Fried Tofu Recipe
Make Fried Tofu Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu & Marinade
Coating
Frying & Finishing
Method
Tofu & Marinade
- 1
Press and drain tofu
Remove tofu from packaging and drain. Wrap the block in a clean kitchen towel or paper towels and place a weight on top (books or a heavy skillet) for 20–30 minutes to press out excess moisture. This ensures a firm texture and better frying.
- 2
Cut tofu
After pressing, unwrap tofu and pat dry. Cut into 3/4- to 1-inch cubes (or triangles/rectangles as preferred). Aim for uniform pieces so they cook evenly.
- 3
Make marinade and marinate
In a shallow bowl, combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 teaspoons minced garlic, and 1 teaspoon ground black pepper. Gently toss the tofu cubes in the marinade so each piece gets a light coat. Let sit for 10–15 minutes, turning once halfway through. Do not soak until falling apart — a short marinade adds flavor without making the coating soggy.
Coating
- 4
Prepare dry coating
In a wide shallow bowl or tray, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon salt, 1 teaspoon paprika (optional), and 1/2 teaspoon baking powder until evenly combined. The cornstarch helps crisp the exterior; baking powder adds slight puffiness.
- 5
Coat tofu
Working in a single layer (don’t overcrowd), gently toss each marinated tofu piece in the dry coating until well covered. Shake off excess flour/cornstarch so there is a thin, even coating. Place coated pieces on a rack or tray while you heat the oil.
Frying & Finishing
- 6
Heat oil
Pour 1 cup neutral oil into a heavy skillet or frying pan (large enough to hold tofu in a single layer). Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately on contact. If you don't have a thermometer, heat until shimmering but not smoking.
- 7
Fry tofu
Carefully add coated tofu pieces in a single layer (work in batches if necessary). Fry for 3–4 minutes per side, turning with tongs or a slotted spatula, until all sides are evenly golden brown and crisp. Total frying time per batch should be about 6–8 minutes depending on piece size. Adjust heat as needed to avoid burning; the oil should stay around 325–350°F.
- 8
Drain
Use a slotted spoon or spatula to transfer fried tofu to a plate lined with paper towels or a wire rack over a baking sheet to drain excess oil for 1–2 minutes.
- 9
Garnish & serve
Transfer tofu to a serving plate, sprinkle with 2 tablespoons thinly sliced green onions and 1 tablespoon toasted sesame seeds. Serve hot with about 1/2 cup of your preferred dipping sauce (sweet chili, extra soy sauce, or a soy-sesame dipping sauce).