Crispy Fried Tofu

Ingredient Notes & Substitutions

extra-firm tofu: For the best texture (and to prevent tofu breakage), it's important to use extra-firm tofu. If you can get super-firm tofu, that will work as well (and you can skip the pressing step). Avoid soft or silken tofu. In a pinch, regular firm tofu would also work.

all-purpose flour: This is the base for the batter and it contributes to its crunchy texture. If you want to keep this recipe gluten-free, rice flour is a great alternative that fries up just as crispy as all-purpose flour. 

peanut oil: Any oil you like for frying will work here, like vegetable oil or canola oil. 

low-sodium soy sauce: You can also use coconut aminos (slightly sweeter) or tamari if you want to keep this recipe gluten-free. 

mirin rice wine: A sweet, umami cooking wine used in the marinade. Feel free to substitute any of the marinade ingredients with flavors you like. 

baking powder: The secret ingredient that turns up the crunch to the next level. 

seasonings: I used garlic powder, onion powder, sugar, salt, and white pepper to add a bit of flavor to this recipe. The seasonings are mild so they won't compete with your sauces, but if you're planning to eat this tofu without sauce, you will want to adjust the seasonings or add more of your own. 

Do I Have to Press the Tofu?

Well, yes and no. Technically you don't have to press the tofu, but you do want to remove as much water as you can before cooking. Since this tofu is coated in a batter, any water that's in your tofu before you coat it will be sealed inside, and it won't be able to cook off during frying. Too much water could also cause your coating to tear.

To press tofu, you can either use a tofu press, or just wrap it up in a kitchen towel and leave some moderate weights on top of it for 20 minutes or so. I usually use my large wooden cutting board with a few cookbooks on top.

To get more water out faster, I recommend cutting the tofu cubes first, then pressing them together.

If you don't want to press your tofu, you have some options:

• Buy super-firm tofu. This kind of tofu comes vacuum-sealed and has the water already removed.
• Boil the tofu in water. Although it seems counter-intuitive, boiling your tofu for a few minutes will remove just as much excess water as pressing it does. I personally prefer pressing because it's mostly hands-off. 
• Freeze your block of tofu. Note that doing this will change the texture of your tofu to become more spongy (some love it and some don't). To do this, just place your package of tofu in the freezer for at least 24 hours, then defrost in the fridge overnight. The water will drain right out of the tofu after it's defrosted. 

Can I Air Fry or Bake This Tofu?

I don't recommend air frying or baking this specific tofu recipe. The batter doesn't turn crunchy or golden in the air fryer or oven, and it tends to pool at the bottom of the basket or baking tray. If you want to get the crispiest tofu in your air fryer, try my crispy air fryer tofu. (You can also bake the air fryer tofu if you prefer.)

Tips for the Crispiest Tofu

Watch your temperature: If you have a thermometer, try to keep your oil temperature within 15 degrees of 350°F (or within 10 degrees of 180°C). If it's too hot, your tofu will burn, and if it's too cool, it will turn out soggy and oily. If you don't have a thermometer, look for the oil the to start to ripple. Water should splatter out if dropped in the oil. If the water splatters violently, the oil is too hot.

Cut the tofu into cubes before pressing: While this is optional, you'll get even more water out of your tofu if you cut it before you press it.

Avoid silken or soft tofu: If you use soft tofu, it will likely fall apart, and the finished result will be a strange texture.

Use enough oil to deep fry: I typically add about 1.5 inches (4 cm) of oil to my skillet, which covers most of the tofu. This means I can just turn the tofu once, and I don't need to use a non-stick pan to avoid sticking. If you add enough oil to fully cover the tofu, you won't need to do much turning, and it will cook faster. 

Drain on paper towels: If your temperature is right, your tofu won't retain too much oil, but you should still place the pieces on paper towels after cooking to drain the excess oil. 

How to Serve Crispy Fried Tofu

This deep-fried tofu is the perfect base for lots of dishes, from tacos to stir-fries. Here are my favorite ideas:

• Use it as a crunchy vegan "chicken" base in takeout-style meals, like General Tso's tofu, orange tofu, kung pao tofu, or sweet and sour tofu.
• Add it to a stir-fry.
• Dip it in your favorite sauces, like sweet chili sauce, vegan spicy mayo, sriracha, ginger sauce, peanut sauce, or gochujang sauce.
• Use it inside tacos, a wrap, or a grain bowl.
• Serve it with noodles.
• It works well with all kinds of vegetables, including bell peppers, broccoli, carrots, sugar snap peas, mushrooms, bok choy, and even butternut squash.

Season It Your Way

This recipe creates incredibly crunchy tofu with mild seasonings, letting you add your favorite sauces to complete your dishes. However, if you want to eat this tofu sans sauce, you might want to up the flavor factor. Here are some suggestions: 

• cayenne, cumin, and five-spice powder
• jerk seasoning blend
• Cajun spice blend
• chili powder and paprika
• nutritional yeast
• add your favorite sauce or balsamic/rice vinegar to the marinade

You can also adjust the thickness of the batter by increasing or reducing the water. Note that if you reduce the water, you'll use more batter for each piece, so you'll need to prepare more batter. Likewise, if you cut smaller pieces of tofu, you'll need to more batter to cover the additional surface area.

Storage and Reheating

This tofu is at maximum crispness when it's served fresh from the frying pan. Try to make a batch that you can eat in one sitting. 

If you do have leftovers, however, don't worry. You can put them in an airtight container in the fridge for 3 to 4 days. They'll be a little softer, but still delicious! Reheat your tofu in a pan on the stove, in the air fryer, or in the oven until warmed all the way through.

More Incredible Tofu Recipes

At one time, I was actually a tofu hater. Now that I know how to cook it, I'm a tofu believer. Try more of my tofu recipes, and you'll be a convert too!

• Crispy air fryer tofu
• Tofu stir-fry with sweet chili sauce
• General Tso's tofu
• Tofu breakfast sandwich
• Vegan quiche with tofu and mung beans

Note: This post has been updated with additional tips and substitution options, but the recipe itself is mostly unchanged, except that I now recommend cutting the tofu before pressing, and I recommend peanut oil instead of vegetable oil.