Fried Tofu Recipe

Press and drain tofu

Remove the tofu from its package and drain. Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet or a few cans on top. Let press 20–30 minutes to remove excess water. Alternatively, use a tofu press for 15–20 minutes.

Cut tofu

Unwrap the pressed tofu and pat dry. Cut into 1/2- to 3/4-inch cubes (or 1/2-inch thick rectangles) for even frying. Aim for uniform pieces so they cook consistently.

Marinate

In a shallow bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Lightly toss the tofu cubes in the marinade to coat. Let sit 5–10 minutes to absorb flavor, turning pieces halfway through. Do not soak long or tofu will fall apart.

Coat with cornstarch

Place cornstarch, salt, and black pepper in a shallow dish. Working in batches if necessary, dredge each marinated tofu piece in the cornstarch mixture until lightly and evenly coated. Shake off excess cornstarch — a thin coating crisps best.

Heat oil

Pour neutral oil into a large skillet (preferably cast-iron or heavy-bottomed) to a depth of about 1/4 inch. Heat over medium-high until shimmering and a small piece of cornstarch sizzles immediately (about 350°F / 175°C). If using a thermometer, target 350°F. Adjust heat to maintain temperature.

Fry tofu

Carefully add tofu pieces in a single layer without crowding (work in batches). Fry until golden brown and crisp on the underside, about 3–4 minutes, then flip and fry the other sides another 3–4 minutes. Use tongs or a slotted spatula to turn gently. Total fry time per batch ~6–8 minutes. If oil smokes, lower heat.

Drain

Transfer fried tofu to a plate lined with paper towels to absorb excess oil. Let sit 1–2 minutes to finish crisping.

Optional quick sauce (use leftover marinade)

If you want a saucier finish, combine 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey or sugar, and 1 tsp sesame oil in a small skillet. Warm briefly, then toss fried tofu in the pan over low heat for 30–45 seconds until evenly glazed. Be careful not to steam and lose crispiness.

Finish and serve

Transfer tofu to a serving dish. Sprinkle with toasted sesame seeds and chopped scallions. Serve immediately with lime wedges on the side for brightness. Fried tofu is best eaten hot to retain crisp texture.