Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Crispy Fried Tofu Be the first to rate & review! This protein-packed snack is golden, crispy, and so dippable. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Published on August 20, 2024 Rate PRINT Share Close Photo: Jacob Fox Prep Time: 10 mins Cook Time: 10 mins Total Time: 50 mins Servings: 4 Our recipe for crispy fried tofu is a satisfying, snackable dish that’s a cinch to make at home. The secret to the extra-crunchy exterior is two-fold: thoroughly draining the tofu, which takes about 30 (hands-off) minutes, and tossing the fry-like strips in cornstarch, which fries up light and crispy and never gummy. This results in golden-brown bites that are made even more delicious when paired with a two-ingredient spicy mayonnaise for dipping. They make an excellent snack on their own but are also delicious served as a starter or an accompaniment to grilled or seared proteins or vegetables. With only a handful of ingredients and ten minutes of cooking time, this crunchy, snack may become a favorite. The Best Ways to Cook Tofu, From Air Frying to Baking and Braising Buying Tofu There are a variety of types of tofu at the store, varying in firmness and flavor. Tofu ranges in texture from silken to extra-firm, with silken being the most tender and wet and extra-firm being the sturdiest and driest. For our crispy tofu, you'll want to use the extra-firm variety, which will hold its shape the best during the draining and frying steps. If you can't locate extra-firm tofu, you can use a medium-firm option instead. (Skip the pre-marinated stuff for this recipe) How to Drain Tofu—and Why You Need To Neutral in flavor and packed with protein, tofu is an excellent ingredient to keep on hand for easy meals and snacks, including these golden fries. Whether you're stir-frying, pan frying, or shallow frying, you'll get the crispiest result by first draining—or pressing—to the tofu to remove excess moisture. There are a few different ways to accomplish this, but our preferred method is to slice the tofu into pieces, then weigh it down with a baking sheet and a few heavy cans. Here's how to set it up: Line a baking sheet with two layers of paper towels, then arrange tofu on top. Note: If you don't have two baking sheets to devote to this task, you can swap in a cutting board instead.Top with more paper towels (this will ensure maximum absorption), then set a second baking sheet on top.Place a few heavy cans on the top baking sheet to press out the liquid. Large cans of tomatoes work great for this, but you can use whatever you have on hand. Let tofu drain for 30 minutes before dredging and frying. While it's an extra step, it's well worth it for the ultra-crisp result. Tip The best oil for making fried tofu: We like safflower oil for its neutral taste and high smoke point, but you can also use canola, vegetable, sunflower, or peanut oil. Ingredients 1 package (14 ounces) extra-firm tofu, drained ⅓ cup cornstarch ¼ cup safflower oil Coarse salt ⅓ cup mayonnaise 1 tablespoon Sriracha Chopped scallion greens and lime wedges, for serving Directions Jacob Fox Cut tofu into slabs, then into strips: Cut tofu crosswise into eight 1/2-inch slabs, then cut each slab lengthwise in thirds. Jacob Fox Arrange tofu between paper towels; top with baking sheet and cans: Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 30 minutes. Jacob Fox Dredge tofu in cornstarch; heat oil: Dredge tofu in cornstarch, patting with fingers to help adhere. Heat oil in a large heavy-bottomed skillet over medium. Jacob Fox Fry tofu in batches: Add tofu in two batches; cook until very light golden, turning gently to cook all sides, about 5 minutes. Jacob Fox Drain on paper towels; sprinkle with salt: Transfer to plate lined with paper towels. Season immediately with salt. Jacob Fox Make spicy mayo; serve alongside tofu: Mix mayonnaise and Sriracha. Serve tofu with sauce, scallions, and lime wedges. How to Store Fried Tofu These crispy bites are best eaten right after frying, but you can hang onto leftovers for up to four days—refrigerate them in an airtight container. Reheat pieces in an air-fryer at 350 degrees Fahrenheit or in a skillet over medium-high heat until hot and crispy. Variations Our crispy tofu needs little besides a sprinkling of salt and a dip into spicy mayonnaise, but there are plenty of ways to jazz up the recipe if you like: Add your choice of spices to the cornstarch before dredging. Try cajun or creole seasoning, ground cumin and coriander, garlic powder, or onion powder. If adding a seasoning that contains salt, skip salting the pieces when they come out of the pan. Instead of spicy mayo, try another dipping sauce. Delicious options include our vinegar-garlic dipping sauce, a spicy-sweet chili sauce, or our tempura vegetable sauce, made with fresh ginger, fish sauce, and lemon juice. Five More Tofu Recipes to Try: Sesame-Marinated Tofu All-Purpose Baked Tofu Crumbled Tofu-and-Shiitake Lettuce Cups Gingery Tofu Ramen Bowls Smoky Tofu Chili Frequently Asked Questions Can I make fried tofu ahead of time? No, we do not recommend making fried tofu ahead of time. It is crispiest straight from the pan and will soften the longer it sits so should be made as close as possible to eating. Can I use another ingredient besides cornstarch to dredge the tofu? Yes, you can use another ingredient besides cornstarch to dredge the tofu. We recommend swapping in the same amount of tapioca powder or arrowroot powder in place of the cornstarch. Can I freeze tofu? Yes, tofu can be frozen—and actually holds up remarkably well with freezing. You can remove it from its packaging and cut it into slices or cubes before transferring to a freezer bag or airtight container and freezing. Alternatively, freeze the entire container or tofu—liquid and all—though it will take longer to defrost. Thaw tofu overnight in the refrigerator, or let it sit in a bowl of warm water until softened. Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.