For the tastiest tofu, it is key to cut it into similar-sized pieces when chopping it up for the pan. You can cut the tofu into triangles or cubes, but it’s vital to ensure they’re even in size so they cook and crisp up at a similar rate.
If you want to make this tofu frying recipe fully from scratch, it is possible to make your own homemade tofu. When creating your own tofu, opt for the firm variety as you’ll need this texture to ensure your tofu crisps up in the pan.
How to get the perfect crisp
To achieve crispy tofu, you need to first ensure the water is fully pressed out, which usually takes around 30 minutes. If, after pressing, you still find your tofu isn’t as crispy as you’d have liked, then next time take care not to flip the tofu too often in the pan. It needs a good few minutes on each side to crisp up.
Cornstarch is the key ingredient to ensuring your tofu ends up really crispy. You could also try mixing the cornstarch with panko breadcrumbs for an even crunchier outer exterior.
Some chefs will opt to make deep-fried tofu for a guaranteed crispy texture. If you choose to follow this method, simply fry the tofu in batches and blot with a piece of kitchen roll after cooking to remove any excess oil.
Sauce and seasoning ideas
In the recipe above, we have included a simple soy sauce to coat the tofu and add flavour to the dish, but alternatives such as sweet chilli sauce and tahini can add varying dimensions of flavour to the tofu. You can finish the tofu with a simple garnish of sesame seeds, but some chefs will also add sliced spring onions for a touch of freshness.
How to serve fried tofu
There are many ways to enjoy fried tofu dishes, or to add this ingredient to your midweek recipes. Fried tofu is commonly added to stir-fries; we have rounded up five easy wok recipes to try making at home.
Storage and reheating suggestions
Leftover fried tofu can be stored in the fridge in an airtight container for up to three days. Check it’s fully cooled before transferring to the fridge. It can be easily reheated in a pan on the hob. This method of reheating takes around five minutes and helps to preserve the crispness of the tofu.
