Deep Fried Tofu Recipe

press and cut tofu

Remove the tofu from its packaging and drain. Wrap the block in clean kitchen towels or paper towels and place a weight on top (a heavy skillet or cans) for 20–30 minutes to press out excess water. After pressing, cut the tofu into 3/4- to 1-inch cubes (about 1 inch is ideal for crispness). Pat the cut pieces dry with paper towels.

prepare coating

In a shallow bowl or plate, whisk together the cornstarch, all-purpose flour, salt, and white pepper until evenly combined.

coat tofu

Working in a single layer, toss or dredge the tofu cubes in the cornstarch mixture so each side is evenly coated. Shake off excess cornstarch and place the coated pieces on a wire rack set over a baking sheet to rest for 5 minutes; this helps the coating adhere and dry slightly for a better fry.

heat oil

Pour enough neutral oil into a heavy-bottomed pot or deep skillet so it reaches about 2 inches up the side. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of cornstarch into the oil — it should sizzle and float immediately.

fry tofu

Fry the tofu in batches to avoid crowding (3–6 minutes per batch depending on size). Gently lower coated pieces into the hot oil and fry, turning as needed, until golden brown and crisp on all sides. Use a slotted spoon or spider to remove the tofu and transfer to a wire rack or paper towel-lined tray to drain. Immediately sprinkle lightly with kosher or flaky salt while still hot.

keep warm

If frying multiple batches, keep finished tofu on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish frying remaining pieces.

While the tofu is pressing (or during frying), combine the grated ginger, thinly sliced green onions, soy sauce, rice vinegar, sesame oil, sugar, water, and chili flakes (if using) in a small bowl. Stir until the sugar dissolves and taste; adjust balance with an extra 1/2 teaspoon sugar if too tart or an extra 1/2 teaspoon vinegar if too sweet. Let the sauce sit at room temperature for at least 10 minutes for flavors to meld.

If you prefer a hotter sauce, briefly warm the soy–vinegar mixture in a small saucepan, remove from heat, then stir in the ginger and scallions to slightly mellow the raw heat. Cool to room temperature before serving with crispy tofu.

Arrange the hot, crispy tofu on a serving plate. Spoon a few tablespoons of the ginger–green onion dipping sauce into a small dipping bowl or drizzle lightly over some of the tofu pieces. Garnish with extra sliced green onion, a light sprinkle of flaky salt, and lime wedges on the side for squeezing, if desired.

Serve immediately so the tofu remains crisp. Leftovers can be reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp, but are best eaten fresh.