Let’s Make Super Crispy Fried Silken Tofu (Vegan)
If you’ve never experienced that golden, audibly crispy shell hugging cloud-soft tofu, you’re in for a treat. This is one of those dishes I bust out whenever I’m after a little comfort with a crispy kick, especially if I want to make people (or, honestly, myself) believe tofu’s not just sad blocks in a box. I still remember the first time I tried frying silken tofu—only to watch it more or less slide right out of my hands onto the floor. Not a majestic moment, but hey, you learn a thing or two. Now, after a bit of trial (and a few too many paper towels), I think I’ve got it down, even if sometimes I still mess up the flip when I’m rushing. (Pro tip: don’t cook this when you’re starving. It’s agony.)
Why I Love This—and Maybe You Will Too
I make this when I want something crunchy but I don’t feel like wrestling with seitan or—well—cooking anything with too many steps. My partner claims he could eat a whole tray on his own, which I’d say is both a compliment and a challenge. (My cat’s unimpressed, but he’s off chicken anyway.) I also reach for this recipe if I need to convince someone tofu isn’t always bland. Honestly, it works like a charm. The best part? It’s totally vegan, so my dairy-avoiding pals are covered, too.
Here’s What You’ll Need (Nothing Too Fancy)
- 1 block silken tofu (the firmer silken kind if possible, but I’ve used just about every version—even the extra soft stuff when I wasn’t paying attention)
- 1/2 cup cornstarch (potato starch is a solid swap if you’ve already run out, which happens to me way too often)
- 1/4 tsp salt, plus more to taste
- Oil for frying (any neutral oil is fine—canola, sunflower, or I’ve even used peanut oil on a dare, and it worked)
- Optional: pinch of garlic powder, a little paprika, or chili flakes for a kick
- For dipping: soy sauce, sweet chili, or whatever sauce isn’t expired and neglected in your fridge
How To Make Crispy Tofu—My Honest Step-by-Step
- Prep the tofu: First, gently (and I do mean gently) tip the tofu out of its package onto a plate. If it flops a little or breaks, don’t panic. Taste’s the same, trust me.
- Drain it: I sometimes wrap it in a clean tea towel for 10 minutes to soak up a bit of the moisture. Sometimes I forget and just go for it—still good. Though it does splatter more if it’s wetter, so mind your arms!
- Slice & season: Cut the tofu into cubes or rectangles (your call). Sprinkle salt over them. Sometimes I mix a bit of paprika into the starch if I want color. This is where I sneak a taste of the uncooked tofu—probably unnecessary, but a habit now.
- Coat: Drop your tofu pieces, one at a time (unless you’re braver than me), into a shallow bowl of cornstarch. Toss until completely coated. My grandmother would shake the bowl to minimize mess, but it still gets everywhere. You’ve been warned.
- Heat oil: Pour about a half-inch of oil into a frying pan (a smidge less is fine, just turn the tofu often). Heat over medium-high till a tiny crumb sizzles furiously. If you don’t have a kitchen thermometer, just eyeball it like I do—bubbles mean it’s ready.
- Fry: Carefully add tofu pieces. Don’t crowd the pan—they like their personal space. Cook for 2-3 minutes per side until they’re crunchy and golden (some might cling to the bottom. Just gently nudge them free; persuasion, not force, wins here).
- Drain & finish: Once they look crunchy and a bit dramatic, lift them out onto a paper-towel lined plate. I sprinkle a pinch more salt while hot. Eat one while nobody’s looking—chef’s privilege.
Stuff I’ve Learned the Hard Way (Notes)
- Silken tofu is a slippery customer. If you freeze it first, it firms up but honestly, the texture changes—and not always for the better (I think it gets a bit spongy?)
- If you’re low on starch, a mix of plain flour and cornstarch sort of works, though it’s less light and crisp.
- Oil temp—aim for hot but not wild. Too cool and the tofu just sulks in the oil, too hot and it goes a frightening shade of brown real fast.
Things I’ve Tried (And a Few I Wouldn’t Repeat)
- I once experimented with dipping tofu in soy sauce before starch—sadly, it got sticky and slightly tragic.
- Sesame seeds pressed into the coating? Actually, yum. Worth the mess.
- Tempura batter is a little too heavy here; stick with starch for the best crunch.
Tools I Use—and a Quick Fix
I always use a nonstick skillet for frying, but honestly, any decent frying pan will do. I’ve tried to make this in my ancient wok (with mixed results; I mean, it works), and even once in a baking tray with a lot of oil in the oven. Not as good, but passable in a pinch. Spatula recommended, but hey, a fork does the trick if you’re careful. (Don’t burn your mitts, please.)
What About Leftovers (Storage)
In theory, you can store cooled leftover tofu in the fridge in an airtight container for up to two days. It softens a bit but still tastes nice—I sorta think it’s better cold sometimes? Just pop it back in the oven or even an air fryer for a re-crisp if you’re feeling fancy. Though honestly, in my house, not a crumb survives past the first day.
How to Serve—The Way We Do It
I like these little crispy cubes piled onto steamed jasmine rice with a dash of chili oil—total comfort food. My niece insists on dipping them in ketchup (don’t judge). Sometimes we scatter spring onions and toasted sesame seeds over the top if we’re feeling civilised and want to take a photo for the family chat—never makes it to Instagram though.
Stuff I’ve Learned (Pro Tips, But Kinda Casual)
- Once I rushed the draining step—big mistake. The tofu basically did a cannonball into the oil. Live and learn!
- I thought more oil meant more crispness, but actually, you just need enough to come halfway up the tofu. Less waste, less mess. (Also saves clean-up—bonus.)
- Oh, and let them sit for a minute before moving from pan to mouth, or, you know, tastebuds will rebel.
FAQ—Because Folks Always Ask
Can I air fry this?
Yep, you can—just spray the tofu chunks lightly with oil and crank your air fryer to 200C. They won’t be exactly the same (less shatter, more crunch?), but honestly still delish.
What’s the best tofu for frying?
I’d say go for firm silken if you can find it—Japanese brands are often spot-on—but if you only have the softer kind, just be extra gentle and don’t fret too much about a wonky edge.
Is this gluten-free?
It should be, as long as you use pure cornstarch and double check your dipping sauces. (Also, don’t accidentally grab wheat flour—I’ve done that before. Oops.)
Do I have to use silken tofu?
Nooope! Firm or even extra-firm tofu will work—actually, it’s easier—but silken is special. Something about that contrast, maybe. If you want tofu steaks, try firm.
I hope you have fun frying—don’t be shy with that crunch test. And if you drop a piece, fondly remember those before you who have done the same. Happy cooking!
Ingredients
- 400 g silken tofu (1 block, drained and cut into squares)
- 0.5 cup cornstarch
- 2 tbsp all-purpose flour
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- Vegetable oil (for frying)
- 2 green onions, thinly sliced (for garnish, optional)
Instructions
-
1Carefully drain the silken tofu and pat it dry with paper towels. Cut the tofu into bite-sized squares.
-
2In a shallow bowl, combine cornstarch, flour, garlic powder, salt, and black pepper.
-
3Gently coat each piece of tofu in the flour-cornstarch mixture, making sure all sides are covered.
-
4Heat 1 inch of vegetable oil in a deep skillet over medium-high heat. Once hot, carefully add the tofu pieces in batches.
-
5Fry tofu for 2-3 minutes per side until golden and crispy. Remove and drain on a paper towel-lined plate.
-
6Serve hot, optionally garnishing with sliced green onions. Enjoy with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!