This fried tofu recipe is crispy, spicy and flavor packed! It’s probably the best tofu you’ve ever tasted. Perfect for a high protein dinner.
- 16oz (450g) Firm Tofu
- 2 Tbsp Cornstarch
- 2 Tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Ground Ginger
- 1/2 tsp Salt
- 1/4 tsp Ground Pepper
- 1/8 tsp Red Chili Flakes
- 2 Tbsp Sesame Oil
- 1/3 cup Spring Onions (Chopped)*
- 1 Tbsp Black Sesame Seeds
- Press your tofu, either with a tofu press, or by placing the tofu on a plate with another plate on top of it and then placing something heavy on top like a heavy pot. Leave it to press for 30 minutes.
- Cut your tofu into cubes and add the cubed tofu to a bowl or container with a lid.
- Add the cornstarch, nutritional yeast, garlic powder, onion powder, ground ginger, salt, pepper and chili flakes to the bowl.
- Put on the lid and rotate the bowl a few times so that all the tofu cubes are covered in the spices and it’s all well mixed.
- Heat up a frying pan with the sesame oil and when it’s hot, add your tofu cubes. Let them fry for a couple of minutes before gently turning them over and frying them on the other side.
- Add the chopped spring onions and toss with the fried tofu.
- Add the soy sauce, water, maple syrup, rice vinegar and cornstarch to a measuring jug. Whisk until well mixed.
- Pour this over your tofu and gently toss the tofu in the sauce until the sauce is mostly evaporated and the tofu is browned, crispy and sticky.
- Add in the black sesame seeds and toss them with the tofu.
- Serve immediately.
*Spring Onions: These are also called green onions or salad onions or scallions.
*Skip the sauce: You can make this recipe two ways, the first way is just frying the tofu until lightly browned and crispy on both sides and then serving it straight away. The second way is adding the sauce and letting the tofu fry up some more in the sauce. Both ways are totally delicious. If you’re in a rush you can skip the sauce.
*The Spice Factor: This recipe is actually quite spicy due to the addition of the chili flakes. If you’re not a fan of spiciness then you can omit the chili flakes.
*How To Prevent Tofu Sticking:The pan must be hot before you add the tofu. If the oil isn’t hot enough then the batter may simply come off the tofu altogether. So let it get hot first and then also, let it fry a couple of minutes before you flip the tofu over. The tofu should sizzle when you add it to the pan. If it doesn’t sizzle and you put it in too early, then let it sit for an extra couple of minutes (3-4 minutes total) before you try to flip it. You should be able to see that crust forming on the bottom of the tofu before you flip it.
*Gluten-Free: If you want this to be gluten-free then use a gluten free soy sauce or switch it for tamari.
*Storing: This recipe keeps very well in the fridge for 3-4 days and can be eaten cold or reheated in the microwave or on the stovetop.
*Prep time: The prep time stated includes the 30 minutes spent pressing the tofu.
- Category: Entree, Savory, Gluten-Free
- Method: Stovetop
- Cuisine: Vegan
- Serving Size: 1 Serve
- Calories: 234
- Sugar: 2.2g
- Sodium: 849mg
- Fat: 14.7g
- Saturated Fat: 2.4g
- Carbohydrates: 9.8g
- Fiber: 9.5g
- Protein: 15.7g
Keywords: fried tofu, crispy fried tofu, crispy tofu