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.
Ingredients
- 400 gfirm tofu
- 3 tbspcornstarch
- 3 tbspvegetable oil
- 2 garlic cloves
- 2 tbspsoy sauce
- 1 tspsesame oil
- 1 tbspsesame seeds
- 1 scallion stalk
Method
- 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.
- Coat the tofu cubes in cornstarch to create a crispy crust when frying.
- Heat oil in a skillet over medium heat. Fry tofu in batches until golden on all sides, about 2–3 minutes per side.
- Mix soy sauce, garlic, and sesame oil in a small bowl to make the sauce.
- Transfer fried tofu to paper towels, then arrange on a plate. Drizzle with sauce, sprinkle with sesame seeds and green onion. Serve hot.
FAQ
Soft tofu will fall apart when frying. Good alternatives are paneer or halloumi — both hold their shape and give a similar texture.
Wet tofu spits oil and won't form a crispy crust. Ten minutes under a towel is a non-negotiable step.
Keep in the fridge for up to 2 days. Best reheated in a dry skillet — the crust comes back. Microwaving softens the coating.
Yes — sesame oil is plant-based, and so is soy sauce. The dish is fully vegan.
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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Comments (1)
I cut everything for crispy fried tofu to bite size — nothing that requires a knife or causes an awkward moment. Appetizers should be effortless to eat so the conversation stays uninterrupted.