FRIED TOFU WITH CORNSTARCH RECIPES
THE BEST CRISPY FRIED TOFU - SARAH'S VEGAN KITCHEN
This recipe is just as good (if not better than) restaurant-style crispy tofu! Tofu is pressed and dredged in seasoned cornstarch, then fried until crisp. Perfect for dipping in any of your favorite sauces.
Provided by Sarah Sullivan
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 6
Steps:
- Drain tofu and cut into cubes or desired shapes. Press for at least 30 minutes with a clean, lint-free kitchen towel or a few paper towels. (I recommend against skipping this step! The oil will splatter much more if there is a lot of excess liquid in your tofu, which can be dangerous. It can also take longer to crisp up.)
- In a mixing bowl, whisk together cornstarch, salt and pepper, and optional spices. Add in the pressed tofu and toss to thoroughly coat. (As a shortcut, I like to place all the ingredients in a container with a lid and shake it until the tofu is fully coated.) Let the tofu sit in the cornstarch mixture while you heat your vegetable oil.
- In a heavy-bottomed skillet or cast iron pan, heat at least 1/2″ oil to 350°F. (I highly recommend using a thermometer to ensure the oil is hot enough! If it’s not, your tofu will take longer to fry and may not get as crispy. It will also retain more oil.) While the oil heats, prepare a tray with a wire cooling rack (my preference) or a paper towel-lined plate to let excess oil drip off.
- Carefully add tofu to the oil and fry 3-5 minutes before flipping and frying for an additional 3-5 minutes. The cornstarch coating will be crispy and light golden brown when ready.
- Remove to wire cooling rack or paper towel-lined plate. Toss with sauce of choice and serve while still hot and crispy.
CRISPY FRIED TOFU RECIPE | ALLRECIPES
Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.
Provided by Sarah Dipity
Categories Appetizers and Snacks
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 12 ounces
Number Of Ingredients 3
Steps:
- Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
- Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
- Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
- Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
- Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.
Nutrition Facts : Calories 161.1 calories, CarbohydrateContent 1.6 g, FatContent 15 g, FiberContent 0.3 g, ProteinContent 6.8 g, SaturatedFatContent 2 g, SodiumContent 296.6 mg, SugarContent 0.3 g
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