bohemianwanderer – Fried tofu is a versatile, plant-based favorite known for its crisp exterior and tender interior. When made well, it’s a satisfying base for countless dishes, from stir-fries to noodle bowls. This recipe walks you through achieving golden, crunchy tofu using simple techniques and optional coating for extra texture. Start by choosing the right tofu. Firm or extra-firm tofu is best for frying, as it holds shape and crisps beautifully. If using silken tofu, skip the soaking and pressing steps—it will be creamy inside but more delicate to handle.
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Cut the tofu into bite-sized nuggets, around 3cm by 2cm. For the crispiest texture, don’t worry about perfect edges—rougher cuts create more crunch. To reduce internal moisture, soak the tofu in very salty boiling water for 15 minutes. This helps draw out excess water and seasons it lightly. Drain the tofu onto a tray lined with paper towels or a clean tea towel. Top with more paper and weigh it down with another tray and something heavy. Leave it for 15 minutes to press out even more moisture.
To add a crunchy coating, toss the tofu in seasoned cornflour or another starch like rice or potato flour. Shake off excess before frying. Heat neutral oil in a deep pan to 180°C—check by dipping in a wooden chopstick; bubbles should form around it. Fry the tofu in batches to avoid overcrowding. Stir once, then let it fry until golden and crisp. Drain on paper towels, season immediately, and serve hot with a dipping sauce or in your favorite dish.
Elevate Your Dishes with Homemade Chilli Crisp
Chilli crisp adds deep, spicy, and savory flavor to almost anything—from rice and eggs to noodles and tofu. While store-bought versions are convenient, making your own allows complete control over ingredients and spice levels. Start by toasting Sichuan peppercorns in a dry pan until fragrant, then crush them roughly. Add optional spices like cumin seeds, coriander seeds, or star anise for added complexity. Use chilli flakes of your choice, such as gochugaru for moderate heat, and lightly toast if needed.
Place the crushed peppercorns, chilli flakes, chopped peanuts or soybeans, and optional fermented black beans in a heatproof bowl. Set a fine sieve over another bowl for draining the infused oil later. In a wide pan, heat neutral oil and add sliced shallots. Fry over medium heat until golden and crisp. Drain through the sieve and return the oil to the pan. Repeat the process with sliced garlic until pale golden.
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Pour the hot oil over the spice mixture. Stir in sugar and MSG if using, and adjust salt to taste. Let the mixture cool completely before adding the reserved fried shallots and garlic. Transfer your chilli crisp to a clean jar and store it in the fridge. It will keep for weeks and enhance just about any dish. This homemade condiment, paired with crispy tofu, offers a bold, satisfying experience packed with flavor and texture.
