Crispy Fried Tofu Recipe

Press and cube the tofu

Drain the tofu and press to remove excess water: wrap it in a clean kitchen towel or paper towels and place a heavy skillet or a few cans on top for 15–30 minutes. After pressing, cut the block into 3/4–1-inch cubes (about 1-inch gives best crisp).

Season and coat

In a mixing bowl, combine cornstarch, flour, salt, and pepper. Toss the tofu cubes gently in the dry mixture until each piece is evenly dusted. Shake off any excess coating.

Heat oil and fry

Pour neutral oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4–1/2 inch (roughly the quantity listed). Heat over medium-high until shimmering and a small pinch of cornstarch sizzles on contact. Fry tofu in batches so pieces aren’t crowded, about 2–3 minutes per side, turning carefully with tongs until golden brown and crisp on all visible sides (total 6–8 minutes per batch). Transfer fried tofu to a wire rack or paper towel–lined plate to drain while you fry remaining batches.

Prepare base sauce

In a small bowl, combine sugar and 3 tablespoons water and stir until mostly dissolved. Add rice vinegar, low-sodium soy sauce, and the chili paste (sambal oelek or gochujang). Stir in grated ginger, minced garlic, and sesame oil. Taste and adjust: if too salty, add 1–2 teaspoons more water or 1 teaspoon more sugar; if not spicy enough, add extra chili paste a little at a time.

Thicken sauce

Bring the sauce mixture to a gentle simmer in a small saucepan over medium-low heat. Prepare the cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water (this is the '1 tbs' listed as cornstarch slurry). While stirring, slowly add the slurry to the simmering sauce. Cook 1–2 minutes until sauce thickens to a glossy, slightly syrupy consistency. Remove from heat. Taste again and adjust seasoning (balance sweet/sour/salty) — because sauces can become too salty, use low-sodium soy and increase sugar or water to reduce perceived saltiness.

Combine tofu and sauce

Add the fried tofu to a large mixing bowl or the skillet used for frying (wipe out excess oil first). Pour the warm sauce over the tofu and gently toss with a silicone spatula or tongs to coat each piece evenly. Do this quickly so the tofu stays crisp: toss 8–12 times until evenly glazed.

Transfer the sauced tofu to a serving plate. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve immediately with lime wedges on the side for squeezing, if desired. To keep tofu as crispy as possible, serve soon after saucing; if you need to hold, keep fried tofu on a wire rack in a 200°F (95°C) oven and toss with sauce just before serving.