Crispy Fried Tofu
This crispy fried tofu has golden edges and a tender center, with simple seasoning that makes it easy to use in bowls, stir-fries, or salads.
About This Recipe
Good fried tofu starts with removing excess moisture. Once the tofu is dry, it browns faster and turns crisp instead of steaming in the pan.
This recipe keeps the seasoning flexible so the tofu can go with rice bowls, noodles, vegetables, or dipping sauces.
Ingredients
- ✓1 (14-ounce) block firm or extra-firm tofu (drained and cut into cubes)
- ✓1 tablespoon soy sauce
- ✓½ teaspoon garlic powder
- ✓½ teaspoon black pepper
- ✓3 to 6 tablespoons cornstarch
- ✓1 to 2 tablespoons oil
Ingredient Notes
- Firm tofu: Use firm or extra-firm tofu so the cubes hold together.
- Pressing: Removing moisture is the key to crisp edges.
- Starch or coating: A light coating helps create a delicate crust.
- Oil: Use enough oil to coat the pan evenly and prevent sticking.
Instructions
- 1
For maximum crispiness, you can press the tofu first. Wrap the block in a clean kitchen towel and place something heavy on top for 10 to 15 minutes to remove excess moisture. That said, I usually skip this step to save time, and it still turns out really good.
- 2
Add the tofu cubes, soy sauce, garlic powder, and black pepper to a large bowl.
- 3
Mix until well combined and let it sit for at least 5 minutes so the tofu can absorb some of the flavor. If you're short on time, you can skip this step.
- 4
Drain any excess liquid and discard it. Transfer the tofu cubes to a large zip-top bag, add the cornstarch, seal the bag, and shake until evenly coated. Use more or less depending on how crispy you want it, up to about 6 tablespoons for extra crispy tofu. You can also toss the tofu with the cornstarch in a bowl if you prefer.
- 5
Heat the oil in a large non-stick pan over medium-high heat and add the tofu in a single layer.
- 6
Cook for about 8 to 10 minutes, or until golden brown on all sides, turning occasionally so it cooks evenly. Serve immediately.
Katy’s Kitchen Tips
- Pat tofu very dry before seasoning.
- Let the pan heat before adding tofu.
- Turn pieces only after the bottom is golden.
- Serve soon after frying for the crispiest texture.
Variations and Substitutions
- Soy garlic: Toss with soy sauce, garlic, and sesame oil after frying.
- Sweet chili: Serve with sweet chili sauce.
- Spicy: Add chili flakes or sriracha to the finishing sauce.
- Air fryer: Air fry coated tofu until crisp, shaking once or twice.
What to Serve With Crispy Fried Tofu
Serve over rice, noodles, salad greens, stir-fried vegetables, or with a dipping sauce.
Storage and Reheating
Refrigerate leftovers for up to 3 days.
Reheat in a skillet or air fryer to bring back some crispness.
Common Mistakes to Avoid
- Skipping pressing: Wet tofu will not crisp well.
- Moving too soon: Let a crust form before turning.
- Crowding the pan: Cook in batches if needed.
- Saucing too early: Add sauce right before serving so the crust stays crisp.
FAQ
Do I need to press tofu?
Yes, pressing or thorough drying helps the tofu crisp.
Can I bake it instead?
Yes. Use a hot oven and turn the tofu partway through.
Why did my tofu stick?
The pan may not have been hot enough or the tofu was moved too early.
Can I make it ahead?
It is best fresh, but leftovers reheat well in a skillet or air fryer.
Nutrition Facts
- Calories: 165 kcal
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 9 g
- Sodium: 257 mg
- Sugar: 0.4 g
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g