Crispy tofu

Crispy fried cubed foods on paper towel lined plate with a small bowl of chilli oil. Chopsticks next to it.

Crispy tofu is great on its own as appetiser, or for adding to salads, stir fries, curries and more! The key to success is to remove excess water from tofu.

Print Pin Rate

Prep Time 10

Cook Time 5

Total Time 15

Course Appetiser, Side Dish, Snacks

Cuisine Asian

Servings people as snack

Equipment

Handee paper towel

Ingredients

1 block firm tofu
cornflour
salt and pepper
cooking oil for shallow frying
dipping sauce to serve, chilli oil, vinegar, soy sauce etc.

Instructions

Drain the tofu and press between a couple layers of Handee paper towels to remove excess moisture. Sit a heavy object on top, such as a cast iron pan or a few dinner plates, to help press out more moisture.
Once the tofu has been pressed, cut into bite sized cubes.
Coat the tofu pieces in cornflour seasoned with salt and pepper.
Heat oil in a skillet or frying pan over medium-high heat. You want enough oil to cover the bottom of the pan.
Once the oil is hot, carefully add the tofu to the pan in a single layer, making sure not to overcrowd the pan. Cook the tofu for 2-3 minutes on each side, or until golden brown and crispy.
Remove from the pan and place on a plate lined with paper towels to drain any excess oil. Serve immediately with your favourite dipping sauce.

Notes

Try serving crispy tofu on salad, poke bowls, or noodles.

You can also remove excess water from tofu in microwave. Wrap tofu (a block whole approx.300g) in two pieces of paper towel, then place on a plate. Microwave 600W for 2 minutes. Cool it before use.