onions and sesame seeds for garnish
How to Make this
1. Remove the moisture from the tofu by draining it and then drying it with paper towels. Next, wrap the tofu in a clean towel and place something heavy (a pan works well) on top to press out excess moisture. Let the tofu stay under this weight for about 15 minutes.
2. The tofu, after being pressed, should be cut into cubes that are 1 inch in size.
3. In a bowl, mix together soy sauce, cornstarch, and flour. Then add the garlic powder and onion powder. Whisk until it is all smooth.
4. Add the cubes of tofu to the bowl and gently toss until all the pieces are evenly coated with the mixture.
5. In a large nonstick skillet, medium-high heat the oil from vegetables.
6. When the oil is hot, add the tofu cubes to the skillet with care, ensuring they don’t crowd each other. If necessary, fry them in batches.
7. Fry the tofu for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
8. A plate lined with paper towels awaits the fried tofu. It will gingerly receive the tofu, using a slotted spoon.
9. Add salt to the taste of the fried tofu when it is still hot.
10. You could garnish them with green onions and sesame seeds, but you don’t have to. Either way, serve them up for a snack; I had them as part of a lunch-you could easily have them as a first course for dinner.
Equipment Needed
1. Cutting board
2. Knife
3. Paper towels
4. Clean kitchen towel
5. Heavy object (e.g., pan)
6. Mixing bowl
7. Whisk
8. Large nonstick skillet
9. Slotted spoon
10. Plate
11. Optional: garnish items like green onions and sesame seeds
FAQ
- Q: Can I use silken tofu instead of firm tofu?It is suggested that one use firm tofu when frying because it retains its form much more successfully than other varieties and in fact reaches a state of textural crispness that one cannot achieve with the other types. Silken tofu is too light and delicate to fry successfully.
- Q: Can I substitute the cornstarch with something else?A: Yes, you can use either potato starch or arrowroot powder instead of cornstarch in this recipe.
- Q: How can I make the tofu gluten-free?A: To make this recipe gluten-free, use a gluten-free flour blend and tamari instead of soy sauce.
- Q: What type of vegetable oil is best for frying tofu?Canola oil or sunflower oil makes a great choice—they both have high smoke points that are suitable for frying.
- Q: Can I bake the tofu instead of frying it?A: Yes, the tofu can be baked at 400°F (200°C) for about 25-30 minutes, flipping halfway through, for a healthier option.
- Q: How do I properly drain the tofu before frying?A: Remove excess moisture from the tofu by wrapping it in a clean towel, placing a heavy object on top, and letting it sit for at least 15-20 minutes.
Fried Tofu Recipe Substitutions and Variations
Tofu that is firm: This can be either silken tofu or extra-firm tofu, depending on the texture you want.
Sodium soy sauce: For a gluten-free alternative, use tamari or coconut aminos.
Cornstarch can be substituted with arrowroot powder or potato starch.
Substitute: Gluten-free all-purpose flour blend or rice flour.
Cooking oil: For frying, use canola oil or avocado oil.
Pro Tips
1. Pressing Tofu: For even crispier tofu, press it for longer, around 30 minutes, to remove as much moisture as possible. This will help it absorb more of the seasoning and fry up nicely.
2. Coating Consistency: Ensure the cornstarch and flour mixture is smooth and not too thick. If needed, add a teaspoon of water to achieve a thin, even coating, allowing the tofu to fry more evenly and achieve a better texture.
3. Heat Control: Maintain medium-high heat when frying and adjust as needed. If the tofu browns too quickly, lower the heat slightly. This helps cook the tofu through while achieving a crispy exterior.
4. Batch Frying: Avoid overcrowding the skillet when frying. Fry in batches to give each piece of tofu enough space to crisp up properly without steaming.
5. Flavor Enhancements: Consider adding a splash of sesame oil or a pinch of chili flakes to the seasoning mix for an extra depth of flavor. This adds a subtle richness and a hint of heat to the tofu.
Fried Tofu Recipe
My favorite Fried Tofu Recipe
Equipment Needed:
1. Cutting board
2. Knife
3. Paper towels
4. Clean kitchen towel
5. Heavy object (e.g., pan)
6. Mixing bowl
7. Whisk
8. Large nonstick skillet
9. Slotted spoon
10. Plate
11. Optional: garnish items like green onions and sesame seeds
Ingredients:
- 14 oz (400g) of firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup vegetable oil, for frying
- Salt, to taste
- Optional: green onions and sesame seeds for garnish
Instructions:
1. Remove the moisture from the tofu by draining it and then drying it with paper towels. Next, wrap the tofu in a clean towel and place something heavy (a pan works well) on top to press out excess moisture. Let the tofu stay under this weight for about 15 minutes.
2. The tofu, after being pressed, should be cut into cubes that are 1 inch in size.
3. In a bowl, mix together soy sauce, cornstarch, and flour. Then add the garlic powder and onion powder. Whisk until it is all smooth.
4. Add the cubes of tofu to the bowl and gently toss until all the pieces are evenly coated with the mixture.
5. In a large nonstick skillet, medium-high heat the oil from vegetables.
6. When the oil is hot, add the tofu cubes to the skillet with care, ensuring they don’t crowd each other. If necessary, fry them in batches.
7. Fry the tofu for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
8. A plate lined with paper towels awaits the fried tofu. It will gingerly receive the tofu, using a slotted spoon.
9. Add salt to the taste of the fried tofu when it is still hot.
10. You could garnish them with green onions and sesame seeds, but you don’t have to. Either way, serve them up for a snack; I had them as part of a lunch-you could easily have them as a first course for dinner.
