How to Deep-Fry Tofu
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!
Ingredients
- 16 ounce firm tofu
- 2 cups 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.
Notes
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 7 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.Nutrition
Serving: 1 block of 4 ounces | Calories: 214 kcal | Carbohydrates: 2.2 g | Protein: 13.5 g | Fat: 12.4 g | Fiber: 0.3 g