How to Deep-Fry Tofu
Learn how to make perfectly fried tofu! Chewy on the outside, juicy on the inside, this tofu is perfect for adding to stir-fries, soups, salads, sandwiches, and more!
Ingredients
- 4 blocks of medium firm tofu around 4 ounces per block
- 2 cups neutral oil
Instructions
- Rinse the tofu under cold water. Wrap it in a clean kitchen towel or paper towel, and pat it dry. Slightly press using your hands to remove excess water.
- Heat the oil in a medium-sized saucepan, I recommend using a deep one so the oil doesn't spit out. Check if the oil is hot enough by dipping a wooden chopstick or spatula in the oil. If the oil bubbles around it, it is ready for frying.
- Carefully transfer one block of tofu to the oil and fry for about 3 minutes or until the tofu is golden. Depending on the type of tofu used, this step might take up to 15 minutes. Flip it once halfway through frying.
- Next, using a slotted spoon, transfer the tofu to a plate lined with a kitchen paper towel to remove excess oil.
- Repeat with the remaining tofu, frying one at a time.
- Fried tofu will keep in the refrigerator for up to 4 days. Use in stir-fries, soups, wraps, salads, etc!
Nutrition
Serving: 1 block of 4 ounces | Calories: 214 kcal | Carbohydrates: 2.2 g | Protein: 13.5 g | Fat: 12.4 g | Fiber: 0.3 g
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