Fried Seafood Tofu Recipe

Press and cube the tofu

Drain the 14 oz firm tofu. Wrap in paper towels or a clean kitchen towel and place a weighted cutting board or plate on top for 15 minutes to press out excess water. After pressing, cut the tofu into 1-inch cubes (about 16 pieces).

Prepare the batter

In a medium bowl, whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, and 1 tsp white pepper. Crack in 1 large egg and add 3 tbs cold sparkling water. Whisk until just combined; batter should be slightly thick but still pourable. Keep batter cold and set aside in the refrigerator while you prepare the seafood mix.

Prepare seafood

Pat the shrimp, scallops, and crab meat dry with paper towels. Chop shrimp and scallops into small (roughly 1/4-inch) pieces so they can adhere to tofu easily. Finely mince 1 clove garlic and chop 2 stalks green onion (separate white and green parts if preferred).

Season and bind

In a bowl, combine the chopped shrimp (6 oz), scallops (4 oz), and crab (3 oz) with 1 tbs cornstarch, 1 tsp light soy sauce, 1 tsp rice wine, 1 tsp salt, and 1/2 tsp white pepper. Add the minced garlic and the white parts of the green onion. Mix thoroughly; the cornstarch will help the seafood mixture become slightly sticky so it adheres to the tofu.

Form seafood topping

Take a small spoonful (about 1 to 1 1/2 teaspoons) of the seafood mixture and press it onto the top of each tofu cube so it forms a compact mound. Gently press the seafood so it sticks; do not overpack or it may fall apart during frying. Set the topped tofu cubes on a tray while you heat the oil.

Prepare coating

Combine 1 cup panko breadcrumbs and 1/4 cup fine cornmeal (if using) in a shallow bowl or rimmed plate. This will provide a crunchy outer layer.

Heat oil

Pour vegetable oil into a heavy-bottomed pot to a depth of about 2 to 3 inches (roughly 1 liter used as guidance). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of batter — it should sizzle and turn golden in about 30–45 seconds.

Batter, coat, and crumb

Working in small batches to avoid crowding, dip each seafood-topped tofu cube into the chilled batter, allowing excess to drip off briefly, then gently roll it in the panko/cornmeal mixture until evenly coated. Place coated pieces on a tray and rest 1–2 minutes to let the coating set.

Fry the tofu

Carefully lower 4–6 coated tofu pieces into the hot oil (do not overcrowd). Fry for 2.5–3.5 minutes, turning gently once if needed, until the exterior is golden-brown and the seafood topping is cooked through. The internal temperature of seafood pieces should reach at least 145°F (63°C) if measured. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining batches. If oil temperature drops, allow it to return to 350°F before frying the next batch.

Finish and keep warm

If you want extra crispness, you can double-fry: after the first fry, let pieces rest for 2 minutes and return to 375°F (190°C) for 30–45 seconds, then drain. Keep finished pieces in a single layer on a baking sheet in a 200°F (95°C) oven while finishing remaining batches to keep warm and crisp.

Make sauce

While the tofu is frying, mix 1/2 cup mayonnaise, 1 tsp sriracha, 1 tbs lemon juice, 1/2 tsp soy sauce, and 1/4 tsp sesame oil in a small bowl until smooth. Finely slice the green part of 1 stalk green onion and fold in. Taste and adjust heat or acidity to preference.

Serve

Arrange the fried seafood tofu on a serving platter. Garnish with lemon wedges and cilantro. Serve hot with the spicy mayo dipping sauce on the side.