This crispy fried tofu is deliciously addictive and super easy to make with just four ingredients! Perfect for everything from stir-fries to salads to snacking.
Where are all my tofu haters at?? Ah, they're probably not here. Because why would they show up for a tofu recipe?
Well guys, do me a favor, please. Can you tell all your tofu hating friends to head on over here? Because this ridiculously simple fried tofu recipe will make a tofu lover out of anyone.
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Okay, so there are lots of ways to make tofu delicious. There's tofu stir-fry, baked tofu, barbecue tofu, grilled tofu...but this fried tofu...OH MY! This tofu basically tastes like French fries. I guess that's what happens when you fry things. They get delicious. And with very few ingredients!
But also, this fried tofu is super versatile. Want to eat it French-fry style with some ketchup on the side? Go for it. You can also serve it as a main dish, plain or with some sauce or seasonings, pile it on a salad, stuff it in a sandwich, or add it to your favorite veggie stir-fry for some protein.
Ingredients You'll Need
- Tofu. Extra-firm or super firm are the easiest varieties of tofu to use for this recipe, but it will actually work with ANY variety with some slight adjustments. You'll need to press your tofu if it's firm or extra firm. Super firm contains so little water that there's no need to press it, while soft and silken are too delicate for pressing. Fried silken tofu can be tricky to work with, so it's not recommended for novices, but it can be done.
- Cornstarch.
- Salt. Skip this ingredient if you're going to be adding your tofu to a saucy dish, like a stir-fry. Sauces, and especially stir-fry sauces, are pretty salty and we don't want to overdo it.
- Peanut oil. Just about any high-heat oil can be substituted here. Corn oil, canola oil, or avocado oil are a few alternative varieties that will work just fine.
Tip: While this fried tofu is absolutely delicious on it's own, you can absolutely add seasonings to the breading. Make a batch according to the recipe first, just to get a feel for it, but then try adding flavorings like curry powder, Cajun seasonings, garlic powder, onion powder, or chili powder.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Cut your tofu into small pieces. I've cut mine into approximately ½ inch cubes, which is a great size for most uses, but larger cubes, strips, or even triangles would all work well.
- Stir your cornstarch and salt together in a small bowl. Add a few tofu cubes at a time and dredge them in the cornstarch mixture, lightly coating all sides.
Tip: If you're using super firm tofu like the recipe specifies you won't need to press it. Just discard any water in the package and gently blot the tofu with a towel to remove any excess moisture, if needed.
- Heat your oil in a nonstick skillet. A cast iron skillet works great here! Make sure you're using enough oil so that the depth is at least half the thickness of each of your tofu pieces. This might mean that you'll need some extra oil for thicker pieces or if you're using a larger skillet.
- Remove the tofu cubes from the cornstarch mixture, one at a time, making sure to gently shake or brush off any excess cornstarch that's built up on the tofu's surface. We just want a light coating.
- Transfer each cube directly to the skillet, being super careful when placing them in the hot oil. Cook the tofu in batches, making sure the pieces don't touch each other (they'll stick together if they do!).
- Cook the tofu cubes for a few minutes, then carefully flip them. A pair of tongs works great for this.
- The tofu pieces are done frying when the cornstarch has become crusty and turned a very light golden brown. Take them out of the skillet and place them on a wire rack to drain.
- Continue frying the remainder of your tofu pieces using the same method, adding oil to the skillet between batches if the level gets too low.
- Enjoy your delicious fried tofu!
Tip: Always be super careful when frying in hot oil. Never leave it on the burner unattended, and reduce or remove the heat if it starts to smoke at any point. Take precautions to prevent splashing and splattering.
Leftovers & Reheating
Leftover fried tofu will keep in an airtight container in the fridge for about 3 days.
The best way to reheat this tofu is by placing it under a hot broiler for a few minutes on each side, until the pieces start to sizzle and get crispy again.
Frequently Asked Questions
It is!
It's excellent on it's own or with some dipping sauce on the side. Something as simple as soy sauce, ketchup, or vegan barbecue sauce would be perfect. You could also serve it over a soup or stew, like this udon noodle soup, although I don't recommend submerging it if you want it to stay crispy. Or, for a simple dinner, add it to your favorite stir-fry sauce, with or without some vegetables and serve it over rice.
Unfortunately, no. Give my air fryer tofu recipe a try instead!
You sure can! If you're using it to make tempeh, consider steaming the tempeh first. For seitan, you may want to reduce the amount of salt in the recipe, since seitan is already rather salty.
More Tofu Recipes
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📖 Recipe
4 Ingredient Crispy Fried Tofu
Ingredients
- 1 (15 ounce or 400 gram) package super firm tofu (Note 1)
- ½ cup cornstarch
- 1 teaspoon salt (Note 2)
- ½ cup peanut oil (or high-heat oil of choice), or more as needed
Instructions
- Cut the tofu into small cubes, or desired shape. (Note 3)
- Stir the cornstarch and salt together in a small bowl.
- Pour the oil into a medium nonstick skillet, adding enough oil to reach a depth about half the thickness of your tofu pieces. Place the skillet over medium heat.
- Add a few tofu cubes to the cornstarch mixture and gently turn them to coat them.
- Once the oil begins to shimmer, remove the tofu pieces from the bowl, one at a time, shaking or brushing off any excess cornstarch and then placing them in the skillet.
- Fry the tofu in batches, adding only as many pieces to the skillet at a time as you can fit without crowding.
- Fry the tofu pieces for 4 to 5 minutes, then carefully flip them and fry an additional 4 to 5 minutes.
- The tofu pieces are finished frying when the breading is crusty and very slightly darkened.
- Transfer the fried tofu pieces from the skillet to a wire rack to drain any excess oil.
- Continue frying the tofu in baches, adding oil to the skillet as necessary.
- Serve.
Notes
- Other varieties of tofu will work with this recipe. Firm or extra-firm tofu will need to be pressed before beginning.Â
- Omit the salt if you'll be serving your fried tofu in a very saucy dish, such as a stir-fry.
- You can cut your tofu into just about any shape, but avoid making the pieces too large (more than 1 inch thick). If they're too large it will be difficult to get the oil deep enough for pan-frying.
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Do you think it would be possible to cook these in an air fryer?
I think so, but you'll probably need to toss the tofu in least a tablespoon or two of oil before cooking, otherwise the cornstarch coating will stay dry and powdery. Just make sure you use enough to very lightly saturate all of the cornstarch,