Crispy Fried Tofu
A simple and delicious recipe for extra crispy tofu cubes marinated in a savory-sweet Asian-inspired sauce.
35
Prep (min)
10
Cook (min)
45
Total (min)
Servings
Excluded optional ingredients: chili flakes, sambal, sesame seeds, and spring onion.
Assumed 1.5 tbsp of neutral oil for the 1-2 tbsp range provided.
Used maple syrup and rice vinegar for calculations where options were provided.
Ingredients
- ⅞ lb (400 g) extra firm tofu
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp maple syrup or agave syrup
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 tsp chili flakes or sambal (optional)
- 1.5 tbsp cornstarch
- 1-2 tbsp neutral oil (sunflower or peanut oil)
- sesame seeds or spring onion for serving (optional)
Instructions
- 1
Remove the tofu from the packaging and wrap it in a clean tea towel. Place something heavy on top (for example, a pan or book) and let it stand for 30 minutes to remove excess moisture.
- 2
Cut the tofu into cubes of about 2 cm, so that they fry evenly crispy.
- 3
In a bowl, mix the soy sauce, sesame oil, vinegar, maple syrup, garlic powder, ginger powder, and chili if using.
- 4
Add the tofu to the marinade and toss gently. Let marinate for at least 15 minutes (longer is allowed, up to a few hours).
- 5
Scoop the tofu out of the marinade (let excess marinade drain off) and place in a clean bowl. Add the cornstarch and toss until each cube is lightly covered.
- 6
Heat the oil in a large pan over medium-high heat. Fry the tofu in a single layer for 8–10 minutes, turning regularly, until all sides are golden brown and crispy.
- 7
Serve immediately. Sprinkle with sesame seeds or spring onion if desired.
Recipe by Jille van der Togt