Crispy Fried Tofu Recipe
User Reviews
5
Crispy Fried Tofu Recipe
Description
The Crispy Fried Tofu Recipe starts by pressing firm tofu slices to remove excess water, which is essential to achieve crispiness when frying. The tofu is then cut into bite-sized pieces and coated first in a dry mixture containing cornstarch and white pepper for a mild spice and crust base. After that, the tofu is dipped into a wet batter combining cornstarch, baking powder, all-purpose flour, kosher salt, cold water, and vodka. The vodka helps create a lighter, airy texture in the batter.
Deep frying the battered tofu at 350°F results in a golden crispy crust that encloses the soft tofu interior. The interplay of textures provides a satisfying bite. The recipe includes a dipping sauce made from soy sauce, sugar, water, and potato starch blended to a thin, slightly sweet sauce that complements the fried tofu without overpowering it.
This tofu is suitable as a snack, appetizer, or part of a main meal. Its crisp coating makes it appealing as finger food, while the dipping sauce adds a familiar umami flavor with sweetness that balances the savory tofu.
Adjusting the dipping sauce quantity is suggested if making double servings, as the recipe’s sauce amount is adequate for twice the tofu portion. Flavor enhancements in the batter, such as white pepper and adjusted cornstarch proportions, distinguish this version from similar recipes.
Ingredients
Dry Batter
- 1 lb tofu firm
- 3 tbsp cornstarch
- ½ tsp ground white pepper
Wet Batter
- ⅔ c cornstarch
- ½ tsp baking powder
- ½ c all-purpose flour
- 2 tsp kosher salt
- 4 fl oz water cold
- 4 fl oz vodka
Dipping Sauce*
- 5 fl oz soy sauce
- 2 ½ tbsp sugar
- 5 fl oz water
- 1 tsp potato starch
Instructions
Tofu Instructions
- Remove the firm tofu from the package and cut into ½ inch slices.
- Line paper towels or hand towels on a cutting board and place the tofu slices individually. Place another paper towel on top of these slices and then another cutting board on top. Add four of the same sized cans on top of the cutting board evenly to add more pressure. Press for 15-20 minutes. Make the dipping sauce while this is pressing.
- Remove tofu from the press and cut them into bite sized pieces. I like to cut them in about one inch square bites.
- In a heavy-bottomed pot, add about one and a half inches of oil and heat to about 350 °F.
- Prepare your dry batter by combining the cornstarch and white ground pepper in a shallow bowl.
- Prepare your wet batter by combining and mixing all the dry ingredients first: cornstarch, baking powder, all-purpose flour, and kosher salt. After mixing, add in your cold water and vodka. Mix thoroughly until the batter is smooth.
- Take tofu pieces and roll them in the dry batter until all sides are evenly covered, this step will help the wet batter stick to the tofu. Then, dip the tofu into the wet batter and cover evenly. Lift the tofu to remove excess batter and carefully place the battered tofu into the oil.
- Cook tofu for about three to four minutes, or until it's crispy. (If you think the tofu pieces are sticking to the bottom of the pot, try to give it some time to cook. I found that after 2 minutes, the tofu will crisp and you can easily remove it from the bottom without tearing the crispy batter.)
- Remove tofu pieces from the oil and rest them on a towel lined wire rack to help remove excess oil.
- Enjoy with the dipping sauce and serve immediately!
Dipping Sauce Instructions
- In a pot on the stove over medium-high heat, add the soy sauce, ⅔ of water, and sugar, and stir until boiling.
- While you are waiting for your soy sauce to boil, in a separate bowl mix the rest of the water and the potato starch.
- Once it has reached boiling, lower the heat to a simmer and add the water and potato starch mixture.
- Continue to cook until the sauce becomes thicker, about 15-20 minutes. The consistency of the sauce should be similar to maple syrup. Once you reach the right density, transfer the sauce to a heat safe bowl and let rest. The sauce will continue to thicken after resting.
Notes
- Press tofu adequately for 15-20 minutes using weighted boards or cans to remove excess moisture for better frying results.
- The addition of white pepper in the dry batter adds a subtle spice to the coating.
- Vodka in the wet batter aids in achieving a crisp yet light texture to the fried coating.
- Adjust dipping sauce quantity carefully; doubling tofu does not necessarily require double the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 16g | 32% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 3214mg | 134% |
| Potassium | 92mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Calcium | 183mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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