Easy Fried Tofu
This easy fried tofu is a dream for those busy weeknights when you can’t face the kitchen. It has a perfectly crispy exterior and a velvety interior, and it is beautifully spiced with ginger, paprika, and turmeric!
Servings: 4
Calories: 223kcal
Ingredients
- 16 ounces block extra-firm tofu - you can also use regular tofu
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger powder
- ½ cup cornstarch - or potato starch or chickpea flour
- ½ teaspoon sea salt
- 2-3 tablespoons extra virgin olive oil - or avocado oil
Instructions
- Drain the tofu and remove it from its package. Cut the tofu into bite-sized cubes (around ½ inch - 1cm) (note 1).
- In a large bowl, add the cornstarch, turmeric, paprika, ground ginger powder, and salt and mix well (note 2).
- Add the tofu to the bowl and gently toss until each piece is lightly coated. Use a spatula or your hands as you don’t want to break the tofu. Note: The starch helps in achieving a crispy exterior when frying.
- In a large non-stick frying pan (note 3), heat enough oil to cover the base, about 2-3 tablespoons. When the oil is hot (but not smoking), carefully add the tofu pieces.
- Fry the tofu in batches, ensuring the pan is not overcrowded. Fry each side until golden brown and crispy, about 2-3 minutes per side.
- Using a slotted spoon or tongs, remove the fried tofu and drain on paper towels.
- Enjoy your crispy fried tofu as is, or toss in your favorite sauce. It is delicious in salads, noodles, and lunch bowls.
Notes
Note 1 - Pressing the tofu: I rarely press my tofu, as I usually buy extra firm. Plus, in this recipe, having a nice crispy crust outside and soft, chewy tofu inside is the perfect combination. Also, you don’t need to dry the tofu, as the coating will stick better to the wet tofu.
Note 2 - Spices: I used my favorite spices here, plus turmeric gives the tofu a nice golden color. But you can use any other spice mix you like. You can add garlic powder, onion powder, or even a blend of dried Italian herbs like oregano, basil, and rosemary to give it an Italian twist!
Note 3 - Use a non-stick pan: I am a fan of iron skillet pans, but for this recipe, make sure you use a good quality non-stick pan, or your tofu will stick!
Air frying: You can also use an air fryer. Preheat to 375°F (190°C) for a few minutes. Brush the air-fryer basket with a thin layer of oil. Place tofu pieces in a single layer in the air fryer basket, ensuring they aren’t overlapping, and cook for 12-15 minutes, flipping or shaking the basket halfway through.
Baking: You can also bake the tofu in a regular oven. Preheat to 400°F (200°C). Transfer the tofu to a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil. Cook for 15 minutes, flipping halfway through until golden brown.
How to store: Let the fried tofu cool completely, or it will get soggy. Then, place it in an airtight container or a resealable plastic bag. Store in the refrigerator for 3-5 days. To reheat, use an air fryer or toss in a skillet for a few minutes until it’s warmed throughout. Avoid the microwave, or your tofu will get chewy. Fried tofu doesn’t freeze well, as the texture will change.
*Nutrition information is a rough estimate per serving.
Nutrition
Calories: 223kcal | Carbohydrates: 18g | Protein: 10g | Fat: 12g | Sugar: 0.4g