Deep-Fried Tofu

Crispy Outside, Cloud-Soft Inside

Deep-Fried Tofu is one of the simplest yet most beloved preparations in Chinese cuisine. With just tofu and hot oil, this dish transforms humble bean curd into something magical — golden, crisp on the outside, and incredibly soft and airy inside.

Across China, deep-fried tofu appears in many forms: as a street-food snack, a topping for noodle soups, a base for spicy sauces, or a companion to stir-fried vegetables. Its neutral flavor makes it a perfect canvas for bold seasonings.

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What Makes Deep-Fried Tofu Special?

Unlike pan-fried tofu, deep-fried tofu:

Develops a light, bubbly crust

Absorbs sauces extremely well

Stays soft and spongy inside

Works as both a main dish or ingredient

This method is especially popular in Sichuan, Cantonese, and Buddhist vegetarian cooking.

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Ingredients

Main Ingredient

300–400 g firm or medium-firm tofu

For Frying

Enough neutral oil for deep frying

(peanut, soybean, or vegetable oil)

Optional Dipping or Tossing

Light soy sauce

Chili oil

Garlic-soy sauce

Sweet chili sauce

Sichuan pepper salt

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Choosing the Right Tofu

For best results:

Use firm tofu for clean cubes

Use medium-firm tofu for extra softness inside

Avoid silken tofu (too delicate for deep frying)

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Preparation

1. Remove tofu from packaging and drain well.

2. Wrap in a clean kitchen towel and place a weight on top for 10–15 minutes.

3. Cut into:

   • Cubes (classic)

   • Triangles (street-food style)

   • Thick slices (for saucing later)

Dry tofu is key to achieving a crisp exterior and preventing oil splatter.

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Deep-Frying Method

Step 1: Heat the Oil

Heat oil in a deep pan or wok to 170–180°C (340–355°F).

If you drop in a tofu cube and bubbles form immediately, the oil is ready.

Step 2: First Fry

Gently lower tofu pieces into the oil.

Fry in batches to avoid crowding.

Fry for 3–4 minutes, until lightly golden.

Remove and rest on a wire rack or paper towel.

Step 3: Second Fry (Optional but Recommended)

Increase oil temperature slightly and fry tofu again for 1–2 minutes.

This creates an extra-crispy shell while keeping the inside soft.

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Texture & Taste

Exterior: Light, crisp, slightly blistered

Interior: Soft, airy, sponge-like

Flavor: Mild, clean, ready to absorb sauces

This contrast is exactly why deep-fried tofu is so popular in Chinese cooking.

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Serving Ideas

As a Snack

Sprinkle with salt and Sichuan pepper

Serve with chili oil or garlic soy dip

In Saucy Dishes

Toss with sweet-and-sour sauce

Add to Mapo-style chili sauce

Braise with mushrooms and greens

In Soups

Add to hot and sour soup

Use in vegetable or noodle soups

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Popular Variations

Cantonese Style

Serve with oyster-style vegetarian sauce, garlic, and scallions.

Sichuan Style

Toss in chili oil, doubanjiang, and crushed Sichuan peppercorns.

Buddhist Vegetarian Style

Pair with braised vegetables and light soy sauce.

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Pro Tips for Perfect Deep-Fried Tofu

✔ Always dry tofu thoroughly

✔ Fry in small batches

✔ Use neutral oil with high smoke point

✔ Double-fry for restaurant-quality texture

✔ Let tofu drain on a rack, not flat paper towels

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Final Thoughts

Deep-Fried Tofu shows how Chinese cuisine elevates simplicity. With just tofu and oil, you get a dish that’s endlessly adaptable — crispy, comforting, and deeply satisfying.

Whether eaten straight from the pan, dipped in chili sauce, or simmered in a rich gravy, deep-fried tofu proves that tofu doesn’t need complexity to shine.