Frying Tofu Fries: Deep Fryer Tips And Tricks

Deep-fried tofu is a tasty, versatile dish that can be used in stir-fries, soups, sandwiches, and more. The tofu is chewy on the outside and soft and juicy on the inside. It is also easy to make and only requires a few steps. First, you need to press the tofu to drain excess moisture. Then, cut the tofu into cubes and coat them with cornstarch or flour. Next, heat oil in a deep fryer or a pan to between 350 and 375 degrees Fahrenheit. Finally, fry the tofu in the oil for 2 to 5 minutes or until golden brown. You can also finish the tofu in the oven for a few minutes to make it crispier.

Choosing the right tofu

Firmness

Firm, extra-firm, or super-firm tofu is ideal for frying. The firmer the tofu, the better it will hold its shape during the frying process. Extra-firm tofu is the most compact option, with tight curds and a noticeably squatter block. It has the chewiest texture, making it suitable for heartier dishes.

Regular firm tofu, which comes in a sealed container with a hard plastic bottom, will also work. However, avoid using silken tofu, as it tends to fall apart during cooking, even if it is extra-firm silken tofu. Silken tofu is best suited for creamy and blended foods like smoothies, dressings, and dips.

Moisture Content

Before frying, it is crucial to remove excess moisture from the tofu. Pressing or squeezing the tofu to eliminate moisture will help prevent it from falling apart and ensure a crispier texture. You can use a tofu press, your hands, or place the tofu between cutting boards or paper towels with something heavy on top to press out the liquid.

Marinating

While not mandatory, marinating the tofu will enhance its flavour. Firm and extra-firm tofu are ideal for marinating since they retain their shape well. You can marinate the tofu after pressing out the liquid, allowing it to soak up the flavours. Soy sauce, teriyaki, balsamic, sweet Asian, or cilantro lime marinades are excellent options.

Freezing

Freezing tofu before frying is optional but can be beneficial. Freezing changes the tofu's texture, making it spongier and better able to absorb marinades. It also improves its ability to soak up flavours during cooking. However, freezing gives tofu a different texture that some may not prefer.

Coating

Coating the tofu in cornstarch before frying is a crucial step in achieving a crispy exterior. Cornstarch forms a protective layer around each tofu cube, crisping up when added to the hot oil. If you don't have cornstarch, arrowroot powder or tapioca starch are viable alternatives.

In summary, selecting the right tofu for frying involves choosing the appropriate firmness, removing excess moisture, considering marinating or freezing, and coating with cornstarch for a crispy finish.

Preparing the tofu

First, you need to choose the right tofu. Firm or extra-firm tofu works best for deep frying. If you are using extra-firm tofu, you can skip the pressing step, but if your tofu is medium or regular firm, you will need to press it to remove the excess liquid. Wrap the tofu in a clean dish towel or paper towel and place something heavy on top, like a cast-iron skillet, for around 30 minutes. Alternatively, you can use a tofu press.

Next, cut the tofu into small, even cubes. The size is up to you, but keep in mind that smaller cubes will have a higher surface area, which means more crispy bits! You can also cut the tofu into rectangular pieces or sticks, depending on how you plan to use it.

Now it's time to season the tofu. Place the cubes in a large bowl and sprinkle with salt and your choice of seasonings or spices. You can use curry powder, chili powder, garlic powder, onion powder, paprika, or even a BBQ seasoning blend. Toss the tofu until it is evenly coated. If you want to add even more flavour, you can also marinate the tofu after pressing and before cutting. Simply sprinkle with soy sauce or a mixture of soy sauce, rice wine vinegar, and sesame oil, and let it sit for a few minutes.

The final step in preparing the tofu is coating it with starch. This step is optional, but it will give your tofu an extra crispy coating. Cornstarch works best, but you can also use potato starch, arrowroot powder, regular flour, or gluten-free flour. Place the starch in a large bowl and toss the tofu until it is evenly coated. Make sure you don't stir the tofu, or it will break up and no longer be in nice, neat cubes.

Now your tofu is ready to be deep-fried!

Heating the oil

Firstly, you'll want to use a neutral-flavoured oil with a high smoke point, such as canola, grapeseed, or peanut oil. The amount of oil you need will depend on the vessel you're using to fry. If you're using a deep fryer or a large wok, you'll need enough oil to completely submerge the tofu cubes. This could be around 1-2 inches of oil, or roughly 2 cups. If you're using a narrower pot, you may need less oil, but ensure the tofu can be mostly covered.

Heat your oil to the correct temperature. The ideal temperature for deep-frying tofu is between 360-375°F (182-190°C). Use a thermometer to check the temperature if possible. If you don't have a thermometer, you can test the oil's readiness by dipping a wooden spoon or chopstick into the oil. If you see bubbles forming around it, the oil is hot enough. You can also test by carefully adding a small piece of tofu; it should sizzle immediately upon contact.

Once your oil is hot, you can carefully add your tofu. It's important to add the tofu to the oil gently to avoid splashing and burning yourself. Use a slotted spoon or tongs to lower the tofu into the oil. Fry in small batches to avoid overcrowding and maintain the oil temperature. Depending on the size of your tofu cubes, fry for 2-5 minutes, or until golden brown. Keep an eye on the tofu, as it can go from golden to burnt very quickly!

When your tofu is crispy and golden, remove it from the oil with a slotted spoon and place it on a plate lined with paper towels to absorb any excess oil. Enjoy your perfectly fried tofu!

Frying the tofu

Preparing the tofu

First, you'll want to press the tofu to remove as much excess liquid as possible. You can use a tofu press, or simply wrap the tofu in a paper towel or kitchen towel and place something heavy on top, like a cast-iron skillet, for around 15-30 minutes.

Next, cut the tofu into small, evenly-sized cubes, rectangles, or sticks. The size and shape will depend on how you plan to use the tofu in your dish.

Coating the tofu

Place the tofu pieces in a large bowl and coat them with a mixture of cornstarch, salt, and any other seasonings of your choice. You can also use potato starch or arrowroot powder instead of cornstarch. Shake the bowl to toss the tofu until it is evenly coated.

Deep-frying the tofu

Preheat your deep fryer to between 356-370°F (180-190°C). You can also use a wok or a narrow pot if you don't have a deep fryer. Add enough neutral-flavoured oil, such as canola or grapeseed oil, to reach a depth of about 2 inches.

Once the oil is hot, carefully place the coated tofu pieces into the fryer, working in small batches to avoid overcrowding. Fry the tofu for around 3-4 minutes, or until golden brown and crispy. Use a slotted spoon or tongs to remove the tofu from the oil and place it on a plate lined with a paper towel to absorb any excess oil.

Pan-frying the tofu

If you prefer, you can also pan-fry the tofu. Use a large, heavy-bottomed pan, preferably cast iron or stainless steel. Add enough oil to coat the bottom of the pan and heat over medium-high heat until shimmering.

Add the coated tofu pieces to the pan in a single layer, being careful not to overcrowd the pan. Fry the tofu for about 5 minutes, flipping occasionally, until browned on all sides. Transfer the tofu to a plate lined with a paper towel to absorb any excess oil.

Serving the tofu

Serve the tofu immediately while it's still crispy. It will stay crispy for a few hours but will become chewy if refrigerated, so it's best to enjoy it fresh. You can also store leftover tofu in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven until hot.

Serving the tofu

Once you've cooked your tofu, it's important to serve it promptly to ensure it stays crispy. If you're not serving it straight away, leave it on a wire rack to maintain its crispiness.

If you're serving the tofu as a snack, it's delicious with a dip—try a spicy peanut sauce, my almond butter glaze, or a curry sauce.

If you're adding tofu to a dish, it works well in stir-fries, soups, curries, sandwiches, wraps, and salads. You can also add it to noodle soups—cut it into thick slices and then season with salt, pepper, and sugar. Stir to coat, sauté in a little oil for 2-3 minutes, and then add it to the soup. It's also great in curries, adding texture, colour, and protein. For sandwiches or wraps, cut the tofu into small strips, then marinate in soy sauce, maple syrup, garlic, and ginger. Sauté for a few minutes and use in your wrap or sandwich.

You can also add tofu to a rice bowl or salad—it's tasty with a sauce like peanut sauce, my almond butter glaze, or a curry sauce.

Frequently asked questions