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Crispy Fried Tofu Recipe | Allrecipes image

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

1 (12 ounce) package extra-firm tofu
½ teaspoon salt
vegetable oil for frying


  • 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


Miss Kim's Fried Tofu | Food & Wine image

At her restaurant Miss Kim in Ann Arbor, Michigan, Ji Hye Kim, a 2021 F&W Best New Chef, tosses deep-fried crispy tofu in a flavorful salty-sweet brown sugar glaze amped up with a handful of powerhouse ingredients, including Korean soy sauce (made exclusively from fermented soy beans), gochugaru (Korean red chile flakes) and ginger. For a shorter day-of cook time, make the sauce and the cornstarch-dusted tofu up to a day ahead, and store in the refrigerator; warm up the sauce and fry the tofu just before serving.?Garnished with sesame seeds and scallions, the glazed fried tofu is a festive appetizer or can be paired with kimchi and rice for a vegetarian meal.

Provided by Ji Hye Kim

Categories     Appetizers

Total Time 1 hours 0 minutes

Number Of Ingredients 18

2 (14-ounce) packages soft tofu
1 cup packed dark brown sugar
.666 cup Korean soy sauce (such as Sempio)
½ cup mirin
1 cup plus 3 Tbsp. water, divided
¼ cup rice vinegar
2 tablespoons gochugaru
1 tablespoon toasted sesame oil
1 tablespoon finely chopped garlic
1?½ teaspoons finely chopped peeled fresh ginger
1?¾ cups plus 2 Tbsp. cornstarch, divided
2 tablespoons kosher salt
1?½ tablespoons baking powder, divided
Vegetable oil, for frying
¾ cup white rice flour (not sweet)
½ cup vodka
½ cup thinly sliced scallions
2 tablespoons sesame seeds


  • Slice tofu blocks into 1-inch cubes (about 60 cubes). Arrange tofu in an even layer on a baking sheet lined with paper towels. Let drain at least 15 minutes or upto 1 hour. Place paper towels on top of drained tofu, and press lightly to remove additional moisture.
  • While tofu drains, stir together brown sugar, soy sauce, mirin, 1/2 cup water, vinegar, gochugaru, sesame oil, garlic, and ginger in a medium saucepan. Bring to a boil over medium. While mixture comes to a boil, whisk together 3 tablespoons water and 2 tablespoons cornstarch in a small bowl to make a slurry. When brown sugar mixture comes to a boil, reduce heat to medium-low, and stir in slurry. Simmer, stirring occasionally, until sauce thickens and reaches a maple syrup–like consistency, 2 to 3 minutes. Remove from heat.
  • Stir together 1 cup cornstarch, salt, and 1 tablespoon baking powder in a medium bowl. Using a pastry brush, dust tofu cubes with cornstarch mixture. Place dusted tofu cubes on a baking sheet lined with parchment paper; refrigerate until ready to fry.
  • Place a wire rack on a baking sheet; set aside. Pour vegetable oil to a depth of 4 inches in a heavy saucepan, and heat over medium until oil reaches 350°F. Whisk together rice flour, remaining 3/4 cup cornstarch, and remaining 1/2 tablespoon baking powder in a medium bowl. Whisk vodka and remaining 1/2 cup water into rice flour mixture until batter is completely smooth.
  • Preheat oven to 200°F. Working in batches of about 15 cubes and working with 1 cube at a time, use your hand to gently dip 1 dusted tofu cube into batter to coat. Gently place in hot oil, keeping cubes separated to prevent sticking. When tofu floats to the surface and is golden and crispy, 5 to 6 minutes, use a spider or slotted spoon to transfer to prepared wire rack. Place in preheated oven to keep warm while frying remaining tofu.
  • Rewarm sauce over low. Transfer fried tofu to a large heatproof bowl. Add 1 to 1 1/2 cups of warm sauce to tofu and, using tongs, gently turn tofu to coat, adding more sauce as desired. Using spider, lift glazed tofu from bowl, allowing excess to drip back into bowl, and transfer to a plate. Sprinkle with scallions and sesame seeds, and serve with remaining sauce, if desired. Serve immediately.

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