Fried Tofu Recipe
Make Fried Tofu Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu & Marinade
Coating
Frying & Finish
Method
Tofu & Marinade
- 1
Press and cut the tofu
Remove the tofu from packaging and drain. Wrap the block in a clean kitchen towel or paper towels and place on a cutting board. Put a heavy skillet or a few cans on top and press for 15–30 minutes to remove excess water. After pressing, cut the tofu into 3/4- to 1-inch cubes (or 1/2-inch slices if you prefer slabs).
- 2
Prepare marinade
In a shallow dish or bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and salt until combined.
- 3
Marinate briefly
Gently toss the tofu cubes in the marinade so all sides get coated. Let sit 10–15 minutes. Don’t over-marinate (longer will make tofu too salty and softer); a short soak adds flavor without losing texture.
Coating
- 4
Prepare the coating
In a wide shallow bowl or plate, combine cornstarch, rice/all-purpose flour (if using), ground black pepper, and optional chili powder or cayenne. Mix so the coating is homogeneous.
- 5
Coat the tofu
Using a slotted spoon or your hands, lift tofu pieces from the marinade allowing excess liquid to drip off. One by one, lightly dredge each piece in the cornstarch mixture until evenly coated. Shake off any excess so coating is even but not clumpy. Place coated pieces on a wire rack or plate.
Frying & Finish
- 6
Heat the oil
Pour about 1/2–1 cup oil (enough to come about 1/3–1/2 inch up the side of a skillet) into a heavy skillet or frying pan. Heat over medium-high until oil registers 350–375°F (175–190°C) on a thermometer, or until a small pinch of cornstarch sizzles and rises immediately when dropped in. Adjust heat to maintain temperature; too hot will burn coating, too cool will make tofu greasy.
- 7
Fry the tofu
Working in batches to avoid crowding, gently place coated tofu pieces in a single layer into the hot oil. Fry 2–3 minutes per side, turning with tongs or a slotted spoon, until golden-brown and crisp on all sides. Total fry time per batch typically 5–7 minutes. Transfer cooked pieces to a wire rack set over a baking sheet or to paper towels to drain briefly.
- 8
Finish and garnish
If desired, while still hot toss or brush tofu lightly with a little extra soy sauce or a sweet-spicy glaze. Arrange on a serving plate, sprinkle with sliced scallions and toasted sesame seeds, and add lime wedges and cilantro if using.
- 9
Serve
Serve the fried tofu immediately to retain crispness. It pairs well with steamed rice, in salads, or as a snack with dipping sauces (sweet chili, soy-sesame, or peanut sauce).