Ella Walter
Deep-fried tofu is a tasty, chewy, and juicy treat that can be made at home. It's easy to cook but requires a few steps. First, rinse and drain your firm tofu, then pat it dry and press it. Next, cut the tofu into your desired shape and size. You can use a wok or a deep fryer, and heat a neutral oil to a moderately high heat of between 350 and 370°F. Deep-fry the tofu in small batches for 2 to 5 minutes until golden and crispy. Once cooked, remove the tofu from the oil and enjoy it hot with a drizzle of soy sauce.
How to cook tofu in a deep fryer
| Characteristics | Values |
|---|---|
| Type of tofu | Firm or extra-firm |
| Tofu shape | Cubes, triangles, or rectangles |
| Oil type | Neutral oil, such as canola or grapeseed oil |
| Oil temperature | 350-370°F (180-190°C) |
| Frying time | 2-5 minutes |
| Tofu colour | Golden brown |
| Tofu texture | Crispy and chewy |
| Tofu taste | Absorbs more flavour |
| Storage | Refrigerate in an airtight container for up to a week |
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Tofu preparation
The next step is to remove the excess moisture from the tofu. Wrap the tofu in a paper towel and set it aside for 15 to 20 minutes. Alternatively, place the tofu on a tray, cover it with a paper towel, and place a weight of 500-1000g on top for the same amount of time. You can also press the tofu to remove moisture by using a tofu press, two cutting boards with something heavy on top, or simply using your hands.
Once the tofu is dry, you can coat it with a mixture of cornstarch and salt, or other seasonings of your choice, such as chili powder, paprika, onion powder, or sesame oil. This step is optional but will give your tofu a crunchy texture and enhance its flavour. If you decide to coat the tofu, place it in a bowl with the cornstarch mixture and shake gently until all the tofu pieces are evenly coated.
Now your tofu is ready for deep-frying! Heat your desired cooking oil to between 350-370°F (180-190°C) in a deep fryer, wok, or large saucepan. You want to ensure you have enough oil to completely submerge the tofu, typically around 2 inches of oil. Carefully place 2-4 pieces of tofu into the hot oil, being careful not to overcrowd the pan, as this can cause the oil temperature to drop. Fry the tofu for 2-5 minutes, stirring or separating the pieces occasionally, until they are golden and crispy.
Once your tofu is cooked to perfection, remove it from the oil and place it on a plate lined with paper towels or a rack to cool. Your tofu is now ready to be enjoyed!
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Oil temperature
The ideal oil temperature for deep-frying tofu is between 350 and 370°F (180-190°C). At this temperature, the tofu will cook in around 2 to 5 minutes, depending on the size of the tofu pieces and the consistency you are looking for.
It is important to note that the oil temperature may fluctuate if too much tofu is added to the pan at once. Therefore, it is recommended to deep-fry tofu in small batches of around three to four pieces at a time. This will ensure that the oil temperature remains consistent and the tofu cooks evenly.
Additionally, the type of tofu used can also impact the cooking time. For example, firm tofu may only need 2 minutes, while extra-firm tofu can be cooked for up to 5 minutes for a crispier texture. Freezing tofu before frying will also change the texture, making it chewier and a bit firmer.
When deep-frying tofu, it is essential to use a neutral oil with a high smoke point, such as canola or grapeseed oil. This will ensure that the oil can reach the desired temperature without smoking or burning.
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Cooking time
The cooking time for deep-fried tofu varies depending on the type of tofu used and the cooking method.
For deep-frying tofu in a wok or deep pan, the oil should be heated to between 350-370° F (180-190° C). Tofu should be cut into the desired size beforehand to help remove excess moisture. Firm tofu should be cut into 1-inch cubes, while extra-firm tofu can be cut into four large triangles. The tofu should then be coated in cornstarch, tapping off any excess.
When the oil is heated, add two tofu pieces at a time to avoid the oil temperature fluctuating. Fry the tofu for two to five minutes, stirring occasionally, until it is golden and crispy. The tofu is now ready to be served immediately.
Deep-fried tofu can also be cooked in an air fryer at 400° F for 10-15 minutes. The tofu should be placed in a single layer in the air fryer basket and shaken occasionally. This method produces a healthier dish but may result in drier tofu.
Leftover deep-fried tofu can be stored in an airtight container in the refrigerator for up to four to seven days. It can be reheated in an air fryer, oven, or stovetop to regain its crispiness.
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Marinades and seasonings
Tofu is a versatile ingredient that can be seasoned and marinated in a variety of ways to enhance its flavour. It is often seen as a "blank slate" that can take on the flavours of whatever it is cooked with.
When preparing tofu for deep frying, it is important to first press and drain the tofu to remove any excess moisture. This can be done by wrapping the tofu in paper towels or a clean tea towel and placing something heavy on top, like a pan or some books. The tofu should be pressed for around 30 minutes to an hour. After pressing, cut the tofu into the desired shape and size, such as cubes or strips.
There are numerous options for tofu marinades and seasonings, here are some examples:
- Soy sauce, maple syrup, rice wine vinegar, sesame oil, garlic, and ginger.
- Soy sauce, garlic powder, cornstarch, onion powder, black pepper, and smoked paprika.
- Barbecue sauce.
- Oyster or fish sauce.
- Salt and hot water.
- Salt and pepper with a little sugar, for noodle soups.
- Salt for pre-fry seasoning, also known as dry brining.
The tofu should be marinated for at least 30 minutes to allow the flavours to penetrate, but it can also be left overnight or for up to two days for a stronger flavour. Cornstarch can be added to the marinade to thicken it and give the tofu a crispy texture when fried.
After marinating, the tofu can be coated in cornstarch or cornflour before frying to give it an extra crispy exterior. A small amount of neutral oil, such as canola, vegetable, or rapeseed oil, is then needed for frying. The tofu can be deep-fried in a wok or saucepan at a moderately high heat, around 360 to 370 degrees Fahrenheit, for two to three minutes or until golden brown.
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Storage
Tofu is a versatile product to have in your kitchen, but it can be tricky to store as it tends to dry out and is susceptible to bacteria. Here are some tips to ensure your tofu stays fresh:
Storing Uncooked Tofu
If you have bought tofu in a package, it is best to keep it in its original package until you are ready to cook with it. This type of tofu is usually silken tofu, which doesn't require refrigeration and will last much longer than tofu that needs to be refrigerated. However, once opened, it should be treated like refrigerated tofu.
When storing uncooked tofu in the refrigerator, place it in an airtight storage container with enough clean water to cover the tofu block. This will help keep it moist and fresh. It should be stored in the coldest part of the fridge, which is often towards the back of the shelves. Avoid the door, as this is the warmest part. Uncooked tofu stored this way will last 3 to 5 days.
Storing Cooked Tofu
Once cooked, tofu will last between 3 to 5 days when stored in the refrigerator. It is best to store it in an airtight container without adding water. You can also freeze cooked tofu, which will allow you to keep it for longer. Place the tofu in a freezer bag and store it in the freezer for up to 4 to 6 months.
Defrosting and Reheating Tofu
When you are ready to use frozen tofu, thaw it overnight in the refrigerator, and drain any liquid that seeps out. You can then cut and use the tofu as usual. Frozen tofu is ideal for dishes that involve pan-frying, deep-frying, or sautéing, as it soaks up marinades particularly well.
Reheating tofu in the microwave is a convenient option and will not affect its taste, although it may impact the texture, especially if the tofu has a crispy coating. To maintain the texture of the tofu and any sauce, it is best to store them separately and reheat the tofu in a pan or oven.
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Frequently asked questions
It is best to use firm or extra-firm tofu for deep-frying. Do not use soft or silken tofu as it will not hold its shape.
First, rinse and drain the tofu. Then, cut the tofu into your desired size. You can cut it into 4 large triangles or 1-inch cubes. Next, pat the tofu dry and remove any excess moisture. Finally, coat the tofu with cornstarch, tapping to remove any excess.
The oil temperature should be between 350-370°F (180-190°C). Fry the tofu for 2-5 minutes until golden and crispy.
To make the tofu crispy, you can coat it with cornstarch and salt before frying. You can also use potato starch, regular flour, or gluten-free flour.
