Fried Tofu

Fried tofu at its simplest is a two-ingredient lesson in technique. Press, slice, fry. Done well, the squares puff into golden, blistered cushions with crackly edges and tender, custardy centers. Done badly, they’re dense, oily, and sad. The difference is in the prep.

Pressing is the step most home cooks skip. Wrap the block in a clean towel, weight it for 30 minutes under a heavy plate or a stack of cans, and let the water drain out. Pressed tofu fries crisp instead of spitting in the oil and steaming itself flat.

Firm Chinese-style tofu often skips the press if drained well, but Japanese silken or soft tofu absolutely needs it. Slicing thin (about an eighth of an inch) maximizes surface area, which is where the magic happens: more crisp crust per bite.

Pro Tips

• Use neutral oil with a high smoke point: peanut, canola, or vegetable. Olive oil tastes wrong here.
• Hold the oil at 350°F (175°C) with a thermometer. Cooler oil makes greasy tofu, hotter burns the outside before the inside puffs.
• Don’t crowd the wok. Two or three pieces at a time keeps the oil temperature steady.
• Drain on a wire rack, not paper towels. Towels trap steam and soften the bottoms.

Variations

• Toss the fried pieces in a soy-ginger glaze or sweet chili sauce while still hot.
• Dust the pressed tofu in cornstarch before frying for an even crispier shell, like agedashi tofu.
• Serve over rice with grated daikon, scallions, and a splash of dashi for a classic Japanese pairing.