Learn how to make the best deep fried tofu with just 4 simple ingredients in 25 minutes. It turns out perfectly crispy on the outside and soft on the inside, using an easy method that anyone can follow. It's great on its own or served with your favorite sauces.
I love how simple this recipe is. I usually press and cut the tofu, then coat it with cornstarch and salt before frying it until golden and crispy. The process is quick and straightforward, and you don't need any special equipment to make it. I've made it many times, and it always turns out great, even if you're new to cooking tofu.
Deep frying gives the tofu an extra crispy texture and that classic restaurant-style finish that's hard to achieve with other methods. If you prefer a lighter option, you can try my Fried Tofu recipe, where the tofu is cooked in a pan with less oil but still turns out delicious.
If you're looking for other ways to cook tofu, you can also try my Baked Tofu, Air Fryer Tofu, or Easy Marinated Tofu. They're all simple recipes and great if you want to switch things up with different textures and flavors. You can also check out my How to Cook Tofu guide for more tips and methods.
Why You'll Love This Deep Fried Tofu Recipe
Here are a few reasons why this recipe is worth trying.
- Super crispy texture: The outside turns perfectly golden and crunchy while the inside stays soft and tender.
- Simple ingredients: You only need 4 basic ingredients that you probably already have on hand.
- Ready in 25 minutes: It's quick to make and perfect when you want something easy but satisfying.
- Better than takeout: It has that classic restaurant-style texture without needing any complicated steps.
- So versatile: You can enjoy it on its own or add it to stir-fries, rice bowls, noodles, or salads.
Deep Fried Tofu Ingredients
- Tofu: Firm or extra-firm tofu works best because it holds its shape and gets nice and crispy when fried. Avoid soft or silken tofu, as it's too delicate and will fall apart. Pressing the tofu helps remove excess water and improves the texture. I explain how to do it in more detail in my How to Press Tofu guide, although if you're short on time you can skip this step and it will still turn out well.
- Cornstarch: This is what gives the tofu its crispy coating. It creates a light crust that turns golden when fried. You can also use potato starch or arrowroot if needed, although cornstarch usually gives the best texture.
- Salt: Adds flavor to the coating. You can adjust the amount to taste, especially if you plan to serve the tofu with a salty sauce.
- Oil: Use a neutral oil with a high smoke point, such as vegetable, canola, sunflower, or peanut oil. You'll need enough oil to fully submerge the tofu so it fries evenly and gets crispy on all sides.
Find the full recipe with exact measurements in the recipe card below.
How to Make Deep Fried Tofu
- Press the tofu to remove excess water (optional, but it helps it get crispier).
- Cut the tofu into bite-sized cubes, about ½-¾ inch (1.3-2 cm).
- Add the cornstarch and salt to a zip-top bag or a bowl, then shake or toss the tofu until evenly coated.
- Heat the oil to about 375°F (190°C), then carefully add the tofu and fry in 2-3 batches for 3-5 minutes, until golden and crispy. Transfer to a paper towel-lined plate or a wire rack.
Tips for the Best Results
- Don't overcrowd the pot: Fry the tofu in batches so it stays crispy and cooks evenly.
- Make sure the oil is hot: If the oil isn't hot enough, the tofu will absorb more oil and won't get as crispy.
- Coat evenly: Shake or toss the tofu well so every piece is lightly coated with cornstarch.
- Fry in a single layer: This helps the tofu cook evenly and get crispier.
- Serve right away: Deep fried tofu is best enjoyed fresh while it's still hot and crispy.
Serving Suggestions
This deep fried tofu is super versatile and easy to use in so many ways. You can enjoy it on its own with a dipping sauce like my Vegan Buffalo Sauce or Peanut Sauce for a quick appetizer. It's also great for adding to dishes like Vegan Fried Rice, stir-fries, or noodle bowls to boost protein and texture. You can even use it in recipes like my General Tso's Tofu or Sweet and Sour Tofu by tossing it with your favorite sauce for a delicious meal.
How to Store and Reheat Leftovers
- Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The tofu will lose some of its crispiness over time, but it will still taste great.
- Freezer: Freezing is not recommended, as the texture can change and become less appealing once thawed.
- Reheat in a skillet: Heat a small amount of oil in a pan over medium heat. Add the tofu in a single layer and cook, stirring occasionally, until heated through and crispy again.
- Reheat in the air fryer: Cook at 375°F (190°C) for 4-6 minutes, or until warmed through and crispy.
- Reheat in the oven: Bake at 375°F (190°C) for 8-10 minutes, or until hot and slightly crispy.
- Reheat in the microwave: You can use the microwave for convenience, but the tofu will be softer and won't be as crispy.
Frequently Asked Questions
Pressing the tofu helps remove excess water, which makes it crisp up better when fried. If you have time, it's a great step to include. I explain the process in more detail in my How to Press Tofu guide, but if you're in a hurry you can skip it and it will still turn out really good.
Yes, but the texture will be different. Cornstarch helps create that crispy coating on the outside, so without it the tofu will be less crunchy and softer. It will still work, just not as crispy.
A neutral oil with a high smoke point works best, such as vegetable, canola, sunflower, or peanut oil. These oils won't affect the flavor and can handle high heat without burning.
If you have a thermometer, aim for about 375°F (190°C). If not, you can test it by dropping in a small piece of tofu or a pinch of cornstarch. If it sizzles right away, the oil is ready.
Yes, you can reuse it once it has cooled. Strain it to remove any bits of cornstarch or tofu, then store it in a sealed container. It's best used again for frying, not for recipes where you want a clean flavor.
More Tofu Recipes
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Deep Fried Tofu
Ingredients
- 1 (14-ounce) block firm or extra-firm tofu
- ½ cup cornstarch
- ½ teaspoon salt
- 2 cups neutral oil, for frying, I use canola oil
Instructions
- Press the tofu by wrapping it in a clean kitchen towel and placing something heavy on top for 15-30 minutes. You can also use a tofu press if you prefer. This step is optional, but it will make the tofu crispier.
- Cut the tofu into bite-sized cubes, about ½-¾ inch (1.3-2 cm).
- Add the cornstarch and salt to a zip-top bag. Add the tofu and gently shake until all the pieces are lightly coated. If you prefer, you can do this in a bowl by gently tossing the tofu with the cornstarch and salt until evenly coated.
- Heat the oil in a small saucepan or medium pot over medium heat until it reaches about 375°F (190°C). The oil should be deep enough to fully submerge the tofu. Once hot, carefully add the tofu and fry in 2-3 batches until golden and crispy, about 3-5 minutes. Transfer to a paper towel-lined plate or a wire rack and serve immediately.
Notes
- Best served right away for maximum crispiness.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The tofu will lose some crispiness over time but will still taste great.
- Freezing is not recommended, as the texture can change and become less appealing once thawed.
- To reheat, use a skillet with a small amount of oil over medium heat, or an air fryer at 375°F (190°C) for 4-6 minutes until crispy again. You can also reheat it in the oven at 375°F (190°C) for 8-10 minutes, spreading the tofu in a single layer. The microwave will make it softer.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.