Fried Tofu

Crispy golden cubes of perfectly fried tofu flavored with umami soy sauce add a welcome twist to the table for stir fries, grain bowls, or on top of noodles.

Why this recipe works

A true deep fried tofu recipe requires oil, y’all. While you can always pan sear it or whip up air fryer tofu to avoid the oil, there’s something about deep fried tofu that can’t be replicated. I think it comes down to the incredible texture with a crispy golden exterior and tender-soft interior once fried.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

TOFU – Firm or extra-firm tofu is best for this recipe. Soft/silken tofu won’t hold its shape as well when fried. When frying tofu you will want to get more liquid out than simply squeezing with your hands will allow. To do this, recommends planning enough time ahead to expel the liquid. If you prep the tofu for draining in the morning, you can eat your fried tofu that night. You can also prep it the night before. The instructions below will explain.

CORNSTARCH – Cornstarch is your secret weapon for achieving that perfect crispy exterior. If needed, you can substitute the cornstarch with arrowroot powder or potato starch.

OIL – You can use vegetable, peanut, canola, or safflower oil to deep fry tofu.

How to Make Fried Tofu

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Begin by wrapping the tofu in paper towels, gently squeeze to remove excess moisture. Place tofu on a baking pan and place something like a cookbook on top. You don’t want to smash the tofu, but you want enough pressure on it so that more liquid is expelled. Let sit for 3 hours then remove from paper towels, wrap in fresh, dry paper towels, then gently squeeze again. Replace the cookbook and wait another 2-3 hours.
2. Preheat deep fryer to 340 F.
3. Cut tofu into 2-inch cubes and place in a large mixing bowl.
4. Add soy sauce, garlic salt, and black pepper. Toss to coat.
5. Sprinkle with cornstarch and toss again.
6. Place tofu into fryer basket so that they aren’t touching. Lower basket and fry for 5 minutes, shaking once halfway through.
7. Remove to a paper towel lined plate to drain.

Frequently Asked Questions & Expert Tips

You can fry tofu in a skillet or a wok instead of a deep fryer if needed. However, if you do, do NOT skip the preparation method of draining the tofu. This step is essential to keep the tofu from sticking to the pan and/or steaming instead of frying because of the excess liquid.

Store cooled fried tofu in an air-tight container kept in the refrigerator for up to 4 days. To keep it nice and crisp when reheating, use the air fryer or pop them in a 350F oven for around 10 minutes.

Serving Suggestions

Serve fried tofu over a bed of rice or quinoa, toss it into pasta dishes, or use it as your protein for stir-fries. It’s also great served as an appetizer with toothpicks and a side of teriyaki sauce!

More Related Recipes

• Spicy Tofu
• Air Fryer Tofu
• Honey Garlic Tofu
• Vegetarian Tacos
• Tofu Stir Fry

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