JapanFried tofu is a cornerstone of Japanese home cooking. The key step most people skip is pressing out the moisture — without it, you get steamed tofu rather than crispy golden cubes.
Fry in small batches — if you crowd the pan, the temperature drops and the tofu steams instead of crisping. Give each cube room to breathe.
Crispy Fried Tofu
Japanese golden fried tofu with a crispy cornstarch crust, served with a simple soy-garlic sauce, sesame seeds, and green onion. A dish that wins over even tofu skeptics.
Key Ingredients
What you'll need
Ingredients
- 400 gSee recipes with firm tofu
firm tofu
i - 3 tbspSee recipes with cornstarch
cornstarch
i - 3 tbspSee recipes with vegetable oil
vegetable oil
i - 2See recipes with garlic cloves
garlic cloves, finely grated
i - 2 tbspSee recipes with soy sauce
soy sauce
i - 1 tspSee recipes with sesame oil
sesame oil (optional)
i - 1 tbspSee recipes with sesame seeds
sesame seeds
i - 1See recipes with green onion stalk
green onion stalk, finely chopped
i
How to make it
Instructions
- 1
Cut tofu into large cubes (about 2–2.5 cm). Wrap in paper towels, press gently, and leave for 10 minutes to remove excess moisture.
- 2
Coat the tofu cubes in cornstarch to create a crispy crust when frying.
- 3
Heat oil in a skillet over medium heat. Fry tofu in batches until golden on all sides, about 2–3 minutes per side.
- 4
Mix soy sauce, garlic, and sesame oil in a small bowl to make the sauce.
- 5
Transfer fried tofu to paper towels, then arrange on a plate. Drizzle with sauce, sprinkle with sesame seeds and green onion. Serve hot.
Frequently Asked Questions
What can I substitute for firm tofu?
Soft tofu will fall apart when frying. Good alternatives are paneer or halloumi — both hold their shape and give a similar texture.
Why remove moisture from tofu before frying?
Wet tofu spits oil and won't form a crispy crust. Ten minutes under a towel is a non-negotiable step.
How do I store and reheat leftovers?
Keep in the fridge for up to 2 days. Best reheated in a dry skillet — the crust comes back. Microwaving softens the coating.
Is this dish suitable for vegans?
Yes — sesame oil is plant-based, and so is soy sauce. The dish is fully vegan.
What's the most common mistake when frying tofu?
Adding all the cubes to the pan at once. The pan cools down, the tofu steams rather than fries. Fry in small batches for a proper golden crust.
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