This deep-fried tofu is made by coating tofu chunks in a savory batter, and then double-frying them until golden perfection. It's crispy on the outside and chewy and tender on the outside. And if deep frying isn't your jam, I've got three extra cooking methods below.
In this post, I'm teaching you the ins and outs of deep frying, how to double fry, and which are the most common beginner deep frying mistakes.
You'll also learn the BEST method for getting a chewy tofu that resembles the texture of a chicken nugget.
AND you don't even need a deep fryer to make this crispy battered tofu! All you need is a large pot, a kitchen thermometer, and a dream.
For more tofu recipes, check out my Fried Silken Tofu, Gochujang Tofu, Teriyaki Tofu, and Smoky Tofu.
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Ingredients You'll Need
- Extra-firm tofu: This is a type of tofu that has a low water content, making it perfect for frying. Technically, you can fry silken tofu, but for a texture resembling chicken nuggets, choose firm or extra-firm tofu for best results.
- Low-sodium soy sauce: It flavors the tofu pieces from the inside out. Make sure to use low sodium to avoid over-salting.
- Flour of choice: I'm using all-purpose flour, but gluten-free all-purpose flour can also work (note that you'll need to add slightly more liquid as gluten-free flour is more absorbent).
- Potato starch: In order to have the best crispy battered skin, we're using a combination of potato starch and all-purpose flour. Potato starch makes fried foods crispier because of its large granules. It also results in less oily tofu, since it's less absorbent than all-purpose flour. Cornstarch can work as a substitute in a pinch.
- Spices: Let's face it, unseasoned tofu tastes bland. That's why we need a whole lot of spices to flavor it - smoked paprika, chili powder, onion powder, garlic powder, and ground nutmeg.
- Salt and black pepper: Even though we're using soy sauce, we still need a little bit of salt to flavor the batter.
- Water: For binding the batter together.
- Vegetable oil: For frying the tofu until golden brown.
See the recipe card below for exact measurements and the full recipe.
How to Make Deep-Fried Battered Tofu
Step 1: Prepare the tofu
To get the best texture out of it, freeze the block of tofu the night before, then let it thaw for a few hours on your kitchen counter. (I will explain what this method does to the tofu in more detail later).
Then, squeeze out as much water as possible without breaking it. Pat it dry with a paper towel, making sure it is completely dry on the outside.
If you don't want to do the freezing method, you can use a tofu press and press your tofu for 1 hour to get rid of excess moisture.
Don't have a tofu press? You can also wrap the tofu in a clean kitchen towel and place something heavy on top like a large Dutch oven.
Once the tofu is pressed, you can either cut it into 2-inch cubes, or use your fingers to tear it into small tofu sticks. The uneven edges will give it more texture.
Add the piece of tofu to a large mixing bowl, and evenly pour the soy sauce all over. Gently toss to coat, making sure to not break any of the pieces.
Step 2: Make The Batter
Prepare two shallow bowls. In the first one, add the plain all-purpose flour.
In the second one, mix the flour, potato starch, spices, and water, until you have a smooth batter (the consistency should be thinner than pancake batter).
Step 3: Coat The Tofu
Take a piece of tofu and dip it in the batter, coating it well on all sides, Using chopsticks or a fork, lift it up and let any excess batter drip off.
Transfer it to the bowl with the flour and using a spoon cover the tofu in flour, making a small flour "mountain". Pick the piece up and shake off any excess flour.
Let it rest on a plate while you prepare the rest of the tofu pieces.
Step 4: Deep-fry
Using a Deep-Frier
Pour oil in your deep-fryer to the maximum fill line. Turn it on and wait for it to heat until it reaches 350ºF (170ºC).
Once hot, carefully drop a few pieces of tofu and cook for 2-3 minutes, flipping halfway through, until golden brown.
Using a spider strainer, carefully remove the pieces from the pot and transfer them to a plate layered with paper towels to soak the excess oil.
Using a Pot
If you don't have a deep fryer, heat oil in a large Dutch oven until it reaches 350ºF (170ºC).
Once hot, carefully drop 3-4 pieces of tofu and cook for 2-3 minutes, flipping them halfway through, until golden brown.
Hint: Use a kitchen thermometer to check when the oil is ready. If you don't have it on hand, dip a dry wooden chopstick into the oil, if the edges start to sizzle right away, the oil is hot enough for frying.
Using a spider strainer, carefully remove the pieces from the pot and set them aside on a plate with a paper towel to soak the excess oil.
Step 4: Double Frying
For a crispier exterior, do a double fry, meaning you fry the food again, but this time at a higher temperature.
Heat the oil to 400ºF (205ºC). Carefully drop the pieces into the hot oil, frying for 30 seconds to 1 minute, or until golden brown. Transfer them to a piece of parchment paper to soak any excess oil.
Serve this deep-fried battered tofu right away with sweet chili sauce, a sprinkle of flaky salt, chopped parsley, and a squeeze of lime juice!
Expert Tips
- Either press or freeze your tofu to remove excess moisture. When testing this recipe, I've found that freezing and then thawing tofu produces a chewier nugget with more texture. However, this method isn't always convenient, so pressing can work in a pinch.
- Use a kitchen thermometer. This is an essential tool to have on hand whenever you're making this deep-fried tofu. It will show you when the oil has reached the right temperature for frying, and it will help you monitor the temperature while cooking. However, if you don't have a kitchen thermometer on hand, you can use a wooden spoon or a chopstick. Dip it into the oil and if the edges sizzle right away, the oil is ready.
- Don't overcrowd the frying pot. Frying too many pieces at a time will make the temperature of the oil drop too much, and the tofu chunks may stick together. Depending on how big your pot or pan is, you should fry a maximum of 5-6 pieces at a time.
- Be very careful when working with hot oil! Make sure to work very carefully to prevent burning. To be safe, I recommend wearing long sleeves, an apron, and even protective gloves if necessary. Use long kitchen tongs or a spider strainer to take the tofu out of the oil!
- Serve warm. This deep-fried battered tofu is best enjoyed when fresh, while it's still warm and crispy. The coating softens after it cools down.
FAQ
High protein tofu also known as super firm tofu would be your best choice. It comes already pressed, which is convenient and can save you time.
If you can't find it, stick to firm or extra-firm tofu, but with those you will need to remove excess moisture using pressing or the freezing and thawing method
Vegetable oil with a high smoke point like canola, grapeseed, peanut, or sunflower oil is the best option when it comes to frying and deep-frying.
The trick is to coat each piece in cornstarch or flour before frying. This way, it forms a thin crust on the outside which when fried, draws out moisture and crisps up.
If your tofu doesn't come out crispy, consider these two things.
First, the oil you're using may not be heated properly. This is extremely important to avoid ending up with soggy and oily tofu nuggets. Your vegetable oil should be heated to at least 350ºF (170ºC).
Second, consider the type of tofu you're using. As I've said multiple times by now, use tofu with low-moisture content like extra-firm tofu or high-protein tofu.
Finally, press or freeze and thaw your block to get rid of the excess water. (This is not needed when using high-protein tofu.)
While you can marinate tofu before frying, this is not needed here. Since we're using plenty of spices in the batter, you'll get enough flavor.
While tofu is a healthy ingredient, this deep-fried battered tofu is not a healthy food. It still has protein and fiber like plain tofu, but fried foods are high in fat and may even contain trans fat. These are okay in moderation and should be considered a small part of your diet.
Alternative Cooking Methods
Deep frying isn't for everyone, so here are a few alternative methods you can try if you want to use less oil.
- Pan-fried tofu: Heat a cast iron pan or a non-stick frying pan over medium heat and add ¼ cup of oil (if using a non-stick pan, add 2 tablespoon olive oil). Once hot add the tofu and pan-fry over medium-high heat for 4-5 minutes, flipping halfway through, until golden brown.
- Baked: Pre-heat oven to 350ºF (180ºC). Place tofu on a baking sheet and spray it with cooking spray. Bake for 25-30 minutes, flipping halfway through, until golden brown.
- In the air fryer: Pre-heat the air fryer to 350ºF (180ºC). Spray the basket with oil spray and add the tofu cubes in a single layer. Cook for 10-12 minutes, flipping halfway through, until golden brown.
Why Should I Freeze Tofu?
This is my secret hack when I'm making deep-fried battered tofu.
As noted in Rainbow Plant Life's YouTube channel, when you freeze tofu, the water inside expands and turns into ice crystals, which also expand and create holes throughout the tofu. When you thaw it, the ice melts, but the holes remain, making it denser.
The end result is a tofu with a spongier and chewier texture that absorbs flavors better.
Serving Suggestions
I LOVE how versatile this deep-fried battered tofu is! It goes with anything from soups, stews, and curries, to dipping sauces, and can even be added to salads. Here are my favorite ways to serve it:
With a dipping sauce
- Vegan teriyaki sauce. I love coating each piece completely before serving it.
- Sweet and spicy gochujang sauce. If you like Korean food, try this one!
- My favorite peanut sauce - It's seriously addicting!
- Tahini Miso Sauce (p.s. add less water to make it thicker and easier to dip 😊)
- Vegan ranch sauce or Vegan BBQ sauce if you want to keep it classic!
- Sweet chili sauce for a little Asian-inspired appetizer!
- Or make buffalo tofu using this vegan buffalo sauce made with no butter!
In a meal
- In a vegan noodle soup to add protein and make it more filling.
- Over chili oil noodles or gochujang pasta.
- Next to a bowl of my kimchi fettuccine alfredo.
- Over a Buddha bowl or a grain bowl with cooked rice or coconut basmati rice.
- With a side of cajun fries or air fryer smashed potatoes.
Storage
Let deep-fried tofu cool to room temperature, then store in an airtight container in the fridge for 3-4 days. This recipe is not freezer-friendly.
To reheat and crisp it up again, preheat an oven or toaster oven to 400ºF (205ºC). Bake for 15-20 minutes or until golden brown and crispy.
More Tofu Recipes To Try
And for even more ideas on how to cook tofu, check out my 40 Amazing Tofu Recipes.
📖 Recipe
Deep Fried Battered Tofu (Super Crispy!)
Equipment
- OR a large Dutch oven
Ingredients
- 20 оz (1.25 lb/550 g) firm or extra-firm tofu
- 1 ½ tablespoon low-sodium soy sauce use tamari if gluten-free
- ¾ cup all-purpose flour + ½ cup for coating or gluten-free all-purpose flour
- ¼ cup potato starch
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 1 - 1 ½ cups cold water
- 4 cups neutral vegetable oil, for frying like canola or grapeseed oil
Instructions
- Read all of the instructions before making the recipe. Scroll back to read my tips on deep frying and how to do it safely!
- FREEZING METHOD: To get the best texture out of your tofu, freeze the block the night before, then let it thaw completely on your kitchen counter. Next, over the sink or a bowl, squeeze out as much water as possible without breaking it. Pat it dry with a paper towel, making sure it is completely dry on the outside.
- PRESSING METHOD: If you don't want to do the freezing method, you can use a tofu press and press your tofu for 30 minutes to 1 hour to get rid of excess moisture. Don't have a tofu press? You can wrap the tofu in a clean kitchen towel and place something heavy on top like a large Dutch oven.
- Once the tofu is pressed, you can either cut it into 2-inch cubes, or use your fingers to tear it into chunks. This will give it more texture, resembling a real chicken nugget. (See photo above for reference.)20 оz (1.25 lb/550 g) firm or extra-firm tofu
- Add the piece of tofu to a large mixing bowl, and evenly pour the soy sauce all over. Gently toss to coat, making sure to not break any of the pieces.1 ½ tablespoon low-sodium soy sauce
- BATTER: Prepare two shallow bowls. In the first one, add the plain all-purpose flour. In the second one, mix the flour, potato starch, spices, and water, until you have a smooth batter. Don't overmix! The consistency should be thinner than pancake batter but still rich enough to stick to the tofu. Feel free to adjust the consistency as needed - if it's too thick add 1 teaspoon of cold water at a time until it's pourable, if it's too thin, add 1 teaspoon flour at a time until it thickens.¾ cup all-purpose flour + ½ cup for coating, ¼ cup potato starch, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon ground nutmeg, ½ teaspoon salt, ¼ teaspoon freshly cracked black pepper, 1 - 1 ½ cups cold water
- COAT TOFU: Take a piece of tofu and dip it in the batter, coating it well on all sides, Using chopsticks or a fork, lift it up and let any excess batter drip off. Transfer it to the bowl with the plain flour and using a spoon cover the tofu in flour, making a small flour "mountain" over it. Pick the piece up and shake off any excess flour. Let it rest on a plate while you prepare the rest of the tofu pieces. Repeat until everything is done.
Using a deep fryer
- Pour in oil in your deep-fryer to the maximum fill line. Turn it on and wait for it to heat until it reaches 350ºF (170ºC).4 cups neutral vegetable oil, for frying
- Once hot, carefully drop a few pieces of tofu and cook for 2-3 minutes, flipping halfway through, until golden brown. (See photos above for reference.)
- Using a spider strainer, carefully remove the pieces from the pot and transfer them to a plate layered with paper towels to soak the excess oil.
- For a crispier exterior, do a double fry, meaning you fry the food again, but this time at a higher temperature. Heat the oil to 400ºF (205ºC). Carefully drop the tofu into the hot oil, frying for 30 seconds to 1 minute, or until golden brown. Transfer them to a piece of parchment paper to soak any excess oil.
Using a pot
- If you don't have a deep fryer, heat oil in a heavy-bottomed pot like a Dutch oven until it reaches 350ºF (170ºC). Use a kitchen thermometer to check when the oil is ready. If you don't have it on hand, dip a dry wooden chopstick into the oil, if the edges start to sizzle right away, the oil is hot enough for frying.4 cups neutral vegetable oil, for frying
- Once hot, carefully drop 3-4 pieces of tofu and cook for 2-3 minutes, flipping them halfway through, until golden brown. (See photo above for reference.) Using a spider strainer, carefully remove the pieces from the pot and set them aside on a plate with a paper towel to soak the excess oil.
- For a crispier exterior, do a double fry, meaning you fry the food again, but this time at a higher temperature. Heat the oil to 400ºF (205ºC). Carefully drop the tofu into the hot oil, frying for 30 seconds to 1 minute, or until golden brown. Transfer them to a piece of parchment paper to soak any excess oil.
How to air fry battered tofu
- Pre-heat air fryer to 350ºF (180ºC). Spray the basket with cooking spray and add the tofu cubes in a single layer. Cook for 10-12 minutes, flipping halfway through, until golden brown.
Notes
Nutrition
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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