Fried Tofu Recipe
Crispy fried tofu served with sweet and sour sauce
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Ingredients
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Tofu
Breading & Frying
Sweet & Sour Sauce
Garnish
Method
Tofu Preparation
- 1
- 2
Season
Lightly sprinkle the tofu pieces with the fine sea salt and black pepper, turning to season all sides. Let rest 5 minutes so salt draws out any remaining moisture.
Breading & Frying
- 3
Prepare breading
In a shallow bowl combine cornstarch, flour, and garlic powder. Whisk so there are no lumps. The cornstarch gives the tofu a crisp coating while a little flour helps bind.
- 4
Coat tofu
Toss tofu pieces gently in the cornstarch-flour mixture until each piece is evenly coated. Shake off excess. For extra-crispy layers, press pieces into the coating so it adheres well.
- 5
Heat oil
Pour vegetable oil into a heavy skillet or sauté pan to a depth of about 1/2 inch (about 2 cups depending on pan). Heat over medium-high until shimmering and a small pinch of cornstarch sizzles immediately (about 350°F / 175°C if using a thermometer).
- 6
Fry tofu
Working in batches to avoid overcrowding, gently lower tofu pieces into hot oil using tongs or a slotted spoon. Fry 2–3 minutes per side, turning as needed, until all sides are golden brown and crisp. Total frying time per batch ~6–8 minutes depending on size. Adjust heat so oil stays hot but does not smoke.
- 7
Drain
Use a slotted spoon to transfer fried tofu to a plate lined with paper towels to drain briefly. Keep warm in a low oven (200°F / 95°C) if frying multiple batches.
Sweet & Sour Sauce
- 8
Combine sauce ingredients
In a small saucepan, combine rice vinegar, ketchup, brown sugar, soy sauce, pineapple juice, and optional sesame oil and red pepper flakes. Stir to combine and bring to a gentle simmer over medium heat.
- 9
Make slurry and thicken
Whisk the cornstarch (1 tsp) with 1 tablespoon cold water to make a smooth slurry. Slowly pour the slurry into the simmering sauce while stirring. Continue to cook 1–2 minutes until sauce thickens to a glossy, pourable consistency. Taste and adjust: add a touch more sugar for sweetness, vinegar for tang, or soy for saltiness.
- 10
Finish
Remove sauce from heat and keep warm. If too thick, thin with a teaspoon or two of water or pineapple juice until desired consistency.
Assembly & Garnish
- 11
Toss or serve
You can either toss the hot fried tofu gently with the warm sweet-and-sour sauce just before serving so each piece is coated, or serve the tofu on a platter with the sauce on the side for dipping.
- 12
Garnish
Sprinkle sliced green onions and toasted sesame seeds over the tofu. Serve with lime wedges to squeeze over for brightness.