Do you know how to make crispy deep fried tofu? It took me a long time after I went vegan to perfect my tofu-making skills. I wanted that perfect crispy deep-fried tofu like the type I would get at an Asian restaurant! After many years, I have figured out some tricks to make tofu perfectly crispy, and I'm excited to share my secrets with you! This tofu is quick and easy to make, gluten-free, perfectly seasoned, and is crispy on the outside, and moist in the middle!
Jump to:
- 🧾 Ingredients and substitutions
- ⬜ What type of tofu should I use?
- ❓ Do I have to press tofu?
- ❔ Should I marinate the tofu before frying?
- ⭐ What makes the tofu crispy?
- 🥄 Coating the tofu before frying
- 🌟 How to fry tofu
- 🍟 Using a deep-fryer for tofu
- 🥘 Using a pot to deep fry
- 🍳 Pan-frying tofu
- ❄️ What does freezing do to tofu?
- 🙋 Do I have to fry it?
- 🤔 Should I deep-fry or pan-fry tofu?
- 💨 How to Airfry tofu
- 👩🏻🍳 Pro tips
- ✨ Dipping sauces
- ➕ Use it in these meals
- 🌟 Other methods for cooking tofu
🧾 Ingredients and substitutions
- Firm Tofu - firm or extra firm tofu works best. See below for more details on different types of tofu. You can also use chickpea tofu instead of soy-based tofu.
- Corn Starch - to make a light crispy coating on the tofu when you fry it. You can also use potato starch, but I find cornstarch makes it the crispiest.
- Salt - for flavor. You can also use spice mixes like taco seasoning or creole seasoning with salt and spices to flavor it more.
- Oil - for frying. Any neutral-flavored oil works well.
- Marinades - optional for additional flavor. Check out my guide to tofu marinades.
⬜ What type of tofu should I use?
There are so many types of tofu out there, it can make your head spin. For making crispy fried tofu, you want to use very firm tofu.
- Extra-firm or high protein tofu work the best. The high protein tofu comes vacuum sealed instead of in the plastic tubs. It is very dense and firm.
- Regular firm tofu will also work. It's the type that comes in a container with a hard plastic bottom and is sealed in water.
- You do not want to use silken tofu. This is the type that comes in little cardboard boxes. Even the extra firm variety of silken tofu will fall apart when you try to cook it. The silken tofu is great in things like my vegan sour cream recipe when you want a very soft smooth tofu for pureeing, but not for this one.
❓ Do I have to press tofu?
Yes! You have to get out as much excess liquid as you can. You can use an official tofu press, or simply use two cutting boards with something heavy on top, or even just your hands, but you need to press the liquid out of it!
❔ Should I marinate the tofu before frying?
You don't have to marinate the tofu, but if you want it to have more flavor, then you should marinate it after pressing the liquid out. You can simply sprinkle some soy sauce on it for some more flavor, or you can use one of my tofu marinade recipes to make it in flavors like teriyaki, balsamic, sweet Asian, or cilantro lime.
Allow the tofu to soak in the marinade for at least 15 minutes, then drain well before tossing in the corn starch coating.
⭐ What makes the tofu crispy?
There are 2 things that you must do to get your tofu cooked perfectly crispy...
- Coat it in cornstarch! This is a key component to making a crispy outer layer over your tofu. You can also add any spices or seasoning to the cornstarch to flavor it.
- Fry your tofu! Frying your tofu in oil at the correct temperature (370° F) will make a delicious crispy coating that's not sticky or greasy. If you fry your tofu at too low of a temperature, it will soak up more oil and get soggy.
🥄 Coating the tofu before frying
- Cut tofu into small, even cubes and place in a large bowl filled with a mixture of cornstarch and salt.
- Shake the bowl to toss the tofu until it is covered with the cornstarch mixture. (Don't stir it or you will break up the tofu and it will no longer be in nice neat cubes).
🌟 How to fry tofu
You will need to choose between deep frying or pan frying your tofu. Deep frying is easier to do and gives you a more evenly cooked tofu, so that is my preferred method.
🍟 Using a deep-fryer for tofu
- Set the temperature gauge to 370° F (188° C) and wait for the oil to reach that temperature.
- Place the coated tofu in the frying basket and set it down in the hot oil.
- Cook for about 2 minutes then shake the basket to break up any pieces that are stuck together.
- Place back in the oil and cook for about 2 more minutes until the pieces float in the oil. (This will equal about 4 minutes total cook time).
🥘 Using a pot to deep fry
- Fill a narrow pot with about 2 inches of oil and heat until it reaches 370° F (188° C).
- Place the coated tofu in the hot oil using a spoon or tongs so that the oil doesn't splash on you.
- Cook for about 3-4 minutes until golden brown. (You may need to use a spatula to break apart any pieces that have stuck together.)
🍳 Pan-frying tofu
- Pour about 1/4 cup of oil into the bottom of a large skillet. (I prefer an iron skillet for even heat)
- Heat oil over medium-high heat for about 3-4 minutes until it reaches 360° F - 375° F (182° C - 190° C) before adding the tofu.
- Add 1/2 of the coated tofu to make sure that each piece is touching the bottom of the pan and that there is room to flip the tofu pieces.
- Fry each side of the tofu flipping frequently.
❄️ What does freezing do to tofu?
The freezing process makes the tofu spongier; this way you can squeeze out more liquid. The tofu that has been frozen also soaks up more flavors when you cook it. Freezing your tofu does give it a different texture. Some people love it and others do not. You just need to give it a try and see if you like what the freezing process does to it.
To freeze tofu - simply place the block of tofu in the freezer in its original packaging. Leave it in there for at least 24 hours or up to 3 months. Allow to thaw overnight in the fridge, then drain and press as you would fresh tofu. (I always keep a couple of packs of tofu in the freezer and then move them to the fridge a day or two before I'm planning on making something with them.)
Tip - Use a sharpie to mark the package so you know which ones have been frozen.
🙋 Do I have to fry it?
If you want it to taste like the tofu that you love from restaurants, then, yes, you have to fry it! You can bake your tofu, but it will not have the same taste or texture as the fried tofu. Check out my complete guide for how to make perfect baked tofu.
🤔 Should I deep-fry or pan-fry tofu?
If you have a deep fryer, it is a little easier since you don't have to flip the tofu, it keeps the oil at the correct temperature and cooks it very evenly on all sides.
If you don't have one, you can get a very similar effect by pan-frying it in a generous amount of oil. (Remember, just because you use that much oil in the pan, you are not eating all that oil. Most of it is still left in the pan when you are done frying).
*Making sure your oil is at 370 degrees F before adding the tofu will make it crispy. If you cook it at a lower temperature, it will soak up oil and can be soggy.
Note: If you chose to pan fry it, be sure to wear long sleeves and use a long-handled spatula to flip the tofu. It will spatter when it cooks.
Whichever way you choose to fry your tofu, put it on a paper towel after frying to soak up any excess oil so it's not greasy!
💨 How to Airfry tofu
You can cook crispy tofu in an Airfryer. It is definitely healthier, but it will come out more dry than traditionally fried tofu.
- Follow the recipe the same as above, then spray the coated tofu with cooking oil and place it in the Airfryer at 370° F.
- Cook for 10 minutes, sake the tofu, then cook for another 10 minutes for a total of 20 minutes cooking time.
👩🏻🍳 Pro tips
- If you have time, freeze the tofu for a few days before making it. Then thaw completely and squeeze out all the excess water.
- Press your tofu. Use a tofu press, two cutting boards with something heavy on top, or just your hands, but you need to press the water out of it.
- Coating your tofu with a mixture of cornstarch and salt will give it a crunchy coating with great flavor. You can also use potato starch, regular flour, or even gluten-free flour instead of cornstarch, but the cornstarch crisps up the best.
- You can bake, pan-fry, or deep fry your tofu. All methods work well, but if you want it truly crispy like the kind you may get at your favorite Asian restaurant, you need to deep fry it or at least use a lot of oil while pan-frying. (I'm not claiming that this is healthy food here. Just being honest about how you need to cook it to give it that taste and crunch).
✨ Dipping sauces
➕ Use it in these meals
🌟 Other methods for cooking tofu
📌 Be sure to follow me on Pinterest for new vegan recipes!
How to Make Crispy Fried Tofu
Ingredients
For the tofu:
- 1 container firm tofu
- 1/3 cup cornstarch (potato starch will also work)
- 3/4 teaspoon salt
- 1/4 cup oil for frying (neutral-flavored) or enough to fill a frier
Instructions
For the crispy tofu
- Press the tofu (fresh or pre-frozen then thawed) squeezing out as much liquid as possible.
- Mix together cornstarch and salt in a large bowl.
- Cut tofu into even 1/2 inch sized cubes and place in the bowl of the cornstarch mixture. bowl.
- Shake the bowl with the tofu until all of the tofu is covered with the cornstarch mixture. (Do not stir or the tofu cubes will break).
- Heat oil to 370°F (190°C) in a deep fryer or on medium-high in a large frying pan, and add coated tofu once the oil is hot.
Deep fryer instructions
- Add the coated tofu to the wire frying basket.
- Cook until they float to the top and get slightly golden. (This will take about 3-4 minutes). You can shake the basket after 2 minutes of cooking to make sure they are not stuck together).
- Place the cooked tofu on a paper towel to soak up the excess oil and then serve immediately.
Pan-frying instructions
- Add the coated tofu to the pan in small batches so they have room between pieces and don't stick together.
- Shake the pan every minute or two until the tofu begins to move freely, then use a spatula to flip the tofu to the other side. Continue to do this until all sides of the tofu are golden and crispy.
Using a pot to deep fry
- Fill a narrow pot with about 2 inches of oil and heat until it reaches 370° F (188° C).
- Place the coated tofu in the hot oil using a spoon or tongs so that the oil doesn't splash on you.
- Cook for about 3-4 minutes until golden brown. (You may need to use a spatula to break apart any pieces that have stuck together.)
Video
Notes
- If pan-frying - Be careful to wear long sleeves and use a long-handled spatula. The oil will spatter.
- Cook the tofu in 2-3 small batches to give more room in the pan or fryer so it doesn't clump and stick together.
Nutrition
*This was originally posted on May 10, 2018. It was updated on March 10, 2020, to include new images and more detailed instructions.
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
This is exactly what we were looking for. Making it tonight! Thank you
Great! I hope that you enjoyed it. 🙂
Made this tonight, it was the first really good fried tofu I’ve made. I threw a little Cajun seasoning into the cornstarch, which gave it a nice little spiciness. I can’t wait to use this recipe again.
I'm so happy that you like the recipe, Charlie. I love it with cajun seasoning too! 🙂
This is the first and only recipe I’ve tried for crispy tofu. I wound up getting the tofu prepped and coated with the cornstarch mix, only to not be able fry it until the next day. I was hesitant that it would fry up nicely after sitting in the fridge all night, but it worked perfectly in the deep fryer. And it’s great as a cold left over or quickly reheated in a frying pan. My husband wants to try marinating the tofu to get more flavor in it. I’m not sure that will work but we’ll try it next time.
I'm so happy that you liked it. You can marinate it first, just drain off the excess marinade. You can find my marinade recipes here. https://thehiddenveggies.com/tofu-marinade/
This recipe is easily the best crispy tofu recipe I’ve ever made. It is literally so good, so so crispy!!! I used paprika in the cornstarch mixture which gave it a good Smokey flavor. I also used the pan fry method rather than the deep fry method. Seriously the best fried tofu I’ve ever had.
I'm so happy that this recipe worked well for you! The addition of smoked paprika sounds delicious!
Could other spices be added to the corn starch and salt? I'm new to Tofu and testing the waters with flavoring for it besides soy sauce. Thanks so much!
Yes, you can add any spices that you would like to the cornstarch and salt mixture. You can even add breadcrumbs and make it more like breaded tofu. Here is a link to my breaded tofu recipe to give you more ideas... https://thehiddenveggies.com/breaded-tofu/
I am sensitive to corn so I can't use cornstarch. Can I use potato starch or Arrowroot starch?
Conventional frying is problematic for me for digestive reasons. Would this work in an air fryer? Thanks!
Yes, you can airfry it. There are directions above in the post. This is how you do it... Follow the recipe the same as above, then spray the coated tofu with cooking oil and place it in the Airfryer at 370° F.
Cook for 10 minutes, sake the tofu, then cook for another 10 minutes for a total of 20 minutes cooking time.
Tasted good! One good tip to increase the crispiness of the tofu: break it into chunks by hand! It will increase the surface area more than cutting it to achieve maximum crispiness.
could this be stored in the fridge after cooking and eaten cold??
Yes, I like it cold the next day. It's good on cold salads too. Enjoy! 🙂
Will it still be crispy if it stays I. The refrigerator over night?
It will not be as crispy as when it's hot, but they crisp back up with a few minutes in the frying pan.
Ive tried getting my tofu crispy over the years and never had luck but your recipe made it happen! Thank you! Corn starch, and plenty of it. Thats the secret!
I'm glad that you had success with it! Corn starch is key! 🙂
Easy and SO much better than regular old tofu.
Thanks Emily! I'm so happy that you like it!
The tofu came out perfect! Thanks!
So happy to hear that Sandra!
I've struggled with making tofu before, but it came out perfect this way. I froze it before and then made sure to get out as much liquid as I could. I really liked that texture! Thanks for helping me finally find a way to eat tofu!
Thanks Mike! I'm so glad that you were able to find a way that you like tofu! I like the freezing method too! I hope that you keep trying new things to do with tofu, it's great for so many things!