Best 7 Twice Cooked Crispy Fried Tofu Recipes
Twice-cooked crispy fried tofu is a delicious and flavorful vegan dish that can be enjoyed as a main course or side dish. It is made with tofu that is first marinated in a mixture of soy sauce, rice wine, and spices, then coated in cornstarch and fried until crispy. Finally, the tofu is cooked again in a sauce made with a variety of ingredients such as garlic, ginger, and scallions. This process gives the tofu a delicious and complex flavor. This dish offers endless possibilities for customization, making it an exciting and versatile recipe.
Here are our top 7 tried and tested recipes!
CRISPY FRIED TOFU
Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.
Provided by Sarah Dipity
Categories Appetizers and Snacks
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
- Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
- Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
- Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
- Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 1.6 g, Fat 15 g, Fiber 0.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 296.6 mg, Sugar 0.3 g
TWICE-COOKED CRISPY FRIED TOFU
When I can't get kosher meat, I simply do without but today I just craved something meaty. I had a pack of extra-firm tofu in the fridge and this is what I did with it. Baking the tofu before frying helps to crisp it up and imparts the meatiness I was seeking. My BFF thought it was fish at first glance. He is not into foreign foods but he was very enthusiastic about these yummy little bites when served with dipping sauce.
Provided by earthmotherfromnj
Categories Tofu Recipes
Time 59m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet.
- Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes.
- Season tofu with salt and pepper. Let sit for 10 minutes.
- Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning.
- Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet.
- Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more.
- Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 15.6 g, Fat 17.7 g, Fiber 1 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 209.4 mg, Sugar 0.9 g
TWICE-COOKED CRISPY FRIED TOFU
When I can't get kosher meat, I simply do without but today I just craved something meaty. I had a pack of extra-firm tofu in the fridge and this is what I did with it. Baking the tofu before frying helps to crisp it up and imparts the meatiness I was seeking. My BFF thought it was fish at first glance. He is not into foreign foods but he was very enthusiastic about these yummy little bites when served with dipping sauce.
Provided by earthmotherfromnj
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 59m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet.
- Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes.
- Season tofu with salt and pepper. Let sit for 10 minutes.
- Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning.
- Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet.
- Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more.
- Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 15.6 g, Fat 17.7 g, Fiber 1 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 209.4 mg, Sugar 0.9 g
TWICE-COOKED CRISPY FRIED TOFU
When I can't get kosher meat, I simply do without but today I just craved something meaty. I had a pack of extra-firm tofu in the fridge and this is what I did with it. Baking the tofu before frying helps to crisp it up and imparts the meatiness I was seeking. My BFF thought it was fish at first glance. He is not into foreign foods but he was very enthusiastic about these yummy little bites when served with dipping sauce.
Provided by earthmotherfromnj
Categories Tofu Recipes
Time 59m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet.
- Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes.
- Season tofu with salt and pepper. Let sit for 10 minutes.
- Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning.
- Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet.
- Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more.
- Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 15.6 g, Fat 17.7 g, Fiber 1 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 209.4 mg, Sugar 0.9 g
SUPERIORITY BURGER'S CRISPY FRIED TOFU SANDWICH
Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility. In this recipe, which is adapted from the "Superiority Burger Cookbook" (W.W. Norton & Company, 2018) by chef Brooks Headley, extra-firm tofu is pressed, marinated, breaded and fried, to make the "tofu-fried tofu" sandwich at Superiority Burger, his popular vegetarian restaurant in New York City. To achieve a dense tofu patty with plenty of flavor and bite, Mr. Headley starts with extra-firm tofu, presses out any excess liquid, then marinates it in a spicy pickle juice brine. It's then double-battered and deep-fried until crisp. This sandwich is best enjoyed on a sunlit stoop in the East Village, just steps outside Superiority Burger, but it's also achievable in any home kitchen.
Provided by Alexa Weibel
Categories dinner, lunch, sandwiches, main course
Time 45m
Yield 6 sandwiches
Number Of Ingredients 19
Steps:
- Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
- In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
- Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
- Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it's the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
- In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
- To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
FRIED TOFU
This is so simple and so tasty. Leftovers (if there are any) make a great sandwich. Try mixing cumin and garlic for the spice.
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Lightly grease a non-stick pan with oil.
- Put tamari (soy sauce) in a bowl.
- In another bowl mix yeast and spices.
- Slice tofu into 1/4-inch slices.
- Dip tofu in the tamari and then in the yeast mixture.
- Fry until golden; flip and brown the other side.
- Add a bit of oil if necessary.
Nutrition Facts : Calories 198.4, Fat 14.1, SaturatedFat 2.5, Sodium 1529.4, Carbohydrate 4.5, Fiber 1.8, Sugar 1.5, Protein 17.2
CRISPY FRIED TOFU
Sriracha mayo is the perfect partner for this protein-packed alternative to french fries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Makes 24 fries
Number Of Ingredients 7
Steps:
- Cut tofu crosswise into eight 1/2-inch slabs, then cut each slab lengthwise in thirds. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 30 minutes.
- Dredge tofu in cornstarch, patting with fingers to help adhere. Heat oil in a large heavy-bottomed skillet over medium. Add tofu in two batches; cook until very light golden, turning gently to cook all sides, about 5 minutes. Transfer to plate lined with paper towels. Season immediately with salt.
- Mix mayonnaise and Sriracha. Serve tofu with sauce, scallions, and lime wedges.
Tips:
- Use extra firm tofu. This will help the tofu hold its shape better during the cooking process.
- Press the tofu before cooking. This will help to remove excess water, which will also help the tofu to crisp up.
- Cut the tofu into even-sized pieces. This will help them cook evenly.
- Coat the tofu in cornstarch before frying. This will help to create a crispy crust.
- Fry the tofu in hot oil. This will help to create a crispy crust and prevent the tofu from sticking to the pan.
- Don't overcrowd the pan. This will prevent the tofu from cooking evenly.
- Cook the tofu until it is golden brown and crispy. This will ensure that it is cooked through.
- Serve the tofu hot. This is when it is at its best!
Conclusion:
Twice-cooked crispy fried tofu is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is also a great way to use up leftover tofu. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a tasty and healthy meal, give twice-cooked crispy fried tofu a try!
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