Deep Fried Tofu

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This deep fried tofu is crispy on the outside, soft on the inside, and made with just 4 simple ingredients. Ready in 25 minutes, it’s perfect for adding to your favorite dishes or enjoying on its own.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Side Dish

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 268kcal

Author: Iosune Robles

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

US Customary - Metric

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.

Nutrition