Crispy golden tofu bites (Print version)

Golden crispy tofu bites with a savory coating, perfect for snacking or as a salad topping.

# Ingredient List:

→ Tofu

01 - 14 oz extra-firm tofu

→ Marinade

02 - 2 tbsp soy sauce (tamari for gluten-free)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp garlic powder
06 - 1 tsp onion powder

→ Coating

07 - 3 tbsp cornstarch
08 - 2 tbsp panko breadcrumbs (gluten-free if required)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ For Frying

11 - 2-3 tbsp vegetable oil (canola or sunflower)

# How To Make It:

01 - Wrap the tofu block in a clean towel and place a heavy object on top. Let it press for 10 to 15 minutes to remove excess moisture.
02 - Cut the pressed tofu into bite-sized cubes approximately 3/4 inch each.
03 - In a bowl, whisk together soy sauce, sesame oil, rice vinegar, garlic powder, and onion powder. Add tofu cubes and gently toss to evenly coat. Let marinate for 10 minutes.
04 - Combine cornstarch, panko breadcrumbs, salt, and black pepper in a shallow bowl.
05 - Thoroughly coat each marinated tofu cube with the cornstarch mixture, ensuring all sides are covered.
06 - Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
07 - Place tofu cubes in a single layer in the skillet, cooking in batches if needed. Fry each side for 2 to 3 minutes until golden and crisp, turning to cook all sides evenly (approximately 10 minutes total).
08 - Remove tofu from skillet and drain briefly on paper towels. Serve hot with a preferred dipping sauce.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside, which somehow surprises people every single time.
  • Ready in 35 minutes total, including the pressing time, so they fit into weeknight cooking without stress.
  • One batch feeds four people as an appetizer or works perfectly scattered over salads and grain bowls.
02 -
  • The pressing step isn't optional if you want crispness—I learned this the hard way after making chewy, disappointing tofu for far too long.
  • Hot oil is essential; if your heat is too low, the coating absorbs oil instead of crisping up, and everything becomes greasy instead of crunchy.
  • Crowding the pan is tempting when you're hungry, but it's the fastest way to steam your tofu instead of frying it.
03 -
  • Keep your oil temperature consistent by using medium-high heat and not overcrowding the pan—this is the difference between crispy and greasy.
  • Don't let the marinated tofu sit longer than 10 minutes before coating and frying, or it starts breaking down and losing texture.
  • Save any leftover marinade for drizzling over roasted vegetables or using as a salad dressing base.

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