Golden crunchy tofu cubes (Printer-Friendly)

Golden, crunchy tofu cubes with tender centers, perfect for snacks, salads, or 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 such as canola, vegetable, or sunflower oil

# How to Make It:

01 - Drain and press tofu with a tofu press or wrapped in a clean kitchen towel under a 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. Let stand for 10 minutes to marinate.
03 - In a separate bowl, mix cornstarch and rice or all-purpose flour. Coat marinated tofu cubes evenly in the flour mixture.
04 - Preheat neutral oil in a large nonstick skillet over medium-high heat until shimmering.
05 - Place tofu cubes in a single layer, working in batches if necessary. Fry each side for 2 to 3 minutes until golden and crispy on all sides, about 8 to 10 minutes total.
06 - Remove tofu from the skillet and drain on paper towels. Serve immediately as a snack, salad topping, or stir-fry addition.

# Expert Advice:

01 -
  • The outside shatters like glass while the inside stays silky and soft.
  • It takes less than half an hour and uses ingredients you probably already have.
  • You can toss it into anything or eat it straight from the pan with your fingers.
02 -
  • If you skip pressing the tofu, it will never get crispy no matter how long you fry it.
  • Crowding the pan traps steam and makes everything soggy, so fry in batches even if it takes longer.
  • The coating only sticks if the tofu is still slightly damp from the marinade, so dont rinse or dry it off.
03 -
  • Use a nonstick or well-seasoned cast iron skillet, or the coating will stick and peel off in chunks.
  • Let the tofu sit untouched in the pan longer than you think you should, thats how you get that deep golden crust.
  • Make extra and keep it in the fridge for quick salads and grain bowls all week long.

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