Vegan Fried Tofu Recipe

Tofu: A block of firm tofu is ideal for frying as it holds its shape well and absorbs flavors.

Soy sauce: Adds a savory umami flavor to the tofu.

Cornstarch: Helps create a crispy coating on the tofu when fried.

Vegetable oil: Used for frying the tofu to achieve a golden brown crust.

When preparing tofu, ensure it is thoroughly pressed to remove excess moisture. This step is crucial for achieving a crispy texture. You can use a tofu press or place the tofu block between paper towels and weigh it down with a heavy object for at least 30 minutes.

• firm, drained and pressed tofu - Substitute with tempeh: Tempeh has a firm texture and absorbs flavors well, making it a great alternative to tofu in fried dishes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor, making it suitable for vegan recipes.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and can be used in place of cornstarch for a similar crispy coating.

• vegetable oil - Substitute with coconut oil: Coconut oil is a good alternative for frying due to its high smoke point and adds a subtle flavor to the dish.

• Allow the tofu to cool completely before storing. This prevents condensation, which can make the tofu soggy.
• Transfer the cooled tofu to an airtight container. This helps maintain its crispiness and prevents it from absorbing other flavors in the fridge.
• Store the container in the refrigerator for up to 5 days. The tofu will remain flavorful and ready to be reheated or enjoyed cold.
• For freezing, place the cooled tofu pieces on a baking sheet lined with parchment paper. Ensure the pieces are not touching each other to prevent sticking.
• Freeze the tofu on the baking sheet for about 1-2 hours, or until the pieces are solid. This step is crucial for maintaining the tofu's texture.
• Once frozen, transfer the tofu pieces to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Store the tofu in the freezer for up to 3 months. When ready to use, thaw in the refrigerator overnight or reheat directly from frozen in a frying pan or oven.
• To reheat, preheat your oven to 350°F (175°C). Place the tofu on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, reheat the tofu in a frying pan with a small amount of vegetable oil over medium heat. Cook until warmed and crispy, about 5-7 minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover tofu on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until the tofu is heated through and slightly crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Add the tofu and cook for 5-7 minutes, stirring occasionally, until heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tofu in the air fryer basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through, until the tofu is hot and crispy.

• Microwave Method: Place the tofu on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on high for 1-2 minutes, checking halfway through, until the tofu is heated through. Note: This method may not retain the tofu's crispiness.

• Steaming Method: Place the tofu in a steamer basket over boiling water. Cover and steam for 5-7 minutes until heated through. This method will keep the tofu moist but won't retain its crispy texture.

• Cutting board: A sturdy surface to safely cut the tofu into bite-sized cubes.

• Knife: Essential for cutting the tofu into uniform pieces.

• Mixing bowl: Used to combine the tofu, soy sauce, and cornstarch thoroughly.

• Frying pan: Necessary for frying the tofu until it reaches a golden brown color.

• Spatula: Helps to turn the tofu cubes in the pan to ensure even cooking on all sides.

• Paper towels: Used to drain the excess oil from the fried tofu, making it less greasy.

• Plate: To place the tofu on after frying and draining.

• Measuring spoons: For accurately measuring the soy sauce, cornstarch, and vegetable oil.

Press tofu ahead: Press the tofu in advance to save time when cooking.

Pre-mix ingredients: Combine soy sauce and cornstarch in a bowl before adding the tofu.

Use a non-stick pan: A non-stick pan helps tofu cook evenly and reduces sticking, saving cleanup time.

Batch cooking: Cook multiple batches of tofu at once and store them for later use.

Preheat the oil: Ensure the vegetable oil is hot before adding the tofu to reduce cooking time.