Crispy Fried Tofu
This quick and easy tofu recipe is great on its own, but can also be used in any of your favourite recipes that need a little extra protein crunch, like stirfrys or currys!
Servings: 2 people
Calories: 210kcal
Cost: $8
Equipment
- Deep Pot
- Bowl
- Wire cooling rack
- Tofu press or heavy item
- Clean kitchen cloth
- Spider or heat-safe slotted spoon
Ingredients
- 1 package Tofu frozen and then thawed approx 450g - give or take a few grams
- 2 tbsp Vegetarian beef or chicken flavoured stock approx 2 stock cubes
- 1 cup Warm water
- 1/2 cup Corstarch more as needed
- 2 cups Vegetable oil or any neutral flavoured oil
Instructions
- Put your tofu in a tofu press and let it rest for around 10 minutes. Alternatively, you can wrap your tofu in a clean kitchen cloth and put heavy items such as pots or books on top of it to squeeze out any liquid in it.
- During this time you can add the stock and water together and make sure they are well mixed.
- Once pressed cut the tofu into inch cubes and add to a bowl with the stock and water mixture. The tofu should absorb a lot of the liquid. You can gently press on the tofu to help it out. Any additional liquid can be saved to use in other sauces or soups!
- Next add the soaked tofu in a dry bowl with the cornstarch and make sure that all sides of the tofu are coated, adding additional cornstarch as needed. You can do this in batches to ensure that they are all evenly coated.
- Add the oil to a deep pot at heat it on medium-high heat until around 360℉ or 182℃. You can test this by adding a small pinch of cornstarch to the oil - if it bubbles at the top its ready to go!
- In small batches add the tofu to the pot, making sure they don't touch each other.
- After 5 minutes rotate the tofu to ensure even browning. Keep rotating until the tofu is medium brown on all sides, and then remove from oil onto a wire cooling rack, or a paper towel lined plate.
- Repeat with remaining tofu and enjoy on its own or tossed in with any dish needing some more crunch!
Notes
You can also bake this recipe for a healthier version. After coating with cornstarch you can place on a non stick pan and place in a 400℉ or 205℃ oven for 25-30 minutes, tossing half way through.
If you want to add extra spices so that the tofu better compliments the dish you are adding it to, add (dried) spices in with the cornstarch and fry as directed. Do no exceed more spices than cornstarch (1/2 cup), as it will not crisp up as well since the spices may cook faster than the cornstarch causing them to burn.