Fried Tofu Recipe

Press and cut tofu

Wrap the 400 g block of firm tofu in a clean kitchen towel or paper towels and place a heavy weight on top for 15–30 minutes to press out excess water. Unwrap and cut into 1-inch (2.5 cm) cubes or triangles (about 16–20 pieces).

Prepare coating

In a shallow bowl combine 4 tbs cornstarch, 2 tbs all-purpose flour (optional), 1 tsp fine salt and 1 tsp ground white pepper. Add about 2 tbs water and whisk briefly to make a slightly damp, sandy slurry — it should cling to the tofu but not be soupy. If using only cornstarch, keep it dry and pat tofu pieces before coating.

Coat tofu

Pat each tofu piece dry with paper towels. Toss 3–4 pieces at a time in the cornstarch mixture, pressing gently so the coating adheres and forms an even layer. Shake off excess coating and set coated pieces on a tray lined with parchment.

Heat oil

Pour about 800 ml neutral oil into a deep, heavy-bottomed pot or deep-fryer to a depth of 3–4 inches (enough to fully submerge tofu). Heat oil over medium-high heat until it reaches 175–180°C (350–355°F). If you don't have a thermometer, test by dropping a small pinch of coating into the oil — it should sizzle and rise steadily.

Fry tofu (first batch)

Working in batches (do not overcrowd), carefully lower coated tofu pieces into the hot oil with a slotted spoon or spider. Fry for 2–3 minutes until the coating sets and the pieces float; they will be pale initially. Remove with a slotted spoon and drain on a wire rack or paper towels for 2–3 minutes.

Fry tofu (second crisping)

Bring the oil back up to 175–180°C. Return the par-fried tofu in batches and fry for an additional 2–3 minutes until golden brown and very crisp. Total fry time per batch will be 4–6 minutes. Remove and drain on a wire rack to keep crisp.

Season immediately

While still hot, sprinkle a tiny extra pinch of fine salt over the fried tofu to season the exterior lightly.

Combine 6 tbs chili garlic or Thai sweet chili sauce, 1 tbs rice vinegar, 1 tsp light soy sauce, 1 tsp honey or brown sugar, and 1 tsp fresh lime juice in a small bowl. Stir well and add up to 1 tbs water to adjust thickness to a dipping-sauce consistency. Taste and adjust sweetness, acidity, or heat as desired. Transfer to a serving bowl.

Place the drained, crispy tofu on a serving plate. Spoon or serve the sweet chili sauce alongside for dipping, or lightly drizzle sauce over the tofu if preferred.

Sprinkle 3 tbs crushed roasted peanuts evenly over the tofu. Scatter sliced scallions and cilantro leaves if using. Serve immediately with lime wedges to squeeze over the tofu for brightness.