When searching for how to fry tofu, you will find many recipes, but most include breading. My favorite way to fry tofu is actually without breading. Add a little sauce, and it’s love at first bite.
How to Fry Tofu
If you aren’t sure how to press tofu, check out this easy tutorial: Pressing Tofu. Basically, you drain the tofu and then wrap it in paper towels. After a few minutes, you’ll unwrap and rewrap. Set something (like a can of vegetables) on top of the paper towel wrapped tofu, and let it sit for another 10 minutes.
Heat your deep fryer to 350*.
Cut the tofu up into 1 inch cubes. This is the best size to work with, as smaller ones will get crunchy too fast and bigger ones will be mushy.
Once deep fryer is at 350, drop tofu – piece by piece – into the hot oil. Personally, I only fry half of a package at once. If you put too much tofu in at the same time, they pieces will stick together and won’t cook as thoroughly.
Fry tofu for 3-5 minutes, depending on how well done you like yours. Transfer to paper towels to drain grease.
Combine tofu in a bowl with your sauce and seasonings of choice. In the photo above, I used Kung Pao sauce, South African Smoke (best seasoning EVER), and a dash of soy sauce. It was the perfect combination of sweet, smoke, and spice.