Crunchy and full of flavor. Crispy tofu is a delicious snack or meal. Serve it with rice or noodles, in sandwiches or salads or on its own with a dipping sauce.
- 1 block (532 g or 19-ounce) medium or firm tofu
- 1/4 cup (60 ml) soy sauce
- 1 tablespoon (15 ml) sesame oil
- 2 teaspoons (10 ml) rice vinegar
- 1 teaspoon (5 ml) garlic chili paste
- 1 teaspoon (5 g) sugar
- 1/2 cup (61 g) cornstarch
- vegetable oil (for frying)
- 1 scallion, chopped (for garnish)
1. Press the tofu to release excess water.
– Slice the block of tofu into even slices.
– Lay the slices on a large baking sheet lined with paper towels. Place another layer of paper towels on top of the tofu slices. Then place another baking sheet or a flat tray on top. Place some weight on the top baking sheet to press the tofu. (2 large cans of tomato sauce are good, e.g.) (See TIPS)
– Let sit for about 30 minutes.
2. Marinate the tofu.
– Meanwhile, combine the soy sauce, rice vinegar, sesame oil and chili paste. Set aside.
– Remove the weight off the tofu and pat the tofu dry.
– Slice the pressed tofu into bite-size cubes.
– Transfer the tofu to a large bowl. Drizzle about 2 tablespoons of the soy sauce mixture.
– Toss carefully with a rubber spatula to evenly season the tofu. Let sit for a few minutes to marinate.
3. Toss the tofu in cornstarch and fry until crispy.
– Sprinkle the cornstarch over the tofu, then carefully toss with the rubber spatula to evenly coat.
– Set a wok or large skillet over medium-high heat and add enough vegetable oil to generously cover the bottom of the pan. Heat until the oil is hot. (Shimmering, but not smoking.)
- If you dip a wooden spoon in the oil, it will sizzle.
– Add the tofu in a single layer. The tofu should sizzle upon contact – if not, wait a few minutes to let the pan heat up more before continuing.
– Pan-fry the tofu until golden brown on all sides.
- At first the tofu may stick to the pan (unless you’re using a nonstick skillet). Wait until the tofu easily releases from the pan before turning it to brown the next side. It should release easily once it forms a nice crust.
– Transfer the browned tofu to a paper towel-lined plate.
4. Serve the tofu immediately along with the dipping sauce.
– Add some of the chopped scallions to the remaining soy sauce mixture and set aside as a dipping sauce.
– Sprinkle the remaining scallions over the tofu to garnish.
Serve the crispy tofu while still hot.
ABOUT THIS RECIPE
Crispy tofu is so good, even people who have no interest in tofu can enjoy. It’s one of my favorite snacks / meals and was my gateway to all tasty tofu dishes to come.
Also good in veggie wraps, salads, tacos or over fried rice and noodles.
Scroll down or click HERE to my demo in Instagram.
1) Pressing the tofu:
Pressing tofu helps it to release excess water. The tofu will will be firmer and hold its shape better during cooking. It will also brown better, too.
- Just place the tofu slices between paper towels and then place some weight on it.
2) Adjust the marinade / dipping sauce to your preferences.
The dipping sauce is a great base sauce and is perfect for adding other ingredients for variation.
- Toasted sesame seeds
- Hoisin sauce
3) Fry in a single layer for better, even browning.
– When frying, either place the pieces of tofu in the pan individually or just break up the clumps to get a single layer for better browning.
– Some of the pieces of tofu may stick to each other. If this is something you want to avoid, just be sure to keep the pieces separated in the pan.
- Just marinate, dredge in corn starch and fry.
See my demo on Instagram: