Fried Tofu

Servings: servings

Calories: 107cal

Begin by wrapping the tofu in paper towels, gently squeeze to remove excess moisture. Place tofu on a baking pan and place something like a cookbook on top. You don’t want to smash the tofu, but you want enough pressure on it so that more liquid is expelled. Let sit for 3 hours then remove from paper towels, wrap in fresh, dry paper towels, then gently squeeze again. Replace the cookbook and wait another 2-3 hours.
Preheat deep fryer to 340 F.
Cut tofu into 2-inch cubes and place in a large mixing bowl.
14 ounces firm or extra firm tofu
Add soy sauce, garlic salt, and black pepper. Toss to coat.
3 Tablespoons low sodium soy sauce, 2 teaspoons garlic salt, 1 teaspoon black pepper
Sprinkle with cornstarch and toss again.
1 1/2 Tablespoons cornstarch
Place tofu into fryer basket so that they aren’t touching. Lower basket and fry for 5 minutes, shaking once halfway through.
Remove to a paper towel lined plate to drain.

5 from 1 vote

Firm or extra-firm tofu is best for this recipe. Soft/silken tofu won’t hold its shape as well when fried.
When frying tofu you will want to get more liquid out than simply squeezing with your hands will allow. To do this, Chef Antoine recommends planning enough time ahead to expel the liquid. If you prep the tofu for draining in the morning, you can eat your fried tofu that night. You can also prep it the night before. The instructions below will explain.

Course: Dinner

Cuisine: American

Prep Time5

Cook Time5

Total Time5 5