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    Home » Recipes » Vegan Recipes

    Published: Jan 11, 2023 · Modified: Apr 7, 2023 by Petra · This post may contain affiliate links.

    Super Crispy Fried Silken Tofu (Vegan)

    Jump to Recipe Print Recipe
    A collage of photos of fried tofu with text overlay "Crispy fried silken tofu". A photo of fried tofu with text overlay "Crispy fried silken tofu".

    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.

    Fried silken tofu cubes served on a piece of parchment paper, and topped with sea salt and fresh cilantro.

    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!

    For more silken tofu recipes, check out my 40 best silken tofu recipes roundup.

    Jump to:
    • Ingredients
    • How to Make Fried Silken Tofu
    • Expert Tips
    • FAQ
    • Alternative Cooking Methods
    • Serving
    • Storage
    • Similar Recipes
    • 📖 Recipe
    • Super Crispy Fried Silken Tofu
    • Food safety

    Ingredients

    Gathered ingredients for making our fried silken tofu recipe with text overlay on each ingredient.
    • 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

    1. 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.

    2. Then, in a shallow bowl, add water, spices, and flour and mix until smooth.
    Tofu cubes on a wooden cutting board.
    Coating batter in a white bowl with a fork in it.

    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.

    Three white bowl on a kitchen countertop. One is filled with wet batter, the second one is filled with breadcrumbs, and the third one with breaded tofu pieces.

    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.

    Tofu pieces frying in a cast-iron skillet.
    Fried tofu pieces resting on a plate layered with a paper towel.

    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

    Can you fry silken tofu?

    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.

    How long does silken tofu take to pan-fry?

    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.

    Why is my fried tofu not crispy?

    You didn't fry it for long enough. You know your tofu is done cooking when it's golden brown on the outside.

    Can I marinate silken tofu before frying?

    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.

    Can I use regular firm tofu or extra firm tofu?

    Yes, this recipe can work with any type of tofu you have!

    Fried silken tofu cubes placed next to a small bowl filled with sauce.

    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.

    A close-up photo of fried tofu with a bite taken out of it.

    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.

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    📖 Recipe

    Fried silken tofu cubes served on a piece of parchment paper, and topped with sea salt and fresh cilantro.

    Super Crispy Fried Silken Tofu

    This Fried Silken Tofu is super crispy on the outside, and creamy and light on the inside. It's easy to make, using just a few pantry ingredients! Enjoy with our sriracha mayo or your favorite dipping sauce.
    5 from 8 votes
    Print Pin Rate
    Course: Side
    Cuisine: Thai-Insired
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Author: Petra
    Prevent your screen from going dark

    Ingredients

    Tofu

    • 12 oz 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
    Step-by-step imagesScroll back to find detailed recipe photos!

    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 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!
     
    Storage
    If you have any leftovers, store them in an airtight container in the fridge for 3-4 days. This recipe is not freezer-friendly.

    Nutrition

    Serving: 1serving | Calories: 289kcal | Carbohydrates: 21g | Protein: 8.7g | Fat: 20g | Saturated Fat: 1.65g | Polyunsaturated Fat: 6.1g | Monounsaturated Fat: 11.3g | Trans Fat: 0.1g | Sodium: 329.5mg | Potassium: 783.3mg | Fiber: 0.6g | Sugar: 1.2g | Vitamin A: 82.4IU | Calcium: 30.3mg | Iron: 1.4mg

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    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

    See more guidelines at USDA.gov.

    More Easy Vegan Recipes

    • Tomato orzo in a white Dutch oven.
      Tomato Orzo with Chickpeas and Spinach (No Chop)
    • Sweet potato soup served in a blue bowl, placed on a round wooden chopping board.
      Carrot Sweet Potato Soup
    • Pumpkin tomato soup served in a bowl and topped with cream, olive oil and fresh basil.
      Simple Pumpkin Tomato Soup
    • Vegan chickpea cheesecake topped with stewed strawberries.
      Vegan Strawberry Cheesecake (with a secret ingredient!)

    Reader Interactions

    Comments

    1. Jaycee says

      September 01, 2024 at 8:26 am

      5 stars
      I replaced part of the flour with tapioca starch (or corn starch), rice flour and 1/2 tsp baking powder to keep the crisp.

      Reply
      • Petranka says

        September 02, 2024 at 11:03 am

        Thank you for the info, Jaycee!

        Reply
    2. Amber says

      January 17, 2024 at 9:18 am

      Could this work using an air fryer?

      Reply
      • Petranka says

        January 23, 2024 at 4:11 pm

        Hi Amber! I haven't tried it and can't guarantee results. Let me know if you try it!

        Reply
        • Emily Matthews says

          January 26, 2025 at 5:48 pm

          I am doing it in my air fryer now - it's working great! I pre-heated it, then carefully laid each piece in a crisping tin. I did also skip breadcrumbs and used sesame seeds instead, not sure if that makes a difference

          Reply
          • Petra says

            January 27, 2025 at 8:42 am

            Hi Emily, happy to hear you changed the recipe and it still worked for you! Do you mind leaving a star review next time? It helps the blog and readers a lot. Thanks! 🙂

            Reply
    3. Rose says

      January 02, 2024 at 10:26 am

      5 stars
      I was concerned weather the tofu will keep its shape, but it turned out delicious and so crispy. I’m obsessed!

      Reply
      • Petranka says

        January 02, 2024 at 10:32 am

        Yay, I'm so happy to hear that, Rose!

        Reply
    4. Meep says

      October 21, 2023 at 12:54 am

      5 stars
      Great!

      Reply
    5. Amirtha says

      September 28, 2023 at 6:16 pm

      Can we use oats powder instead of panko breadcrumbs to get the desired result?

      Reply
      • Petranka says

        October 02, 2023 at 9:27 am

        Hi Amirtha, I don't think this will work as it won't provide the same texture. Maybe try with crushed crackers instead? Let me know how it goes!

        Reply
    5 from 8 votes (8 ratings without comment)

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    Hi, I'm Petra!

    I'm a professional chef and a certified nutritionist! Sunglow Kitchen is all about easy vegan and vegetarian recipes that anyone can make at home, even if you're a beginner. Learn more about me here!

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