Fried Tofu Recipe

Press and cut tofu

Remove tofu from package and drain. Wrap block in a clean kitchen towel or paper towels and place a weight on top (a heavy skillet or several cans) for 15–30 minutes to press out excess moisture. Unwrap and cut pressed tofu into 1–1.5 cm (about 1/2 inch) cubes or 1 cm thick rectangles for frying.

Optional quick marinade

If using the marinade, combine light soy sauce, rice vinegar, and sesame oil in a shallow bowl. Toss tofu pieces gently to coat and let sit 10 minutes while pressing or heating oil. Do not over-marinate or the tofu will become too salty and soggy.

Dry and coat

Pat tofu pieces dry with paper towels. In a wide shallow bowl combine cornstarch, flour, kosher salt, black pepper, and garlic powder. Toss or gently dredge tofu pieces in the dry mixture ensuring an even light coating. Shake off excess.

Heat oil

Pour neutral oil into a heavy skillet or Dutch oven to a depth of about 1.5–2 cm (about 1/2–3/4 inch) or enough for shallow frying. Heat over medium-high until oil reaches 175°C (350°F) or a wooden chopstick inserted into the oil produces steady small bubbles around it.

Fry tofu

Working in batches to avoid crowding, carefully add tofu pieces to the hot oil and fry until golden brown and crisp, about 2–4 minutes per side depending on size. Use a slotted spoon or spider to turn pieces so they brown evenly. Remove fried tofu to a wire rack set over a baking sheet or to paper towels to drain. If necessary, reheat oil between batches.

Final crisp (optional)

For extra crispiness, when all tofu is fried, return tofu to hot oil for a quick 30–60 second second-fry until extra-crispy, then drain again.

While the tofu fries, combine mayonnaise, hoisin sauce, Sriracha, lime juice, and sugar in a small bowl. Whisk until smooth. Taste and adjust seasoning: more Sriracha for heat, more lime for acidity, or a pinch more sugar to balance. Stir in toasted sesame seeds and chopped scallion if using.

Arrange fried tofu on a platter. Sprinkle with chopped cilantro if desired and serve immediately with the dipping sauce and lime wedges on the side. Squeeze lime over tofu just before eating for brightness.