Golden Crunchy Tofu Cubes (Printable)
Golden tofu cubes with a crunchy exterior and tender inside, ideal for salads and stir-fries.
# Ingredient List:
→ Tofu
01 - 14 oz extra-firm tofu
→ Marinade
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp garlic powder
05 - ½ tsp ground black pepper
→ Coating
06 - 3 tbsp cornstarch
07 - 1 tbsp rice flour (or all-purpose flour)
→ For Frying
08 - 3 tbsp neutral oil (canola, vegetable, or sunflower)
# Directions:
01 - Drain tofu and press using a tofu press or wrapped in a kitchen towel under weight for at least 10 minutes to remove moisture. Cut into ¾-inch cubes.
02 - In a bowl, combine soy sauce, sesame oil, garlic powder, and black pepper. Add tofu cubes and gently toss to coat evenly. Let rest for 10 minutes.
03 - Mix cornstarch and rice flour in a separate bowl. Coat marinated tofu cubes thoroughly by tossing them in the dry mixture.
04 - Warm neutral oil in a large nonstick skillet over medium-high heat until shimmering.
05 - Arrange tofu cubes in a single layer in the skillet, frying 2–3 minutes per side. Turn gently to ensure even golden crispiness on all sides, approximately 8–10 minutes total.
06 - Remove tofu with a spatula; drain excess oil on paper towels. Serve promptly as desired.
# Expert Tips:
01 -
- The outside gets shatteringly crisp while the inside stays silky and tender.
- It takes on flavor beautifully and works in almost anything, from grain bowls to tacos.
- You only need a handful of pantry staples and about half an hour.
02 -
- Skipping the pressing step leaves the tofu waterlogged and it will never crisp up properly, no matter how much you fry it.
- Crowding the pan traps steam and turns your coating soggy, so work in batches if your skillet isn't big enough.
03 -
- If you have an air fryer, cook the coated tofu at 200°C for 15 to 18 minutes, shaking the basket halfway through for even crispness with less oil.
- For a gluten-free version, swap regular soy sauce for tamari and double-check that your rice flour is certified gluten-free.