Crispy Fried Tofu

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.

Print Recipe

Prep Time 5

Cook Time 5

Total Time 35

Servings 4 people

Equipment

1 Wok or Large Skillet Ensure it has high sides to contain oil splatter.
1 Metal Tongs For safely placing and retrieving tofu from hot oil.
2 Plates Used for pressing the tofu with a weight.
1 Clean kitchen towel For wrapping and pressing tofu to absorb moisture.
1 Splatter Guard (Optional but highly recommended for safety during frying)

Ingredients

Main

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

Instructions

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.

Notes

Achieving truly crispy tofu hinges on effective pressing; aim for at least 20 minutes with significant weight to expel maximum water. For an even crispier exterior, consider tossing the pressed, seasoned tofu lightly in cornstarch or tapioca starch before frying. Maintain a consistent oil temperature (ideally 350-375°F / 175-190°C) to prevent greasiness and ensure even browning. Fry in small batches to avoid overcrowding, which drops the oil temperature and leads to soggy results. Serve immediately with a vibrant dipping sauce like a spicy peanut or sweet chili to complement its texture.