Fried Tofu – Simple Vegan Blog

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Fried tofu, a delicious way of incorporating good-quality vegan protein into your diet. It requires only 6 ingredients and just 20 minutes!

Photo of a bowl of fried tofu cubes

Fried tofu is one of the easiest ways of eating tofu. It’s a super simple and easy-to-make recipe made with inexpensive and common ingredients that you can find at any supermarket.

Tofu is one of the best sources of good-quality vegan protein and it’s also very affordable. But some people don’t like it because if it’s not cooked or marinated it doesn’t really taste like anything, so they just decide to give up on it.

However, I really think that if you prepare it the right way, tofu can taste amazing. That’s why I made a delicious marinade with some ingredients I had on hand, and this recipe turned out SO good!

Fried tofu, a super flavorful, simple, and easy-to-prepare recipe. It’s inexpensive, packed with lots of protein, and to make it you only need 6 ingredients and just 20 minutes!

How to make fried tofu – Step by step

Step-by-step photos of how to make fried tofu
  • Add the tofu cubes, tamari or soy sauce, garlic powder, and black pepper to a large bowl (photo 1), mix until well combined (photo 2), and let it rest for at least 5 minutes.
  • Drain the tofu and transfer 1/3 of the tofu cubes into a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat (photo 3). Repeat this step with the remaining tofu and cornstarch.
  • Once the tofu cubes are coated with the cornstarch, heat the oil in a skillet and add the tofu cubes (photo 4).
  • Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside
  • Serve immediately.

Pro tips

  • I usually add 6 tbsp of cornstarch because I like my tofu cubes super crispy, but you can use only 3 tbsp or even less of it.
  • Feel free to add any herbs and spices you want to.
  • You can also replace the tamari or soy sauce with salt to taste.
  • Firm or extra firm tofu are the best choices for this recipe, as silken or other soft tofu types wouldn’t work as good.
  • Onion powder and nutritional yeast are also a good choice to make your tofu taste amazing.
  • I never press my tofu because it saves some time and I don’t think it makes a real difference. I just drain the tofu and discard the liquid. However, feel free to press it if you want to.
Side shot of a bowl of fried tofu

How long will fried tofu keep?

Although this recipe is so good you’ll eat it all at once, if you have any leftovers you can keep them in an airtight container in the fridge for up to 5 days.

Can I freeze fried tofu?

I wouldn’t suggest you freeze it since the tofu would probably get a soft texture. And this recipe is amazing because of its flavor but also because of its wonderfully crispy texture!

How to serve fried tofu

Fried tofu works great with plenty of different recipes. You can serve it with dishes like vegetable tempura, sauteed kale, or bok choy.

Looking for more tofu recipes?

Close-up shot of a bowl of fried tofu

Did you make this fried tofu recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of a bowl of fried tofu

Fried Tofu

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 10 mins
  • Total: 20 mins
  • 24 1x
  • How to
  • American
  • Vegan

Servings 24 1x

Scale Tap or hover over number to scale servings

Fried tofu, a delicious way of incorporating good-quality vegan protein into your diet. It requires only 6 ingredients and just 20 minutes!

Ingredients

  • 12 ounces firm tofu (340 g), cubed
  • 1 tbsp tamari or soy sauce
  • 1/2 tsp garlic powder 
  • 1/2 tsp ground black pepper
  • 36 tbsp cornstarch, see notes
  • 12 tbsp oil of your choice, I used extra virgin olive oil. Add more oil if needed

Instructions

  1. Add the tofu cubes, tamari or soy sauce, garlic powder, and black pepper to a large bowl, mix until well combined, and let it rest for at least 5 minutes.
  2. Drain the tofu and transfer 1/3 of the tofu cubes into a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.
  3. If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.
  4. Once the tofu cubes are coated with the cornstarch, heat the oil in a skillet and add the tofu cubes. I used extra virgin olive oil, but any oil will do. 
  5. Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and set aside. 
  6. Serve immediately with dishes like vegetable tempura, sauteed kale, or bok choy.
  7. Keep the leftovers in an airtight container in the fridge for up to 5 days.

Notes

  • I usually add 6 tbsp of cornstarch because I like my tofu cubes super crispy, but you can use only 3 tbsp or even less of it.
  • Feel free to add any herbs and spices you want to.
  • You can also replace the tamari or soy sauce with salt to taste.
  • Firm or extra firm tofu are the best choices for this recipe, as silken or other soft tofu types wouldn’t work as good.
  • Onion powder and nutritional yeast are also a good choice to make your tofu taste amazing.
  • I never press my tofu because it saves some time and I don’t think it makes a real difference. I just drain the tofu and discard the liquid. However, feel free to press it if you want to.

Nutrition

  • Serving Size: 2 servings
  • Calories: 280
  • Sugar: 1.3 g
  • Sodium: 526 mg
  • Fat: 14.1 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 26.1 g
  • Fiber: 2 g
  • Protein: 15.1 g

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