Cornstarch-coated, fried tofu has a crispy outside and a creamy interior. Serve with your preferred dips, such as teriyaki or Thai peanut sauce.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 3 |
| Yield: | 24 pieces |
Ingredients
- 1 (12 ounce) package extra-firm tofu
- 1 cup self-rising flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil, or as needed
Instructions
- Drain tofu, place on a plate, and stack heavy plates on top of tofu to drain any remaining moisture, about 15 minutes. Slice into 24 bite-sized pieces.
- Combine flour, cornstarch, salt, and pepper in a large resealable plastic bag. Toss tofu into the bag, seal, and shake to coat. Transfer tofu to a plate, shaking off any excess flour mixture.
- Pour oil into a skillet over medium-high heat until just smoking. Cook tofu in hot oil, turning often, until golden brown on all sides, about 5 minutes per side.
- When frying the tofu, do not crowd the skillet; fry in batches if needed.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
Made these for lunch and they turned out great!! Super quick and easy. I used firm instead of extra-firm tofu bc that’s what I had on hand and I added some garlic powder, onion powder, and sesame seeds to the coating. Served them with sweet chili sauce and gochujang for dipping. I’ll definitely make these again!!
this was a great recipe Yes I will make it again
Introduced my husband to tofu with this – he was not objecting with the same vehemence at the end of the meal. 🙂 Easy to make and really delicious.
I love it, served with with a homemade peanut sauce. It was awesome Next time I’m going to mix a little powdered sugar with the flour, make up a dipping sauce of jam mixed with cream cheese . You can add your own little twist, I truly recommend trying these.
Easy to make….I made my own self rising flour too (1 cup flour plus 1.5 tsp baking powder and 1/4 tsp fine salt. We used peanut sauce to di but may try tempura sauce next time as it would be lighter
I would definitely make it again! Very simple and all my Vegan friends and family ate them all up.
These turned out okay but I found the flour taste too much and it was just not a lot of flavors
I would add peanuts, cilantro, and mung bean sprouts for some nice flavor and texture.
I have made these numerous times. It is very important to get as much water out of the tofu as possible. When it hits hot oil it will spatter everywhere if you don’t . You could get burned badly and if it hits your floor it may cause slippery falls. Also, instead of straight flour add lots of cornstarch and the bites will be nice and crunchy. I use only cornstarch with a little salt and they come out great. You can also make a batter using soda water and they will come out puffy.
My granddaughter would like to become vegetarian or vegan. She’s recently decided she really doesn’t enjoy eating meat. I try to help her find foods she can eat to take the place of meat. I can’t believe how versatile tofu is. Thank you for this recipe. So many things you can do with these little nuggets.
Addictive little nuggets! These are dangerous. You’ll eat them all like popcorn. I used frozen tofu and think it helped texture. If you have a deep fryer, I would suggest using that for ease. I’m going to try this in my airfryer. Thank you for the recipe.