Step 1

Read all of the instructions before making the recipe. Scroll back to read my tips on deep frying and how to do it safely!

Step 2

FREEZING METHOD: To get the best texture out of your tofu, freeze the block the night before, then let it thaw completely on your kitchen counter. Next, over the sink or a bowl, squeeze out as much water as possible without breaking it. Pat it dry with a paper towel, making sure it is completely dry on the outside.

Step 3

PRESSING METHOD: If you don't want to do the freezing method, you can use a tofu press and press your tofu for 30 minutes to 1 hour to get rid of excess moisture. Don't have a tofu press? You can wrap the tofu in a clean kitchen towel and place something heavy on top like a large Dutch oven.

Step 4

Once the tofu is pressed, you can either cut it into 2-inch cubes, or use your fingers to tear it into chunks. This will give it more texture, resembling a real chicken nugget. (See photo above for reference.)

Step 5

Add the piece of tofu to a large mixing bowl, and evenly pour the soy sauce all over. Gently toss to coat, making sure to not break any of the pieces.

Step 6

BATTER: Prepare two shallow bowls. In the first one, add the plain all-purpose flour. In the second one, mix the flour, potato starch, spices, and water, until you have a smooth batter. Don't overmix! The consistency should be thinner than pancake batter but still rich enough to stick to the tofu. Feel free to adjust the consistency as needed - if it's too thick add 1 tsp of cold water at a time until it's pourable, if it's too thin, add 1 tsp flour at a time until it thickens.

Step 7

COAT TOFU: Take a piece of tofu and dip it in the batter, coating it well on all sides, Using chopsticks or a fork, lift it up and let any excess batter drip off. Transfer it to the bowl with the plain flour and using a spoon cover the tofu in flour, making a small flour "mountain" over it. Pick the piece up and shake off any excess flour. Let it rest on a plate while you prepare the rest of the tofu pieces. Repeat until everything is done.

Step 8

Pour in oil in your deep-fryer to the maximum fill line. Turn it on and wait for it to heat until it reaches 350ºF (170ºC).

Step 9

Once hot, carefully drop a few pieces of tofu and cook for 2-3 minutes, flipping halfway through, until golden brown. (See photos above for reference.)

Step 10

Using a spider strainer, carefully remove the pieces from the pot and transfer them to a plate layered with paper towels to soak the excess oil.

Step 11

For a crispier exterior, do a double fry, meaning you fry the food again, but this time at a higher temperature. Heat the oil to 400ºF (205ºC). Carefully drop the tofu into the hot oil, frying for 30 seconds to 1 minute, or until golden brown. Transfer them to a piece of parchment paper to soak any excess oil.

Step 12

If you don't have a deep fryer, heat oil in a heavy-bottomed pot like a Dutch oven until it reaches 350ºF (170ºC). Use a kitchen thermometer to check when the oil is ready. If you don't have it on hand, dip a dry wooden chopstick into the oil, if the edges start to sizzle right away, the oil is hot enough for frying.

Step 13

Once hot, carefully drop 3-4 pieces of tofu and cook for 2-3 minutes, flipping them halfway through, until golden brown. (See photo above for reference.) Using a spider strainer, carefully remove the pieces from the pot and set them aside on a plate with a paper towel to soak the excess oil.

Step 14

For a crispier exterior, do a double fry, meaning you fry the food again, but this time at a higher temperature. Heat the oil to 400ºF (205ºC). Carefully drop the tofu into the hot oil, frying for 30 seconds to 1 minute, or until golden brown. Transfer them to a piece of parchment paper to soak any excess oil.

Step 15

Pre-heat air fryer to 350ºF (180ºC). Spray the basket with cooking spray and add the tofu cubes in a single layer. Cook for 10-12 minutes, flipping halfway through, until golden brown.