Crispy Golden Tofu Bites (Printer-friendly)
Golden crispy tofu bites with a savory coating, ideal for snacking or enriching salads.
# What You’ll Need:
→ Tofu
01 - 14 oz extra-firm tofu
→ Marinade
02 - 2 tbsp soy sauce (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 (gluten-free if needed)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ For Frying
11 - 2-3 tbsp vegetable oil (canola or sunflower)
# How to Make It:
01 - Wrap the tofu block in a clean towel and place a heavy object on top. Press for 10 to 15 minutes to remove excess moisture.
02 - Cut the pressed tofu into bite-sized cubes approximately 0.75 inches.
03 - Whisk together soy sauce, sesame oil, rice vinegar, garlic powder, and onion powder in a bowl. Add tofu cubes and gently toss to coat. Marinate for 10 minutes.
04 - Combine cornstarch, panko breadcrumbs, salt, and black pepper in a shallow bowl.
05 - Thoroughly coat each marinated tofu cube in the cornstarch mixture.
06 - Heat vegetable oil in a large nonstick skillet over medium-high heat.
07 - Arrange tofu cubes in a single layer and fry for 2 to 3 minutes per side until golden and crispy, approximately 10 minutes total, cooking in batches if necessary.
08 - Remove tofu from skillet and drain briefly on paper towels. Serve immediately with preferred dipping sauce.
# Expert Tips:
01 -
- The outside gets shatteringly crisp while the inside stays tender – it's textural contrast that actually matters.
- Ready in 35 minutes from start to finish, no complicated techniques or specialty equipment required.
- Works as a snack, appetizer, salad topper, or protein boost for basically any meal you're making.
02 -
- Don't skip the pressing step – excess water is the enemy of crispiness, and every minute matters for getting the outside shatteringly crunchy.
- Cold marinated tofu straight from the fridge fries better than room temperature tofu because the contrast between cold center and hot oil creates better texture.
- If your pieces aren't browning evenly, your oil might not be hot enough – wait for that proper shimmer before you start cooking.
03 -
- Save time by prepping your ingredients while the tofu presses – have your marinade mixed and your coating ready to go the moment you need it.
- If you're making these gluten-free, make sure your soy sauce is actually tamari and your panko is labeled gluten-free; these two swaps keep everything tasting just as good with zero compromise.