Fried Tofu Recipe
Deep-fried medium firm tofu. Served with crushed peanuts in a sweet and sour sauce. Vegetarian.
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Ingredients
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Tofu and Coating
Sweet & Sour Sauce
Garnish
Method
Tofu and Coating
- 1
Press and cut tofu
Remove the tofu from its packaging and drain. Wrap the block in a clean kitchen towel or paper towels. Place a weight (heavy skillet or cans) on top and press for 20–30 minutes to remove excess moisture. After pressing, cut the tofu into 3/4- to 1-inch cubes (about 24–30 pieces from a standard block).
- 2
Prepare coating
In a shallow bowl or rimmed plate, whisk together 3/4 cup cornstarch, 1/4 cup all-purpose flour, 3/4 tsp salt, and 1/4 tsp black pepper. Add 1–2 tablespoons water if mixture is too thick to coat evenly; you want a dry-ish dusting that will cling to the tofu (not a wet batter).
- 3
Coat tofu
Toss tofu cubes gently in the dry mixture in batches so each piece is evenly coated. Shake off excess coating and place coated cubes on a tray, making sure they are not touching to avoid sticking.
- 4
Heat oil
Pour enough vegetable oil into a heavy-bottomed pot or deep fryer to reach a 2–3 inch depth (about 1 liter recommended). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one small piece of coated tofu; it should sizzle vigorously and rise to the surface within a few seconds.
- 5
Fry tofu
Fry the coated tofu in batches (do not overcrowd) for 3–4 minutes per batch, turning occasionally with a slotted spoon, until golden brown and crisp on all sides. Maintain oil temperature around 330–350°F (165–175°C) — reduce heat slightly if browning too fast. Remove fried tofu to a wire rack or paper towel–lined tray to drain.
Sweet & Sour Sauce
- 6
Combine sauce ingredients
While frying tofu, combine 1/2 cup brown sugar, 1/4 cup rice vinegar, 3 tablespoons ketchup, 1 tablespoon soy sauce, 1/2 cup water, 1 teaspoon minced garlic, and 1 teaspoon grated ginger in a small saucepan. Stir to dissolve sugar.
- 7
Thicken sauce
Bring the sauce to a gentle simmer over medium heat. Mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk the slurry into the simmering sauce. Cook 1–2 minutes, stirring, until the sauce thickens to a glossy, pourable consistency. Taste and adjust: add a splash more vinegar for tang, a pinch more sugar for sweetness, or 1–2 tsp water if too thick.
- 8
Keep warm
Lower heat to keep the sauce warm while the remaining tofu batches finish frying. Stir occasionally to prevent skin forming.
Assembly and Garnish
- 9
Toss tofu in sauce
Place the fried tofu into a large mixing bowl. Pour the warm sweet-and-sour sauce over the tofu (use all or most depending on desired sauciness). Gently toss so pieces are evenly coated, taking care not to break the tofu.
- 10
Plate and garnish
Transfer sauced tofu to a serving dish. Sprinkle 1/4 cup coarsely crushed roasted peanuts evenly over the top. Garnish with thinly sliced green onions and a light sprinkle of sesame seeds, if using.
- 11
Serve
Serve immediately so tofu remains crisp under the sauce. Provide extra sauce on the side if desired.