Crispy Marinated Tofu
User Reviews
5
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
248 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Crispy Marinated Tofu
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Crispy Marinated Tofu features extra-firm tofu cut into squares and marinated in a flavorful mixture of soy sauce, Shaoxing wine, sugar, chili paste, hoisin sauce, garlic, ginger, and lemon juice. The tofu is coated with a seasoned cornstarch blend then pan-fried until golden and crisp on the outside, yielding a contrast of textures with a savory, slightly spicy flavor.
Description
This recipe starts by marinating cut tofu pieces in a rich sauce that includes a balance of salty, sweet, spicy, and aromatic ingredients. The marinade penetrates the tofu for at least four hours or overnight for deeper flavor. Green onions are used in the marinade container to help cover the tofu and infuse additional aroma.
Before cooking, the tofu pieces are coated with a mix of cornstarch, salt (optional depending on marinade saltiness), and cumin, which crisps nicely when pan-fried in vegetable oil. The result is tofu with a crispy exterior and tender, flavorful interior.
This method provides a satisfying texture and layered taste, suitable as a main or side dish. The dipping sauce made from reserved marinade can be served alongside for added flavor contrast.
Notes highlight flexibility in chili ingredients and salt adjustments, as well as the influence of marinade absorption on nutrition estimates.
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Ingredients
- 1 block extra-firm tofu 14 oz / 400 g block, or firm tofu
- 3 to 4 green onions Optional, coarsely sliced to fill the marinade, reserve green parts for garnish
- vegetable oil for pan frying
Marinade
- 1/3 cup soy sauce
- 1/4 cup Shaoxing wine (or dry sherry)
- 2 tablespoons sugar
- 3 tablespoons chili paste (or hot sauce you like) (*Footnote 2)
- 1 tablespoon hoisin sauce
- 1 teaspoon lemon juice
- 4 cloves garlic , grated
- 1 " ginger , grated
Coating
- 1/2 cup cornstarch
- 1/2 teaspoon salt Skip the salt if using doubanjiang in the marinade
- 1/2 teaspoon cumin
Instructions
Marinate (4 hr to overnight)
- (Optional) Press the tofu gently using your hands or a few layers of paper towel to get rid of excess water. Use this step if you’re short on time and need to use less time to marinate the tofu. You can skip this step if you’re going to marinate the tofu overnight.
- Prepare a container that’s slightly bigger than the block of tofu. Combine all the sauce ingredients in the container. Stir to mix well. Transfer 2 to 3 tablespoons of the marinade into a separate small bowl to use as a dipping sauce later.
- Cut the tofu in half lengthwise, then into half-inch (1-cm) thick squares. Transfer the pieces into the container by making them “stand”, so it helps the marinade to disperse evenly (see the blog post above to see how to arrange the tofu). Use your hand to gently separate the tofu slices, so all the surfaces will be in touch with the marinade. If the marinade cannot cover all the tofu, use some green onion (or white onion) to fill up the empty space in the container, so the marinade covers most of the tofu.
- Cover to seal the container. Gently shake it. Marinate overnight in the fridge or at room temperature for at least 4 hours.
Cook
- When you’re ready to cook, remove the tofu from the marinade and lay it on a few layers of paper towels to drain the extra liquid.
- Combine the coating ingredients in a plate. Stir to mix well.
- Prepare a big plate with a few layers of paper towels, for the cooked tofu.
- Heat a thin layer of oil in a nonstick (or carbon steel) pan over medium-high heat until hot.
- You might need to cook the tofu in batches depending on your pan size. While heating up the pan, coat each piece of tofu with the coating mixture and place it on a plate. You should only coat the pieces you’re going to fry immediately.
- Carefully add the coated tofu pieces into the pan. Cook without moving until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned, another 2 minutes. Turn the heat down to medium if the pan gets too hot and the oil starts to smoke. Repeat the process until you’ve fried all the tofu pieces.
- Transfer the fried tofu onto the paper towel lined plate to drain the excess oil.
- Serve the fried tofu with the reserved dipping sauce on the side and garnish it with chopped green onion. Enjoy!
Notes
- Use green onion slices in the marinade to ensure tofu is fully submerged if needed; omit if marinade covers tofu completely.
- Various chili pastes or hot sauces can be substituted; omit salt in coating when using salty ingredients like doubanjiang.
- Nutrition facts reflect estimated marinade absorbed by tofu and may vary.
Nutrition Information
Show Details
Serving
4g
Calories
248kcal
(12%)
Carbohydrates
18.1g
(6%)
Protein
10.6g
(21%)
Fat
16.1g
(25%)
Saturated Fat
2.6g
(13%)
Sodium
716mg
(30%)
Potassium
171mg
(4%)
Fiber
0.7g
(3%)
Sugar
6.1g
(12%)
Calcium
183mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 248kcal | 12% |
| Carbohydrates | 18.1g | 6% |
| Protein | 10.6g | 21% |
| Fat | 16.1g | 25% |
| Saturated Fat | 2.6g | 13% |
| Sodium | 716mg | 30% |
| Potassium | 171mg | 4% |
| Fiber | 0.7g | 3% |
| Sugar | 6.1g | 12% |
| Calcium | 183mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
30 reviews
Excellent
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