Fried Tofu
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
170 kcal
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Course
Side Dish
Fried Tofu
Description
Fried Tofu uses extra-firm tofu that is first drained and pressed to remove moisture, allowing the coating to crisp up properly during frying. After cutting into half-inch cubes, the tofu is seasoned with kosher salt, freshly cracked black pepper, and dusted with cornstarch to create a light,-crisp outer layer. It is then fried in a single layer in neutral oil over medium-high heat, carefully flipped to brown all sides evenly while preserving a firm texture inside. Some pieces may stick together due to the starch, but they separate easily and can make flipping simpler.
The finished tofu has a crisp exterior that contrasts with the soft interior. It can be used as a protein addition to salads, stir-fries, or dipped in sauces. Its mild seasoning lets it pair well with a variety of flavor profiles.
The recipe notes mention that reducing the oil to two tablespoons slightly lessens crispiness but retains good flavor. Avocado oil or any neutral oil works well for frying. Variations for flavor are available elsewhere, but this basic preparation highlights the frying technique to achieve a crunchy texture.
Ingredients
- 1 (14-ounce/400g) extra-firm tofu block
- 1 teaspoon kosher salt
- black pepper freshly cracked
- 3 tablespoons cornstarch (DO NOT sub with arrowroot powder, or it will get gummy)
- 3 tablespoons neutral-flavored cooking oil (see Note 2)
Instructions
- Drain the tofu. Slice the blocks lengthwise into 4 slabs. Press the tofu for 10 to 15 minutes.
- Slice each slab in half, lengthwise, so you have 8 slabs. From there, cut the tofu into ½” cubes.
- Add tofu cubes to a large bowl. Sprinkle tofu with 1 teaspoon kosher salt, several cracks of pepper, and add the cornstarch. Toss gently with your hands (or a silicone spatula) to avoid breaking tofu.
- Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is shimmering, carefully add the tofu. Push the tofu around in the oil to evenly coat in one layer. Fry until golden brown on the bottom, 6 to 7 minutes. Take a minute or two to carefully flip each piece with a thin spatula (an angled silicone spatula is very helpful!). Cook on the second side until golden brown on the bottom, about 5 minutes.NOTE: some pieces may stick together due to the starch, but they are easy to pull apart (and it makes flipping the tofu a bit easier).
- Transfer tofu to a paper towel lined surface to blot away excess oil. Push tofu pieces together and sprinkle with a pinch of salt.
Notes
- Use 3 tablespoons of neutral oil for crispier tofu or reduce to 2 tablespoons for less oil but still good results.
- Press the tofu for 10 to 15 minutes to remove moisture to help the coating become crisp.
- Cornstarch is important for crispiness and should not be substituted with arrowroot powder.
- The tofu pieces may stick together during frying but can be pulled apart carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 343mg | 14% |
| Potassium | 153mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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