Crispy Fried Tofu

The keys to this recipe are the marinade time, the potato starch and the oil temp so when possible prep the tofu the day before you want to fry it, DON’T swap the starch and DO use a thermometer to get your oil temp correct. It’s really the key to a good shallow fry!

Ingredients

1 package vacum sealed extra firm tofu drained no need to press (if you can’t find vacum sealed opt for any extra firm and be sure to drain and press your tofu)

Neutral oil I use Grapeseed, but avocado or safflower work well too. You want an oil with a high smoking point

4-6Tbl soy sauce

1 Tbl Sriracha chili sauce

1 tsp sesame oil

1 Tbl rice vinegar

1/2 tsp smoked paprika

2 Tbl potato starch

Chop tofu block into bite sized pieces. Keep in mind you want them to be halfway submerged in the fry oil so the thicker you cut them the more oil you will need to submerge them properly. I cut mine about 1/2”-3/4” thick rectangles. This also makes them easy to turn over with metal tongs.

Mix soy sauce, chili sauce, sesame oil and vinegar and pour into a shallow container with a lid that seals or a zip lock bag. Drop your tofu pieces into the marinade, seal the lid and flip over and over until fully coated. Let sit on the counter for 1 hour min or over night in the fridge, try to remember to flip the container over a few times during the resting process to ensure all the pieces remain coated and soak in the flavor!

When you’re ready to fry, prep a shallow sauce pan with enough fry oil that will cover half the depth of the chunks of tofu you prepped and heat the oil to 350 degrees F. This may take 15 min or so. While you’re waiting for the oil to heat up, drain your tofu from the marinade. You can reserve the marinade and make a sauce with it for stir fry! Prep a large bowl with the potato starch and once your fry oil has reached temp, add your tofu to your starch bowl and toss to coat (if you do this before your oil is ready the starch will be absorbed by the moisture layer on the tofu so be sure to wait until you are ready to fry!)

Carefully place tofu pieces into the fry oil, they should begin to sizzle the moment they hit the oil. Let them fry for a minute or two before flipping them over to fry the other side. Once they are golden brown remove from oil with metal tongs and place on paper towel or on a metal rack with a paper towel beneath to catch any oil that drips.

When you are done, let your fry oil cool completely before straining it and bottling it to use again! Fry oil will keep for a few weeks and can be used a few times before it should be tossed.

Enjoy your crispy tofu with a peanut dipping sauce, or in a salad, stir fry or ramen bowl!