This Fried Silken Tofu is super crispy on the outside, and light and creamy on the inside. It's easy to make, using just a few pantry ingredients! Enjoy with our sriracha mayo or your favorite dipping sauce.
People are surprised when I tell them that one of my favorite ways to prepare silken tofu is to fry it.
While silken and soft tofu are most often used in dishes like kimchi stew, or as an ingredient for making vegan seitan for cordon bleu, they're rarely fried.
Due to their high moisture, these types of tofu tend to fall apart very easily, which doesn't make them suitable for frying and deep-frying.
BUT with the right coating and technique, you can turn this watery tofu block into the most crispy fried silken tofu. Let me show you how!
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Ingredients
- Silken tofu: This is a type of tofu that has a high water content. It's soft to the touch and very creamy. If you have a variety of choices in your Asian grocery store, choose firm silken tofu.
- Flour: You can use any flour you like, including all-purpose flour, gluten-free flour, chickpea flour, or even potato starch. I am using regular AP flour.
- Panko breadcrumbs: This is what will make the fried silken tofu crispy.
- Spices: You'll need smoked paprika, garlic powder, nutritional yeast, salt, and black pepper.
- Vegetable oil: For frying the tofu cubes.
See the recipe card below for exact measurements.
How to Make Fried Silken Tofu
- Using paper towels or a clean kitchen towel, carefully pat dry the tofu to remove excess water. Cut the block into 1 ½-inch pieces.
- Then, in a shallow bowl, add water, spices, and flour and mix until smooth.
3. To another shallow bowl, add the panko breadcrumbs. Start coating the tofu, first in the wet batter, then in the breadcrumbs.
4. Make sure to coat all sides of the tofu in the breadcrumbs, gently pressing them down so they stick.
5. If you don't have a deep fryer, heat oil in a cast iron skillet or a Dutch oven until it reaches 380ºF (190ºC). Once hot, carefully drop the tofu and cook for 30 seconds to 1 minute on each side, until golden brown.
Hint: Use a kitchen thermometer to check when the oil is ready.
6. Then, remove the pieces from the pan and set them aside on a plate with a paper towel to soak the excess oil.
Serve this fried silken tofu right away, while it's warm. Top with sesame seeds and cilantro if desired.
Expert Tips
- Pat dry the tofu. In order for the breading to stick, you have to make sure that the tofu is as dry as possible. Since you can't press silken tofu with a tofu press, I suggest using a paper towel to remove excess liquid.
- Work carefully while coating. Silken tofu is very soft. I am talking, it can crumble in your hands by just touching it. Make sure to slowly and carefully coat each piece so it doesn't fall apart.
- Use a kitchen thermometer. This is essential to have on hand whenever you're frying something. 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 pan. Frying too many pieces at a time will make the temperature of the oil drop too much, and the tofu 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 to take the tofu out of the oil!
- Serve them warm. This fried silken tofu recipe is best enjoyed when fresh, while it's still warm and crispy. The coating softens after it cools.
FAQ
Yes, it is absolutely possible to fry silken tofu! The only thing you should keep in mind is that in order to prevent the pieces from falling apart, it is recommended to coat them with breadcrumbs.
Depending on the size of the pieces you're frying, it usually takes somewhere between 1-2 minutes. If you're frying 1-inch pieces, which are small, it can take as little as 30 seconds. For big pieces, it can take up to 3 minutes.
You didn't fry it for long enough. You know your tofu is done cooking when it's golden brown on the outside.
Yes, but I don't recommend it. As mentioned above, silken tofu is very delicate and soft, and it can easily fall apart. So, introducing even more moisture in the form of a marinate is not the best idea when you're looking to fry it.
Yes, this recipe can work with any type of tofu you have!
Alternative Cooking Methods
- Lightly pan-fried tofu: Heat a non-stick pan over medium heat and add 1-2 teaspoon sesame oil or olive oil. Once hot add the tofu and pan-fry for 3-4 minutes on each side, until golden brown.
- Baking: 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.
- Air frying: Pre-heat air fryer to 350ºF (180ºC). Spray the basket with cooking spray and add the pieces. Cook for 10-12 minutes, flipping halfway through, until golden brown.
Serving
This recipe is delicious served as a side or an appetizer to any main dish.
It goes well with garlic chili oil noodles, vegan noodle soup, gochujang pasta, and even something simpler like coconut basmati rice.
Storage
This fried silken tofu reminds me of my teriyaki cauliflower wings recipe. They're both coated with a crispy breading and are best served fresh, while they're still warm and crispy.
If you have any leftovers, store them in an airtight container in the fridge for 3-4 days. This recipe is not freezer-friendly.
Similar Recipes
📖 Recipe
Super Crispy Fried Silken Tofu
Ingredients
Tofu
- 12 oz. (350g) package of silken firm tofu
- ¼ cup flour of choice (all-purpose, gluten-free all-purpose, or chickpea flour)
- ¼ cup water
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly cracked black pepper
- 1 cup Panko breadcrumbs (use gluten-free if needed)
- Vegetable oil, for frying
Sriracha mayo (optional)
- ½ cup vegan mayonnaise (or regular)
- 2-3 tablespoon sriracha sauce
Instructions
- Using paper towels or a clean kitchen towel, carefully pat dry the tofu to remove excess water. Cut into 1 ½-inch pieces.12 oz. (350g) package of silken firm tofu
- Then, in a shallow bowl, add water, spices, and flour and mix until smooth. The mixture should be thick, but pourable, kind of like pancake batter. If it gets too thick, add a splash of water to thin it out.¼ cup flour of choice, ¼ cup water, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon sea salt, ¼ teaspoon freshly cracked black pepper
- To another shallow bowl, add the panko breadcrumbs. Start coating the tofu, first dip it in the wet batter, then in the breadcrumbs. Make sure to coat all sides of the tofu in the breadcrumbs, gently pressing them down so they stick.1 cup Panko breadcrumbs
- If you don't have a deep fryer, heat 2 inches of oil in a cast iron skillet or a Dutch oven until it reaches 380ºF (190ºC). Use a kitchen thermometer to check when the oil is ready. Once hot, carefully drop the tofu and cook for 30 seconds to 1 minute on each side, until golden brown.Vegetable oil, for frying
- Then, remove the pieces from the hot pan/pot and set them aside on a plate with a paper towel to soak the excess oil. Serve this fried silken tofu right away, while it's warm and crispy.
- For the sauce, mix the mayo and sriracha together until creamy.½ cup vegan mayonnaise, 2-3 tablespoon sriracha sauce
Notes
- Pat dry the tofu. In order for the breading to stick, you have to make sure that the tofu is as dry as possible. Since you can't press silken tofu with a tofu press, I suggest using a paper towel to remove excess liquid.
- Work carefully while coating the tofu. Silken tofu is very soft. I am talking, it can crumble in your hands by just touching it. Make sure to slowly and carefully coat each piece so it doesn't fall apart.
- Use a kitchen thermometer. This is essential to have on hand whenever you're frying something. It will help you know 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. Just keep in mind that this isn't as accurate as using a thermometer is.
- Don't overcrowd the pan. Frying too many pieces at a time will make the temperature of the oil drop too much, and the tofu 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 to take the churros out of the oil!
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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