Golden crunchy tofu cubes (Print View)
Golden, crunchy tofu cubes with tender centers, great for snacks or topping salads and stir-fries.
# What You'll Need:
→ Tofu
01 - 14 oz extra-firm tofu
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp garlic powder
05 - ½ tsp ground black pepper
→ Coating
06 - 3 tbsp cornstarch
07 - 1 tbsp rice flour or all-purpose flour
→ For Frying
08 - 3 tbsp neutral oil (canola, vegetable, or sunflower)
# Step-by-Step Directions:
01 - Drain the tofu and press with a tofu press or clean towel and heavy object for at least 10 minutes to remove excess moisture. Cut into ¾-inch cubes.
02 - Combine soy sauce, sesame oil, garlic powder, and black pepper in a bowl. Add tofu cubes and gently toss to coat. Allow to marinate for 10 minutes.
03 - Mix cornstarch and rice flour in a separate bowl. Toss marinated tofu cubes in the mixture until evenly coated on all sides.
04 - Warm neutral oil in a large nonstick skillet over medium-high heat until hot.
05 - Place tofu cubes in a single layer in the skillet, working in batches if needed. Fry for 2 to 3 minutes per side, turning gently until all sides are golden and crisp, approximately 8 to 10 minutes total.
06 - Remove tofu from skillet and drain on paper towels. Serve immediately, garnished as desired.
# Expert Suggestions:
01 -
- It gives tofu the crispy, savory texture that makes even skeptics come back for seconds.
- The whole process takes less time than ordering takeout, and you probably have most ingredients already.
- You can toss these cubes into grain bowls, salads, or eat them straight from the pan with your fingers.
02 -
- Skipping the press leaves too much water inside, and wet tofu will steam instead of crisp no matter how hot your pan is.
- Crowding the skillet traps moisture and makes the cubes soggy, so work in batches even if it feels tedious.
- Medium-high heat is the sweet spot—too low and the coating absorbs oil, too high and the outside burns before the inside warms through.
03 -
- Freeze the tofu block overnight, then thaw and press it—the ice crystals create tiny pockets that soak up marinade even better.
- Use a splatter screen if your stove tends to make a mess, because hot oil and tofu moisture can pop and spray.
- For the crispiest results, let the coated cubes sit on a rack for five minutes before frying so the starch sets and adheres evenly.