Fried Tofu (vg) Recipe

Press tofu

Remove tofu from package and drain. Wrap block in a clean kitchen towel or several layers of paper towels and set a weight (pan or cans) on top for 20–30 minutes to press out excess water. Alternatively use a tofu press according to manufacturer directions.

Cut and salt

After pressing, unwrap and pat tofu dry. Cut into 3/4- to 1-inch thick slices or 1-inch cubes (about 12–16 pieces depending on block). Lightly sprinkle all sides with 1 tsp salt and set on a rack or plate while you prepare coating.

Make dry mix

In a shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp ground black pepper, and 1/2 tsp smoked paprika until evenly combined.

Make wet mix

In a separate shallow bowl, whisk together 1/2 cup unsweetened soy milk, 1 tbsp low-sodium soy sauce, and 1 tsp neutral oil until smooth. The soy sauce seasons the wet batter and helps the coating stick.

Coat tofu

Working in batches to avoid crowding, dredge each piece of tofu first into the wet mixture, letting excess drip off, then press into the dry flour mixture to fully coat. Shake off excess flour and set coated pieces on a sheet tray or plate. If coating becomes pasty, stir dry mix to re-fluff or add a tablespoon more flour.

Heat oil

Pour 1/2 cup neutral oil into a heavy skillet (cast iron or stainless) to a depth of roughly 1/8–1/4 inch. Heat over medium-high until shimmering and a small pinch of flour sizzles on contact (about 350°F / 175°C).

Fry tofu

Carefully add coated tofu pieces in a single layer without crowding (work in 2–3 batches). Fry 2–3 minutes per side, turning with tongs or a spatula, until golden-brown and crisp on all sides. Adjust heat as needed to prevent burning; maintain steady sizzle.

Drain

Transfer fried tofu to a wire rack set over a sheet pan or to a plate lined with paper towels to drain for 2–3 minutes. This preserves crispness better than direct paper towel stacking.

While still warm, sprinkle fried tofu with 1 tbsp sesame seeds and 2 tbsp chopped scallions. Serve with lime wedges on the side for squeezing. Suggested accompaniments: sweet chili sauce, soy-based dipping sauce, or a simple vinegar-soy dipping sauce.

Leftovers: store cooled tofu in an airtight container refrigerated for up to 2 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes or in a hot skillet with a little oil.