Every now and then, I’ll get this completely random urge to eat an entire block of tofu. And when that craving hits, this is one of my absolute favorite ways to prepare it. We’re not talking about sad, soggy tofu here; we’re talking about golden and crispy perfection. This deep-fried tofu recipe requires a couple of extra little steps, but it’s definitely worth the extra effort. The result is an insanely crunchy exterior that gives way to a tender, juicy center. Trust me, once you try it this way, it’s going to be your new go-to for deep-fried tofu!
The Secret to Perfect Fried Tofu
The magic starts with a simple trick: soaking the tofu in a saltwater solution for 10 minutes. This step does two things:
Improves texture: The salt water helps draw out excess moisture from the tofu, allowing it to fry up crispier while keeping the inside moist and custardy.
Boosts flavor: The salt subtly seasons the tofu from the inside out, giving each bite more depth, so you’re not relying entirely on sauces to make it tasty.
After soaking, pat the tofu completely dry; it’s essential for that perfect crunch. Then, we coat each piece in a simple dry batter of cornstarch and a pinch of salt. This isn’t a heavy breading; it’s just a really thin coating that gives the tofu an almost glass-like crunch when it’s deep-fried. Just make sure you allow the coated tofu to rest in the fridge on a wire rack for about 10 minutes, as this helps the dry batter set, ensuring it won’t fall off in the oil and gives you that delicate shatter when you bite into it!
Serving & Sauces
Once fried, you’ve got a blank canvas of crisp, golden tofu ready to be paired with just about anything. Personally, I like to keep it simple: a little soy sauce mixed with sriracha is all I need. But if you’re in the mood to mix it up, here are some other great dipping options:
- Sweet and Sour Sauce – for that tangy-sweet combo
- Bang Bang Sauce – creamy, spicy, and slightly sweet
- Garlic Chili Oil – perfect for those who want a punch of heat and flavor
- Peanut Sauce – rich, nutty, and perfect with crunchy tofu
However you choose to serve it, this deep-fried tofu is addictive, satisfying, and proof that tofu can be anything but boring.
Deep Fried Tofu / Dau Hu Chien
2-3
servings25
minutes5
minutesIngredients
16 oz 16 Firm Tofu
1 cup 1 Vegetable Oil for Frying
- Salt Water Brine:
2 cups 2 Filtered Water
1/2 tbsp 1/2 Salt
- Batter:
1 cup 1 Cornstarch
1 tsp 1 Salt
Directions
- Tofu:
- Cut tofu into one-inch squares, and then let the tofu soak in a mixture of salt and water for 10 minutes
- Discard salt water, and using a paper towel, pat the tofu dry and set aside
- In a mixing bowl, combine cornstarch and salt. Gently toss the tofu in the dry batter, coating it in a thin layer. Shake away excess starch. Place coated tofu on a baking tray with parchment paper and let it sit in the fridge, uncovered, for 10 minutes
- Add oil to a pot on medium-high heat, and bring the oil up to 350F. Fry tofu in batches, making sure not to overcrowd the pan. Fry tofu for 3-5 minutes or until light golden blonde
- Set tofu on a plate with a paper towel to absorb excess oil, and season with a pinch of salt
- Serve:
- Add fried tofu to a plate or bowl, and pair it with your favorite sauces. Enjoy!
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