Deep Fried Tofu Recipe Thai Recipe

Tofu: Firm tofu is ideal for frying as it retains its shape and texture.

Cornstarch: This helps create a crispy coating on the tofu.

Vegetable oil: Used for frying the tofu to a golden brown.

Salt: Adds flavor to the fried tofu.

When preparing tofu for deep frying, ensure that it is thoroughly pressed to remove excess moisture. This can be done by placing the tofu block between two plates and weighing it down with a heavy object for about 15-20 minutes. Removing the moisture helps the cornstarch adhere better and results in a crispier texture when fried.

• firm tofu - Substitute with tempeh: Tempeh has a similar texture and can absorb flavors well, making it a good alternative for deep frying.

• firm tofu - Substitute with seitan: Seitan has a chewy texture and can be deep-fried to achieve a crispy exterior similar to tofu.

• cornstarch - Substitute with potato starch: Potato starch provides a similar crispy coating when deep-fried and can be used in the same quantity.

• cornstarch - Substitute with rice flour: Rice flour also creates a crispy texture and is commonly used in Asian cooking for frying.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for deep frying.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, which can complement Thai dishes.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami flavor, enhancing the overall taste of the dish.

• salt - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce that provides similar salty and umami flavors.

• Allow the tofu to cool completely before storing. This prevents condensation, which can make the tofu soggy.
• Place the cooled tofu in an airtight container. If stacking, separate layers with parchment paper to maintain crispiness.
• Store the container in the refrigerator for up to 3-4 days. For best results, consume within this timeframe to enjoy the optimal texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Spread the tofu pieces on a baking sheet and bake for 10-15 minutes until they regain their crispiness.
• For freezing, arrange the cooled tofu pieces on a baking sheet lined with parchment paper. Ensure they are not touching to prevent sticking.
• Place the baking sheet in the freezer for about 1-2 hours, or until the tofu pieces are frozen solid.
• Transfer the frozen tofu pieces to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.
• When ready to use, reheat the frozen tofu directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 15-20 minutes, or until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the tofu pieces on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and regain their crispiness.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the tofu pieces in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method: Heat a small amount of vegetable oil in a non-stick skillet over medium heat. Add the tofu pieces and cook for 2-3 minutes on each side until they are warmed through and crispy again.

• Microwave Method: Place the tofu pieces on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes. Note that this method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the tofu pieces on a toaster oven tray and heat for 10-12 minutes, flipping halfway through, until they are hot and crispy.

• Knife: To cut the tofu into bite-sized pieces.

• Cutting board: A surface to safely cut the tofu on.

• Mixing bowl: To coat the tofu pieces in cornstarch.

• Frying pan: To heat the oil and fry the tofu.

• Tongs: To turn the tofu pieces while frying.

• Paper towels: To drain the excess oil from the fried tofu.

• Plate: To place the tofu on after frying and draining.

Prepare ingredients in advance: Cut the tofu and measure out the cornstarch and salt before you start cooking.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch frying: Fry multiple pieces of tofu at once to save time.

Drain efficiently: Use a wire rack instead of paper towels to drain the tofu faster and keep it crispy.