Easy & Crispy Fried Tofu
Nico’s Recipes cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
Hand-torn tofu is coated in soy sauce, cornstarch, smoked paprika, garlic powder, salt, and pepper, then fried in olive oil until golden and crunchy. Tearing the tofu creates rough edges that become especially crisp.
- Time
- 22 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 30 g
- 2 g
- 3 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 495 g before cooking, which is about 250 g per serving.
Steps
Press the tofu well to remove excess moisture. Break it apart with your hands into irregular, bite-sized pieces. Do not cut it; the rough torn edges will become especially crisp during frying.
Place the torn tofu in a bowl and toss it with the soy sauce until the pieces are lightly and evenly seasoned.
Add the cornstarch, smoked paprika, garlic powder, a pinch of salt, and a pinch of black pepper. Toss thoroughly until every tofu piece is coated in a thin, mostly dry seasoning layer. If the coating looks wet, add a little more cornstarch.
Heat the olive oil in a large skillet over medium to medium-high heat. The oil should shimmer but should not smoke.
Add the coated tofu to the hot skillet in a single layer, leaving space between pieces so they fry rather than steam.
Fry the tofu for about 10–12 minutes, turning the pieces regularly with tongs or a spatula. Continue until the rough edges are deeply golden, crunchy, and crisp all over.
Transfer the fried tofu to a plate lined with paper towels or a wire rack to drain briefly. Serve hot while the coating is at its crispiest.
Notes
The source does not provide exact quantities, so amounts for a typical two-serving batch are estimated. Pressing the tofu thoroughly and avoiding overcrowding the skillet are important for crispness.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 484
- Protein
- 38 g
- Carbs
- 23 g
- Fat
- 32 g
- Fiber
- 3 g
Where the calories come from
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