Fried tofu: the ultimate comfort food, a blank canvas for flavor, and surprisingly easy to make at home. Whether you’re a seasoned fryer or a curious newbie, this step-by-step guide will empower you to create perfectly golden, crispy tofu that will impress your family and friends.
A Bite of History and Flavor
Did you know that tofu originated in China over 2,000 years ago? Since then, it has become a staple ingredient in many Asian cuisines, celebrated for its versatility and ability to absorb flavors. Fried tofu, in particular, holds a special place in my heart. It reminds me of bustling night markets in Southeast Asia, where vendors expertly fry tofu to crispy perfection, coating it in savory sauces and spices.
Today, I’m excited to share my tried-and-true method for making fried tofu that’s crispy on the outside, tender on the inside, and bursting with flavor.
Gather Your Ingredients
- Tofu: 14 ounces (400g) firm or extra-firm tofu, pressed
- Cornstarch: ¼ cup (30g)
- All-Purpose Flour: ¼ cup (30g)
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Garlic Powder: ½ teaspoon (optional)
- Neutral Oil: for frying (vegetable, canola, or peanut oil work well)
Optional but Recommended:
- Soy Sauce: 1 tablespoon (for marinating)
- Rice Vinegar: 1 teaspoon (for marinating)
Tools You’ll Need
- Paper Towels: for pressing the tofu
- Mixing Bowls: for pressing, marinating, and coating the tofu
- Whisk: for combining dry ingredients
- Large Skillet or Wok: for frying
- Slotted Spoon or Tongs: for flipping and removing tofu from the pan
Let’s Get Frying!
Step 1: Press the Tofu
This step is crucial for achieving crispy tofu. Pressing removes excess moisture, allowing the tofu to crisp up beautifully during frying.
- Wrap the tofu block in several layers of paper towels.
- Place the wrapped tofu on a plate and put a heavy object on top (like a cutting board, heavy skillet, or books).
- Press for at least 30 minutes, or even better, 1 hour.
Step 2: Prepare the Tofu
- Cut the pressed tofu into your desired shape and size. Cubes, triangles, or even sticks work well.
- (Optional) Marinate the tofu: For an extra flavor boost, toss the tofu with soy sauce and rice vinegar. Let it marinate while you prepare the coating.
Step 3: Create the Crispy Coating
- In a shallow bowl, whisk together cornstarch, all-purpose flour, salt, black pepper, and garlic powder (if using).
Step 4: Coat the Tofu
- Dredge each tofu piece in the cornstarch mixture, ensuring all sides are evenly coated. Gently shake off any excess flour.
Step 5: Fry to Golden Perfection
- Heat about ½ inch of neutral oil in a large skillet or wok over medium-high heat. To test if the oil is ready, sprinkle in a pinch of flour; it should sizzle immediately.
- Carefully place the coated tofu pieces in the hot oil, ensuring not to overcrowd the pan.
- Fry for about 3-4 minutes on each side, or until golden brown and crispy.
