fried tofu recipe

Kung Pao tofu is an improvised dish from the famous Szechuan cuisine Kung Pao chicken. It is an excellent vegetarian dish for those who do not eat meat but want to appreciate the same flavor of the famed Kung Pao chicken. 

Kung Pao Tofu

500 g firm tofu,

tsp light soy sauce

tsp dark soy sauce

tbsp light soy sauce

tp dark soy sauce

½ tbsp black vinegar

tsp doubanjiang

tbsp sugar

tbsp Shaoxing wine

tsp white pepper

tsp salt

garlic,

ginger, (about thumb size), cut into thin slices

tbsp ground Sichuan peppercorn

dry red chili,

cornstarch

water

(others)

red bell pepper

green bell pepper

cashew nuts

tsp sesame oil

scallion,

Combine ingredients in A, marinate for 2 hours....

Combine ingredients in A, marinate for 2 hours. Drained.

Combine ingredients in B.

Cut and prepare ingredients in C and E.

Pan-fry the tofu with some oil over medium...

Pan-fry the tofu with some oil over medium heat until brown on both sides. Set aside.

Saute the ginger, garlic, scallion, and the dry...

Saute the ginger, garlic, scallion, and the dry chili until aromatic.

Add the kung pao sauce. Add the bell...

Add the kung pao sauce.  Add the bell peppers, Szechuan peppercorn. Mix ingredients in D, pour into the pan. Return the fried tofu to the pan. Stir gently.

Add the cashew nuts and sprinkle a tablespoon...

Add the cashew nuts and sprinkle a tablespoon of scallion. Serve.

https://mediavine-res.cloudinary.com/video/upload/d4wukjyj0bdfzs33szq3.mp4

Fried tofu, a delicious way of incorporating good-quality vegan protein into your diet. It requires only 6 ingredients and just 20 minutes!

Fried Tofu

firm tofu (340 g), cubed

tbsp tamari or soy sauce

garlic powder

tsp black pepper

3–6 tbsp cornstarch, see notes

Add the tofu cubes, tamari or soy sauce, garlic powder, and black pepper to a large bowl, mix until well combined, and let it rest for at least 5 minutes.

Drain the tofu and transfer 1/3 of the tofu cubes into a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.

If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.

Once the tofu cubes are coated with the cornstarch, heat the oil in a skillet and add the tofu cubes. I used extra virgin olive oil, but any oil will do. 

Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside. 

Serve immediately with dishes like vegetable tempura, sauteed kale, or bok choy.

Keep the leftovers in an airtight container in the fridge for up to 5 days.

Simple but good and with options. I added the onion powder but did not freeze for the 5 minutes. I think that would have firmed things up better.  Easy, cheap and came out good.

This recipe is amazing! My mind is going with all the possibilities! Fish sticks especially. Inside has same texture and juiciness as fish. All I need is straps and tartar sauce. I am thinking of using masala Indian seasoning too. So many options.  I'm wondering how this would compare if made in an air fryer....I didn't have tamari so used soy sauce and bit of  WorstShire. It's very flexible.  Thank you so much.

Used this recipe for tacos but used different spices (obviously).   It turned out great!

So easy and delicious! I cut tofu into triangle shapes; they fried up nicely. I use a heavier oil (not as healthy), but oh they fry up crispy. We drizzled a curry aioli to serve. No leftovers!

My boyfriend and I have been vegetarian for awhile and this is my first time ever making tofu. Amazing!! I was nervous to how it would turn out, but omg it was better than I expected!! This recipe will be used often for sure. I used extra firm tofu, cut the tofu in larger square pieces and made a dipping sauce from Thai chili sauce, soy sauce &amp; peanut butter. Yum!

This was so yummy! I wasn’t sure how the kids would like it but they both (1yo and 5yo) wolfed it down. My first time making tofu for the family and I’ll definitely make it regularly now

https://content.jwplatform.com/videos/uzXDMp9a.mp4

Filipino Crispy Tofu and Mushroom Adobo – a classic Filipino adobo sauce adds flavor to this crispy tofu recipe with mushrooms! Try this simple fried tofu recipe also known as adobong tokwa!

Filipino Crispy Tofu and Mushroom Adobo

11.5 oz box firm tofu (cut into 1-inch slices or cubes)

soy sauce

apple cider vinegar

garlic (mashed

black pepper

mushrooms (sliced)

bay leaf

extra virgin olive oil

Wrap the tofu block in paper towels and set on a plate. Place a heavy object on top of the tofu to press it down (for example, a large skillet with a few cans or books on top). Let the tofu sit for 15-20 minutes so the excess water can drain. Unwrap the paper towels and cut the tofu into 1-inch slices or cubes.

In a glass or non-reactive bowl, combine the soy sauce, vinegar, garlic and pepper. Gently add the tofu and coat on all sides.

Transfer the tofu cubes to another bowl. Add the cornstarch and gently toss to coat the tofu. It will get pasty, and that is okay. Set aside and let it rest for about 5-10 minutes.

While the tofu rests, marinate the mushrooms in the sauce.

In a large non-stick skillet, heat the oil over medium-high heat. Working in batches so you don&#039;t crowd the pan, add the tofu and cook for 3 minutes on each side, until browned and crispy. Transfer the cooked tofu to a plate or bowl. If you need to add more oil in between batches, you can.

Add the sauce and the mushrooms to the pan, along with the bay leaf. Bring to a bubble then lower heat to a simmer and cook for about 5 minutes, or until the mushrooms are fork tender.

Drizzle the sauce and mushrooms over the crispy tofu and serve hot over rice.

This Fried Tofu recipe is super simple, versatile, and it tastes fantastic! Crispy on the outside and soft on the inside, it makes a perfect addition to any meal.

Crispy Fried Tofu

lb. extra firm tofu (preferably organic)

Cajun seasoning (or

salt (or

olive oil (or other kind)

Drain the liquid from the tofu package and dry the tofu with paper towels. Cut into about 1-inch slices.

Put the slices onto 2-3 paper towels and season them with Cajun seasoning and salt. Flip and season again.

Place 2 more paper towels on top of the tofu slices and press gently with your hands. This way, you’ll remove any excess moisture and press the seasonings into the tofu.

Cut the tofu into cubes and place on a large plate. Add the cornstarch and gently stir to coat (I like using my hands to do this).

Heat the oil in a large, non-stick skillet over medium heat. Once hot, add the tofu and cook 2-3 minutes per side, until golden and crispy.

https://content.jwplatform.com/videos/qkU3R3Nv.mp4

This Fried Tofu recipe is super simple, versatile, and it tastes fantastic! Crispy on the outside and soft on the inside, it makes a perfect addition to any meal.

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Filipino Crispy Tofu and Mushroom A...

Crispy Fried Tofu

Top 4 fried tofu recipe recipes from across the web

The most viewed fried tofu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kung Pao Tofu

Fried Tofu

Filipino Crispy Tofu and Mushroom A...

Crispy Fried Tofu

The most viewed fried tofu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine