How to Deep-Fry Tofu

Name: How to Deep-Fry Tofu
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 16 ounce firm tofu; 2 cups neutral oil

Learn how to deep-fry tofu from scratch! This deep-fried tofu is chewy on the outside and soft and juicy on the inside. It will soak up everything from marinades to soups and is perfect if you are bored of plain white tofu!

If you’ve ever set foot in Asia, you’ve likely seen tofu makers showcasing a wide range of products in their small stalls. From silken tofu to firm, and even puffed, there are so many options! Among these, there is deep-fried tofu, also known as yellow tofu or fried bean curd. It’s made by deep frying firm tofu for just a few minutes, resulting in a thin crust.

This golden brown tofu is a superstar in noodle soups, curries, and stir-fries! Why? Because it holds its shape far better than regular firm tofu, which can sometimes crumble in saucy dishes. Unfortunately, if you live in Europe or the US, it might be challenging to find it. But don’t worry – I’m here to help you make your own!

Now, let me clarify: this isn’t your typical cornstarch-coated tofu. This recipe consists of deep-frying tofu directly in oil. No flour, no starch, and no fancy seasonings needed. Just good old tofu and hot oil transforming into something that is so versatile that you can incorporate it in a multitude of dishes.

Here’s why I’m not using cornstarch to coat the tofu:

While cornstarch-coated tofu works great in some saucy dishes because it helps thicken the sauce and gives the tofu a nice coating, it doesn’t work that well in soups or curries, for example. In those cases, you generally want to keep the liquid as is, without thickening it.

Deep-fried tofu, though, works amazingly well! Its thin crust allows it to absorb the flavors of the broth or sauce without affecting the main texture of the dish. You can think of fried tofu as a lighter version of tofu puffs, with less greasiness.

⭐️ Why You Should Try It

A great vehicle for flavor.

Fried tofu does wonders in soups, as it soaks up all the savory flavors of the broth and becomes incredibly juicy! It’s also doing a pretty good job at absorbing marinades or sauces. I love to use it in stews and curries, or marinate it with char siu sauce and then pan-fry it until it’s slightly charred!

Simple, with just 2 ingredients.

This recipe couldn’t be easier – you will need just tofu and oil. The process is simple and pretty hard to mess up if you follow the instructions and tips I’ll share below!

🔥 Ingredient Notes

Tofu

When picking a type of tofu, I recommend going with medium to extra firm. My personal favorite is firm tofu as it retains a juicy and chewy texture after frying. Please note that silken tofu won’t work with this recipe.

Note: There’s no need to use a press or a heavy pan to drain the tofu. Instead, simply press it with your hands for a few seconds between a few sheets of paper towels to remove some excess water.

Oil

Any neutral frying oil will work here! You can use canola oil, sunflower oil, peanut oil, or a frying oil blend.

🥣 How to Make It

1. Press the tofu

Clean it. Rinse the tofu under cold water. Then, wrap it in clean kitchen paper towels and pat it dry.
Press it. Add a few more sheets of kitchen paper towels on top of the tofu and slightly press using your hands to remove excess water. Do not press too much or you might mash the tofu. There is no need to press it for a long time – you just want to remove some of the water, not all of it.

2. Slice it

Slice into rectangles. Depending on the size of your tofu, you might have to slice it into smaller pieces. For example, I used a very large block of 16 ounces (450 grams), so I sliced it into 4 smaller rectangles of about 2.5×3 inches (6×8 cm) and 1 inch (2.5 cm) tall. Note: You can skip this step if your tofu blocks are smaller.

3. Deep fry

Heat the oil. Heat about 2 cups of neutral oil in a medium saucepan over medium heat. I recommend using a deep saucepan so the oil doesn’t spit out during frying.
Test the oil. Check if the oil is hot enough by dipping a wooden chopstick or spatula in the oil. If small bubbles appear around it, it is ready for frying.
Fry. Carefully transfer one block of tofu to the oil and fry for about 5 minutes or until the tofu is golden. Depending on the type of tofu used, this step might take up to 15 minutes. Flip it once halfway through frying.

Drain. Next, using a slotted spoon, remove the tofu from the oil and transfer it to a plate lined with kitchen paper towels to remove the excess oil.
Repeat. You can then repeat the process with the remaining tofu, frying one block at a time.

📔 Tips

Ensure the oil is hot enough.

It should sizzle when you put the tofu in. You can test if the oil is hot enough by dipping a wooden spatula or spoon. If you see bubbles forming around it, the oil is hot enough.

Do not fry for too long.

As soon as the tofu has a light yellow color, remove it from the oil and place it on a plate lined with kitchen paper towels. If you fry it for too long, the skin will become hard and develop a bitter flavor. I found 5 minutes to be the perfect time for the tofu to develop a nice yellow color on the outside while remaining soft inside. Keep in mind that the drying time will also depend on the type of tofu and the temperature of your oil.

Flip it.

To get a uniform color, use a wooden spoon or spatula to flip the tofu at least once halfway through frying.

Drain.

Once the tofu is yellow, immediately remove it from the oil and transfer to a plate lined with a kitchen paper towel to remove excess oil.

🍲 How to Use It

You can use fried tofu in many dishes! Here are some ideas:

Stir-fries: Slice it into either strips or chunks and add it to the skillet once your vegetables are almost cooked, and then sautée for a couple more minutes.
Noodle soups: Cut it into thick slices and then season with salt, pepper, and some sugar. Stir to coat and sautée in a little bit of oil for 2-3 minutes. Then, add it to the soup. I like to use it in kimchi noodle soup, pho, and Bun Thai.
Curries: Perfect to add texture, color, and more protein. Looking for some delicious curries? Check out my top-rated Vietnamese curry or this creamy Indonesian curry!
Rice: Serve it with white rice or use it as a topping for savory sticky rice.
Sandwiches or wraps: Cut the tofu into small strips, then marinate in soy sauce, maple syrup, garlic, and ginger. Sautée for a couple of minutes and use in wraps, sandwiches, or banh mi.
Noodle stir-fries: Incorporate into kimchi noodles, Pad Thai, or Lo Mein.
Salads: Fried tofu is also a great addition to green salads!

You can also enjoy the tofu on its own by pairing it with a dipping sauce, such as sweet chili sauce or tamarind sauce!

❄️ Storing and Freezing

To store: Store the fried tofu in the refrigerator for up to 4 days.
To freeze: You can freeze the tofu for up to 2 months, but keep in mind that it will alter its texture. Frozen tofu tends to become more spongy.

💬 FAQ

Is Deep-Fried Tofu high-calorie?

Calorie-wise, deep-fried tofu is not as rich as you may believe. Per 100g, it contains around 190 calories with around 11g of fat. To compare, regular firm tofu generally contains around 140 calories and around 8g of fat. These numbers are just estimates and will obviously depend on the brand of tofu used.

While it is deep-fried, very little oil actually goes inside the tofu, so it doesn’t have a greasy mouthfeel.

Do I need to coat the tofu in cornstarch?

No, there is no need for any starch or breadcrumbs here!

Can I air-fry the tofu?

It’s possible to achieve a similar crust by using an air fryer, but there are two things to keep in mind. First, you will need to brush the tofu very generously with oil, which means it may not be any healthier than deep-frying. And second, air-fried tofu can come out a bit drier and chewier compared to deep-fried tofu.

Can I reuse the oil after frying tofu?

Yes, you can reuse the frying oil up to 3-4 times. I suggest filtering it through a fine-sieve mesh once it is completely cool before using it again.

I hope you enjoyed this little guide on frying tofu! It’s a versatile ingredient that you can incorporate into many dishes for a boost of protein and extra texture!

🔥 More Delicious Tofu Recipes

Vietnamese Braised Tofu & Mushrooms

Teriyaki tofu with white rice in a bowl.

Air Fryer Teriyaki Tofu

Smoked Tofu

Spicy Seaweed Tofu Rolls

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in July 2019 and updated with new process shots and detailed instructions in May 2025.

Blocks of deep-fried tofu stacked on a wooden board.

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How to Deep-Fry Tofu

5 from 4 votes

Author: Thomas Pagot

Learn how to make perfectly fried tofu! Chewy on the outside, juicy on the inside, this tofu is perfect for adding to stir-fries, soups, salads, sandwiches, and more!

Print Pin Review

Prep Time : 5

Cook Time : 10

Total Time : 15

Servings 4 blocks of tofu

Calories 214 kcal

Ingredients

▢ 16 ounce (450 g) firm tofu
▢ 2 cups (500 ml) neutral oil

Instructions

Clean the tofu. Rinse the tofu under cold water. Then, wrap it in clean kitchen paper towels and pat it dry.
Press it. Add a few more sheets of kitchen paper towels on top of the tofu and slightly press using your hands to remove excess water. Do not press too much or you might mash the tofu. There is no need to press it for a long time – you just want to remove some of the water, not all of it.
Slice into rectangles. Depending on the size of your tofu, you might have to slice it into smaller pieces. For example, I used a very large block of 16 ounces (450 grams), so I sliced it into 4 smaller rectangles of about 2.5×3 inches (6×8 cm) and 1 inch (2.5 cm) tall. Note: You can skip this step if your tofu blocks are smaller.
Heat the oil. Heat about 2 cups of neutral oil in a medium saucepan over medium heat. I recommend using a deep saucepan so the oil doesn’t spit out during frying.
Test the oil. Check if the oil is hot enough by dipping a wooden chopstick or spatula in the oil. If small bubbles appear around it, it is ready for frying.
Fry. Carefully transfer one block of tofu to the oil and fry for about 5 minutes or until the tofu is golden. Depending on the type of tofu used, this step might take up to 15 minutes. Flip it once halfway through frying.
Drain. Next, using a slotted spoon, remove the tofu from the oil and transfer it to a plate lined with kitchen paper towels to remove the excess oil.
Repeat. You can then repeat the process with the remaining tofu, frying one block at a time.
You can store the fried tofu in the refrigerator for up to 4 days.