Golden crunchy tofu cubes (Printable)
Crunchy tofu cubes with smoky seasoning, quick to prepare and great for dipping or snacking.
# What You'll Need:
→ Tofu
01 - 14 oz firm tofu, pressed
→ Breading
02 - 3 tbsp cornstarch
03 - 3 tbsp all-purpose flour or gluten-free flour
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Coating
08 - 2 tbsp neutral oil (canola or sunflower)
→ Optional for Serving
09 - Dipping sauce of choice (e.g., sweet chili sauce, sriracha mayo)
10 - Chopped green onions or cilantro for garnish
# How to Make It:
01 - Press tofu for at least 10 minutes to remove excess moisture, then cut into ¾-inch cubes.
02 - Combine cornstarch, flour, garlic powder, smoked paprika, salt, and black pepper in a medium bowl.
03 - Gently toss tofu cubes in the breading mixture until evenly coated.
04 - Heat neutral oil in a large non-stick skillet over medium-high heat.
05 - Add tofu cubes in a single layer; fry for 3–4 minutes per side until golden and crispy. Work in batches if necessary.
06 - Transfer fried tofu to a paper towel-lined plate to absorb excess oil.
07 - Serve hot, garnished with green onions or cilantro and accompanied by dipping sauce.
# Expert Advice:
01 -
- Ready in 35 minutes from start to finish, perfect for unexpected guests or post-workout cravings.
- The contrast of crispy coating and silky interior is addictive without being heavy.
- Works as a snack, appetizer, or even a protein boost for grain bowls and salads.
02 -
- Pressing tofu is non-negotiable if you want actual crispiness; every minute of pressing time pays dividends in texture.
- Don't crowd the skillet because the temperature will drop and you'll steam them instead of fry them, which ruins everything.
03 -
- If you want maximum crunch, add 2-3 tablespoons of panko breadcrumbs to your coating mixture for texture that lasts longer.
- Make these ahead and reheat in a 200°C oven for 5 minutes if you're prepping for guests; they crisp right back up without drying out.