Go Back

Crispy Tofu Bites

Crispy tofu bites are golden, crackly exterior snacks with a tender interior, achieved through a careful coating and frying process. Made from extra-firm tofu, coated in a cornstarch-based mixture, and fried until perfectly crisp, they serve as a satisfying standalone snack or salad topping. The dish emphasizes texture and temperature control to unlock their full crunch potential.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz extra-firm tofu pressed and cubed into 1-inch pieces
  • 1/2 cup cornstarch for coating
  • 1 tsp salt for seasoning coating
  • 1 tsp garlic powder adds flavor
  • 1/2 tsp smoked paprika for depth of flavor
  • 1/4 cup water to help coating stick if needed
  • 1 inch neutral oil for frying, such as canola or vegetable oil

Equipment

  • Baking sheet
  • Mixing bowl
  • Whisk
  • Frying pan
  • Paper towels

Method
 

  1. Press the tofu: Remove the tofu from its package, drain excess water, and press it for at least 15 minutes between heavy objects or with a tofu press. Once pressed, cut into 1-inch cubes and set aside.
  2. Prepare the coating: In a mixing bowl, whisk together the cornstarch, salt, garlic powder, and smoked paprika until evenly combined. If the mixture feels too dry or clumpy, add a splash of water to help it adhere better to the tofu.
  3. Toss the tofu cubes in the coating: Gently shake or toss the tofu in the bowl until each piece is evenly coated with a light layer of the cornstarch mixture. Shake off any excess and arrange the coated tofu on a plate or tray.
  4. Heat the oil: Pour about an inch of neutral oil into a frying pan and heat over medium-high heat. Wait until the oil shimmers and gently flick a tiny amount of coating into the oil—if it sizzles immediately, the temperature is right.
  5. Add the coated tofu in small batches: Carefully place a few tofu pieces into the hot oil, avoiding overcrowding. Fry for about 3-4 minutes, turning gently with tongs or a slotted spoon, until the exterior is deep golden and crackly.
  6. Check for doneness: The tofu should be deep golden with a crackly surface. Once crispy and evenly browned, remove the tofu with a slotted spoon and transfer to paper towels to drain excess oil.
  7. Repeat with remaining tofu: Fry the rest of the tofu in batches, maintaining the oil temperature for consistent crispness. Let each batch drain briefly on paper towels.
  8. Serve immediately: Transfer the crispy tofu bites to a serving plate. They are best enjoyed hot and crunchy, plain or with your favorite dipping sauce or added to salads and bowls.

Notes

For extra flavor, toss the cooked tofu in a spicy or tangy sauce just before serving. To keep them crispy longer, serve immediately or reheat in a hot oven or air fryer.