Fried Tofu Recipe

Press and cut the tofu

Remove the tofu from its packaging and drain. Wrap tofu block in clean kitchen towels or paper towels and place a weight on top (a heavy skillet or cans) for 15–30 minutes to press out excess liquid. After pressing, cut the tofu into 1-inch (2.5 cm) cubes or 1/2-inch thick rectangles, depending on preference.

Make the marinade

In a medium bowl combine soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, salt, and black pepper. Stir to dissolve the salt.

Marinate and dust with cornstarch

Place the cut tofu in the marinade and gently toss to coat each piece. Let sit 10–15 minutes to absorb flavor (you can marinate up to 30 minutes). After marinating, sprinkle 3 tablespoons cornstarch over the tofu and gently toss so each piece has a light, even dusting. This creates a crisp exterior when fried.

Prepare dry coating

In a shallow bowl combine all-purpose flour and the additional 2 tablespoons cornstarch. Mix well. Add cold water and whisk until it forms a thin batter — it should coat but not be thick glue-like. This creates a light crisply battered exterior when combined with the dusted tofu.

Heat the oil

Pour about 250 ml neutral oil into a heavy skillet or deep frying pan to reach a depth of about 1/2 inch (1–1.5 cm). Heat over medium-high until the oil reaches 175°C (350°F) or until a small drop of batter sizzles and rises to the surface immediately. If you don't have a thermometer, test with a small piece of tofu: it should sizzle steadily.

Coat and fry the tofu

Working in a single layer and in batches (don’t overcrowd the pan), dip each cornstarch-dusted tofu piece briefly into the thin flour batter, letting excess drip off, then carefully place into the hot oil. Fry 2–4 minutes per side, turning gently with tongs or a slotted spatula, until golden brown and crisp on all sides. Adjust heat as needed to maintain a steady sizzle without burning. Transfer fried tofu to a paper-towel-lined plate to drain. Repeat with remaining tofu.

Optional double-fry for extra crispiness

If you want an extra-crispy result, after frying all tofu once, increase heat slightly so oil is hotter (180–190°C / 355–375°F). Return tofu to the oil for 30–60 seconds to re-crisp, then drain again.

Serve

Arrange fried tofu on a serving plate. Sprinkle with toasted sesame seeds, sliced green onions, and optional chili flakes. Serve immediately with lime wedges on the side for squeezing over the tofu.

Sauce suggestions

Serve with a dipping sauce if desired: mix 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp honey or sugar, and a pinch of chili for a quick dipping sauce. Spoon over or serve on the side.