This fried tofu recipe is crispy, spicy and flavor packed! It’s probably the best tofu you’ve ever tasted. Perfect for a high protein dinner.
This fried tofu is seriously good. In fact I’d say it’s pretty much guaranteed to turn you into a raving fan of the mighty tofu, even if you’ve been sceptical up until now.
It’s such a versatile ingredient and so high in protein that it’s really pretty awesome.
Also try our marinated tofu (also divine!) and our crispy air fryer tofu.
How To Make Fried Tofu
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Start off by pressing some firm tofu (not pictured) to make sure you’ve got all the water out and it’s as firm as possible. Then you cut your tofu into cubes.
- Add cubed tofu to a bowl or container with a lid.
- Add cornstarch, nutritional yeast, garlic powder, onion powder, ground ginger, salt, pepper and red chili flakes to the bowl.
- Put on the lid and rotate the bowl a few times so that all the tofu cubes are covered in the spices and it’s all well mixed.
- Heat up a frying pan with some sesame oil and when it’s hot, add your tofu cubes. Let them fry for a couple of minutes before gently turning them over and frying them on the other side.
- Add chopped green onions.
- Now you have delicious crispy fried tofu that is ready to serve!
The Sauce:
- But now we want to take this one step further and make a sauce that will take this to the next level!
- Add soy sauce, water, maple syrup, rice vinegar and cornstarch to a measuring jug. Whisk until well mixed.
- Pour this over your tofu.
- Gently toss the tofu in the sauce until the sauce is mostly evaporated and the tofu is browned, crispy and sticky.
- Pour over some black sesame seeds and toss them with the tofu.
- And now you have amazing crispy fried tofu!
Chef’s Tips
Sauce or No Sauce: You can make this recipe two ways, the first way is just frying the tofu until lightly browned and crispy on both sides and then serving it. The second way is adding the sauce and letting the tofu fry up some more in the sauce. Both ways are totally delicious. If you’re in a rush, skip the sauce.
Spiciness: This recipe is actually quite spicy due to the addition of the chili flakes. If you’re not a fan of spicy food then you can simply omit this ingredient.
How To Prevent Tofu Sticking: The pan must be hot before you add the tofu. If the oil isn’t hot enough then the batter may simply come off the tofu altogether. So let it get hot first and then also, let it fry a couple of minutes before you flip the tofu over. The tofu should sizzle when you add it to the pan. If it doesn’t sizzle and you put it in too early, then let it sit for an extra couple of minutes (3-4 minutes total) before you try to flip it. You should be able to see that crust forming on the bottom of the tofu before you flip it.
Storing Leftovers
This recipe keeps very well in the fridge for 3-4 days and can be eaten cold or reheated in the microwave or on the stovetop.
More Delicious Tofu Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Fried Tofu
Ingredients
- 16 ounces Firm Tofu (450g)
- 2 Tablespoons Cornstarch
- 2 Tablespoons Nutritional Yeast
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Ground Ginger
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ⅛ teaspoon Red Pepper Flakes
- 2 Tablespoons Sesame Oil
- ⅓ cup Green Onions Chopped
Sauce:
- 2 Tablespoons Soy Sauce
- 1 Tablespoons Water
- 1 teaspoon Maple Syrup
- ½ teaspoon Rice Vinegar
- 1 teaspoon Cornstarch
For Serving:
- 1 Tablespoon Black Sesame Seeds
Instructions
- Press your tofu, either with a tofu press, or by placing the tofu on a plate with another plate on top of it and then placing something heavy on top like a heavy pot. Leave it to press for 30 minutes.
- Cut your tofu into cubes and add the cubed tofu to a bowl or container with a lid.
- Add the cornstarch, nutritional yeast, garlic powder, onion powder, ground ginger, salt, pepper and chili flakes to the bowl.
- Put on the lid and rotate the bowl a few times so that all the tofu cubes are covered in the spices and it’s all well mixed.
- Heat up a frying pan with the sesame oil and when it’s hot, add your tofu cubes. Let them fry for a couple of minutes before gently turning them over and frying them on the other side.
- Add the chopped green onions and toss with the fried tofu.
- Add the soy sauce, water, maple syrup, rice vinegar and cornstarch to a measuring jug. Whisk until well mixed.
- Pour this over your tofu and gently toss the tofu in the sauce until the sauce is mostly evaporated and the tofu is browned, crispy and sticky.
- Add in the black sesame seeds and toss them with the tofu.
- Serve immediately.
Notes
- Green Onions: These are also called spring onions or salad onions or scallions.
- Skip the sauce: You can make this recipe two ways, the first way is just frying the tofu until lightly browned and crispy on both sides and then serving it straight away. The second way is adding the sauce and letting the tofu fry up some more in the sauce. Both ways are totally delicious. If you’re in a rush you can skip the sauce.
- The Spice Factor: This recipe is actually quite spicy due to the addition of the red pepper flakes (chili flakes). If you’re not a fan of spiciness then you can omit it.
- How To Prevent Tofu Sticking: The pan must be hot before you add the tofu. If the oil isn’t hot enough then the batter may simply come off the tofu altogether. So let it get hot first and then also, let it fry a couple of minutes before you flip the tofu over. The tofu should sizzle when you add it to the pan. If it doesn’t sizzle and you put it in too early, then let it sit for an extra couple of minutes (3-4 minutes total) before you try to flip it. You should be able to see that crust forming on the bottom of the tofu before you flip it.
- Gluten-Free: If you want this to be gluten-free then use a gluten free soy sauce or switch it for tamari.
- Storing: This recipe keeps very well in the fridge for 3-4 days and can be eaten cold or reheated in the microwave or on the stovetop.
- Prep time: The prep time stated includes the 30 minutes spent pressing the tofu.
This is my new favorite vegan web site. This tofu is the absolute best I have ever tried. I have tried other crispy tofu recipes, but I only cooked them once because they weren’t crispy and they weren’t good. This recipes delivers on the crispy and it’s not good, it’s delicious! I am so looking forward to trying more of your recipes. If they are half as good as this, they are sure winners! Thank you for sharing your recipes with us. Keep up the great work!
Favorite comment of the day, thanks so much Linda! I really appreciate it! 🙂
Super yummy. Made it 3 times this week already 🙂 My 5 year old said he doesn’t like tofu, but absolutely loved it ( without the sause and chilli flakes of course ) and kept coming back for more .
I tried making it with sauce too, but it was a bit too salty for us, maybe I’m using very strong soy sauce or not enough water. I’ll try reducing it to 1tbsp next time:)
I’ve followed loads of online/video recipes for the past couple of years, but none of them would turn out as tasty or looking as on picture, but your recipes are absolutely divine xx super easy to follow and food always turns out super tasty xx
Lovingitvegan.com is now the only website I go to when planning to cook something new. xx
(Chocolate cupcakes are next on the menu) 🙂
Thanks so much Tanya! So glad it worked out well! And hope you’ll love the cupcakes too. 🙂
If I had to choose between this tofu recipe and the Vegan Taco Meat, I would be hard pressed as to which one is more delicious! Excellent recipes and such incredible photographs – seems almost lifelike and one could eat it off the screen..
Haha that’s awesome, thanks Anna!
I’m not a vegan but I do use an awful lot of your recipes and this tofu recipe, without the sauce, is awesome. I scattered the pieces over a salad. I will try it with sauce next time 😀
Wonderful! Thanks Janet!
I loved this recipe but because I had my oven on and had room I decided to cook it there. I heated my cast iron pan then added the oil, hmmm did not sizzle when I tried a cube, so back in the oven for another minute. This time we had sizzle, cooked at 400 for 15 minutes, flipped, 15 more, added sauce, back in oven for just a couple of minutes. Stirred, and it turned out perfectly. Thank you so much for sharing, I found you on foodgawker.
Fantastic! So glad it worked out well! Thanks so much for sharing. 🙂
I didn’t actually try it but I make mine nearly the same way and your recipes are always awesome! I voted for you for the vegan award thing. Thanks for being awesome!
Thanks so much Sydney! That is so kind of you to say. Much appreciated! xoxo
Delicious. My 8 yr old daughter, who said she dislikes tofu, is stealing pieces off my plate! ????
Hahaha awesome! Thanks so much for the wonderful review.
Just made this – and it was AMAZING! Favorite tofu recipe ever! Thanks so much.
Awesome! So glad you enjoyed it Jennifer.
I just made this and would definitely give you a 4 for taste. Yet for the cooking process, I think it needs another ingredient or step. My oil was hot, and I followed your timing. I got a crust then flipped them over, but it really needed more oil at that point, even turning down the burner from where it was on Medium. It was impossible to turn the tofu after adding the wet ingredients, because it instantly evaporated. I like this, it just needs a few tweaks to make it a keeper for me.
Can you bake at high temp instead of trying or put in air fryer?
Warm wishes for the competition. I hope you will build on last years number .
I so enjoy the ease of your blog and easy availability of ingredients.
Thank you
Vivienne
Thanks so much Vivienne!