Crispy Golden Tofu Bites (Printable)
Crispy golden tofu bites with a crunchy coating, perfect for snacks or protein-rich salad enhancements.
# What You'll Need:
→ Tofu
01 - 14 oz extra-firm tofu
→ Marinade
02 - 2 tbsp soy sauce (substitute tamari for gluten-free)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
→ Coating
07 - 3 tbsp cornstarch
08 - 2 tbsp panko breadcrumbs (use gluten-free if necessary)
09 - ½ tsp salt
10 - ¼ tsp ground black pepper
→ For Frying
11 - 2 to 3 tbsp vegetable oil (e.g., canola or sunflower)
# How to Make It:
01 - Wrap tofu block in a clean towel and weight it with a heavy object. Press for 10 to 15 minutes to expel excess moisture.
02 - Slice pressed tofu into bite-sized cubes approximately ¾ inch each.
03 - In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, garlic powder, and onion powder. Add tofu cubes and gently toss to ensure even coating. Let marinate for 10 minutes.
04 - Combine cornstarch, panko breadcrumbs, salt, and black pepper in a shallow bowl.
05 - Dredge each marinated tofu cube thoroughly in the cornstarch mixture, ensuring full coverage.
06 - Warm vegetable oil in a large nonstick skillet over medium-high heat.
07 - Arrange tofu cubes in a single layer, frying in batches if needed. Cook each side for 2 to 3 minutes, turning to achieve a golden, crispy crust. Total frying time is about 10 minutes.
08 - Transfer tofu onto paper towels to drain briefly. Serve immediately with preferred dipping sauces.
# Expert Advice:
01 -
- They're genuinely crispy on the outside and tender inside—not mushy or bland like bad tofu can be.
- Takes under 40 minutes from start to finish, making it perfect for weeknight snacking or last-minute entertaining.
- Naturally vegan, gluten-free adaptable, and works as a protein boost for salads or a party appetizer without any fuss.
02 -
- Pressing the tofu genuinely matters—I once skipped this step thinking I could save time, and ended up with disappointing, steamed-tasting results instead of crispy ones.
- Don't crowd the pan when frying; give each piece space and resist constantly flipping them, or they'll steam and lose their crispy shell.
- Marinating for 10 minutes is enough; any longer and the coating can get soggy before it hits the oil.
03 -
- If you're baking instead of frying, spray the coated tofu lightly with oil and bake at 220°C for 20 to 25 minutes, flipping halfway—you lose a tiny bit of that ultra-crispy texture but gain simplicity and less oil overall.
- Make extra coating mixture and store it in an airtight container; it keeps for weeks and makes the process even faster next time you get the craving.