🧆 How to Make Crispy Tofu

🧆 Ingredients

• 400g firm tofu (cut into cubes)
• 2 tablespoons cornstarch
• 1 tablespoon flour
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 cups vegetable oil (for frying)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 teaspoon chili powder (optional)
• 1 tablespoon sesame seeds

🍳 Steps

1. Prepare the Tofu: Carefully remove the tofu from its packaging and drain any excess water. Place the tofu block between several layers of paper towels or a clean kitchen towel, then gently press to remove as much moisture as possible—this step is crucial for achieving a crispy texture. Cut the tofu into even, bite-sized cubes (about 2 cm each). In a large bowl, combine the cornstarch, flour, salt, and white pepper. Gently toss the tofu cubes in the mixture until each piece is evenly coated. Shake off any excess coating to prevent clumping during frying.

2. Heat the Oil: Pour the vegetable oil into a deep, heavy-bottomed pan or wok, ensuring the oil is at least 5 cm deep for proper frying. Heat the oil over medium-high heat to 180°C (356°F). To test if the oil is ready, drop a small piece of coated tofu into the oil—it should sizzle and rise to the surface quickly.

3. Fry the Tofu: Carefully add the tofu cubes to the hot oil in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy tofu. Fry each batch for 3–5 minutes, turning occasionally, until the cubes are golden brown and crispy on all sides. Use a slotted spoon to transfer the fried tofu to a plate lined with paper towels to drain excess oil. Key Point: If the tofu sticks together, gently separate the pieces with chopsticks or tongs while frying.

4. Season and Serve: While the tofu is still hot, sprinkle with chili powder and sesame seeds for extra flavor and crunch. Drizzle with soy sauce and garnish with freshly chopped green onions. Serve immediately for the best texture.

Additional Tips:

• Always use firm tofu for this recipe; soft tofu will break apart during frying.
• Ensure the tofu is as dry as possible before coating—excess moisture will cause splattering and prevent crispiness.
• If you prefer a lighter coating, reduce the amount of flour and cornstarch slightly.
• For extra flavor, marinate the tofu cubes in a little soy sauce and minced garlic for 10 minutes before coating.
• The tofu is done when it is golden brown, floats to the surface, and feels firm when pressed with chopsticks or a fork.

💡 Tips

• Use firm tofu for best results.
• Ensure tofu is dry before coating for maximum crispiness.
• Fry in small batches to avoid overcrowding.
• Serve immediately for optimal texture.