Best 7 Deep Fried Tofu Recipes

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**Deep-fried tofu**, also known as **agedashi tofu**, is a popular Japanese dish made with tofu that has been coated in a light batter and fried until golden brown. It is typically served with a dipping sauce made from dashi, soy sauce, and mirin. This versatile dish can be enjoyed as an appetizer, main course, or side dish. There are many variations of deep-fried tofu, but the basic ingredients and cooking method remain the same. This article provides two recipes for deep-fried tofu: a classic recipe and a vegan recipe. The classic recipe uses eggs in the batter, while the vegan recipe uses a combination of cornstarch and baking powder. Both recipes result in crispy, flavorful tofu that is sure to please everyone at the table.

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**Classic Deep-Fried Tofu Recipe:**

This recipe uses simple ingredients that are easy to find at most grocery stores. The key to making perfect deep-fried tofu is to use firm or extra-firm tofu that has been pressed to remove excess moisture. The tofu is then coated in a light batter made with flour, cornstarch, eggs, and seasonings. Once the tofu is coated, it is fried in hot oil until golden brown. The tofu is then served with a dipping sauce made from dashi, soy sauce, and mirin.

**Vegan Deep-Fried Tofu Recipe:**

This recipe is perfect for those who follow a vegan diet or have an egg allergy. The batter is made with a combination of cornstarch, baking powder, and seasonings. The tofu is then coated in the batter and fried in hot oil until golden brown. The tofu is then served with a dipping sauce made from dashi, soy sauce, and mirin.

Whether you choose the classic or vegan recipe, you are sure to enjoy this delicious and versatile dish. Deep-fried tofu can be served as an appetizer, main course, or side dish. It is also a great addition to bento boxes.

Let's cook with our recipes!

ABURA - AGE (DEEP FRIED TOFU)



Abura - Age (Deep Fried Tofu) image

Deep fried tofu, or abura-age, is used in soups, one pot cookery, noodle dishes, and in many other ways. It can also be delicious all by itself as a topping on a bowl of rice (domburi). Deep fried tofu can be purchased at most Asian food stores, but it is easily made at home, and all that you'll need is a wok for the deep frying and a colander for rinsing and draining. Deep fried until crisp and golden brown on the outside, abura-aga is amazingly white and soft on the inside! Preparation time includes pressing time.

Provided by PinkCherryBlossom

Categories     Soy/Tofu

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 2

1 (250 g) package of regular firm tofu
600 ml vegetable oil

Steps:

  • Remove the excess moisture from the block of tofu by wrapping it in a clean towel and placing it between 2 cutting boards, let stand for an hour or two.
  • Now cut the tofu block into triangle shapes, about two inches long.
  • Pour the oil into the wok and heat, when you dip a chopstick into the heated oil and bubbles rise from it the oil is ready for use.
  • If the oil smokes it is too hot.
  • Using the wok's spatula, slide the tofu triangles one at a time into the hot oil.
  • Fry on both sides until golden brown.
  • Scoop the triangles out of the wok and allow them to drain on the wok's draining grill (or place on paper towels).
  • Once the triangles are drained and cool, it's a good idea to give them a second deep frying.
  • This deepens their golden color and makes them nice and crisp.
  • Place once again on the grill to drain and cool.
  • The final step requires that you place the fried tofu triangles in a colander and run very hot water over them. I put the colander in the sink and allow the hot water from the faucet to run over the tofu, while I simultaneously pour boiling water from a pot over the triangles. This hot water bath completely leeches all remnants of oil from the tofu, resulting in tofu that you would never imagine as having been deep fried.
  • Pat dry the tofu and serve with rice or noodles and a little shoyu, or use the fried tofu in another recipe.

Nutrition Facts : Calories 2422.8, Fat 268.2, SaturatedFat 35.2, Sodium 18.9, Carbohydrate 2.7, Fiber 1.4, Sugar 0.9, Protein 12.9

JAPANESE AGEDASHI DEEP-FRIED TOFU



Japanese Agedashi Deep-Fried Tofu image

Enjoy authentic deep-fried Japanese agedashi tofu!

Provided by ALYSSAM

Categories     Side Dish

Time 40m

Yield 2

Number Of Ingredients 14

1 (12 ounce) package medium-firm silken tofu
vegetable oil for deep frying, or as needed
3 tablespoons potato starch
2 tablespoons water
2 teaspoons potato starch
2 tablespoons sake
1 tablespoon soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon fish stock, or to taste
1 teaspoon salt
¼ carrot, cut into matchsticks
3 dried shiitake mushrooms, sliced into long, thin strips, or more to taste
½ Welsh onion (shironegi), cut into matchsticks
1 (1 inch) piece fresh ginger, grated, or to taste

Steps:

  • Cut tofu into squares. Place on a microwave-safe plate and cover with paper towel. Microwave until moisture is evaporated, 3 to 4 minutes.
  • Heat vegetable oil in a large saucepan over medium-high heat. Cover tofu squares generously with potato starch. Fry in the hot oil until golden brown, 3 to 5 minutes per side. Place in a bowl.
  • Mix water and 2 teaspoons potato starch together in a bowl to make the thickening agent.
  • Combine sake, soy sauce, mirin, and fish stock in a saucepan over medium-high heat. Bring to a boil and add carrots and mushrooms. Cook and stir until carrots are tender, about 5 minutes. Stir in the thickening agent. Cook and stir until sauce is thickened and flavors combine, about 2 minutes more.
  • Pour sauce over the tofu. Top with Welsh onion and ginger.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 25.8 g, Fat 10.2 g, Fiber 1.2 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 1707.6 mg, Sugar 6 g

DEEP FRIED TOFU WITH PEANUT SAUCE



Deep Fried Tofu with Peanut Sauce image

Do you want to know a secret? This is my favorite thing to eat when I'm alone in the house (rare) in front of the TV watching soap operas.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb tofu
2 cloves garlic, coarsely chopped
1 coriander leaves, coarsely chopped (if available)
3 dried red chili peppers, , seeded,soaked,and coarsely chopped
1/2 tablespoon salt
1/2 cup rice vinegar (cider vinegar is fine)
1/4 cup sugar
1/4 cup hot water
3/4 cup finely chopped/crushed peanuts
2 cups peanut oil (for frying tofu) or 2 cups vegetable oil (for frying tofu)
2 tablespoons chopped fresh coriander leaves
2 tablespoons red pepper flakes

Steps:

  • Cut the tofu in 1- 1/2 inch square pieces.
  • Set aside.
  • Make a paste (with such small quantities, a mortar and pestle are probably the easiest method) of the garlic, coriander, 3 seeded chili peppers, and salt.
  • Add the vinegar and mix.
  • Dissolve the 1/4 cup sugar in 1/4 cup hot water and add it to the paste along with the 1/4 cup of chopped peanuts.
  • Mix well (the food processor helps here) and put it in a serving bowl.
  • Sprinkle with coriander leaves and red pepper flakes.
  • Put the 2 cup of peanut oil in a wok or frying pan over medium-high heat.
  • Deep-fry the tofu in hot (360 degrees Fahrenheit) oil for 5 minutes, until a light gold.
  • Drain on paper towels.
  • Place the tofu on a serving plate and the bowl of peanut sauce next to it.
  • Use the peanut sauce as a dip.
  • Serve either hot or at room temperature.

DEEP FRIED TOFU



Deep Fried Tofu image

My brother gave me this recipe and since I've been looking for ways of adding more soy to my diet I thought that I'd try it.

Provided by Mysterygirl

Categories     Soy/Tofu

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon sea salt
1 tablespoon Chinese five spice powder
2 tablespoons sugar
1 teaspoon white pepper
1 clove garlic, very finely chopped
1 lb tofu or 4 pieces tofu, cakes cut in half
2 1/2 cups peanut oil
4 green onions

Steps:

  • In a bowl mix salt, 5 spice powder, sugar, pepper and garlic.
  • Add tofu 1 at a time and turn over to coat evenly.
  • Let stand 1 hour.
  • In a wok, heat oil until smoking.
  • Add tofu and deep fry for 5 minutes until puffy and golden.
  • Drain on paper towels and serve immediately with green onions.

DEEP FRIED TOFU WITH ASIAN PLUM SAUCE OR THAI PEANUT SAUCE



Deep Fried Tofu With Asian Plum Sauce or Thai Peanut Sauce image

This is a crunchy, healthy, no meat appetizer. You can serve with the sauces I have posted or your favorite store bought!

Provided by Rita1652

Categories     Lunch/Snacks

Time 20m

Yield 24 appetizers

Number Of Ingredients 11

1 lb firm tofu, cut into 1 inch squares and towel dried
1/3 cup sesame seeds
2 tablespoons cornstarch
3 tablespoons flour
1/4 teaspoon sugar
1/4 cup vegetable oil
salt and pepper, to season
asian plum sauce (Asian Plum Sauce)
thai peanut sauce (Thai Peanut Sauce)
spicy peanut sauce (Spicy Peanut Sauce)
your favorite sauce

Steps:

  • Mix together sesame seeds, sugar, cornstarch & flour.
  • Roll tofu in sesame mixture till well coated.
  • Heat oil in skillet till hot.
  • Fry squares till well browned.
  • Drain on paper towels & set aside.
  • Arrange on a platter & serve warm with the sauce.

DEEP-FRIED TOFU POPPERS



Deep-Fried Tofu Poppers image

These poppers are great on their own, in salads, or in wraps. Freezing and thawing the tofu before cooking gives these poppers more of a meaty, chicken-style texture. Even people who have never tried tofu because they think it's "yucky" love them. Serve with dipping sauce of choice. Leftovers can be stored in the fridge and reheated in the microwave later or just eat them cold, straight from the fridge!

Provided by btnymeg

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 (12 ounce) package frozen extra-firm tofu, thawed
⅓ cup chickpea (garbanzo bean) flour
¼ cup nutritional yeast
1 teaspoon seasoned salt
1 teaspoon salt
½ teaspoon ground black pepper
⅓ cup water, or more as needed
1 tablespoon prepared yellow mustard, or more to taste
canola oil for frying

Steps:

  • Wrap thawed tofu in a paper or tea towel and press using a heavy object, 30 to 60 minutes.
  • Meanwhile, combine flour, nutritional yeast, seasoned salt, salt, and pepper in a medium bowl. Mix in water slowly until a thick, pancake-batter consistency is reached. Add mustard and mix well.
  • Fill a pot or deep fryer 3 to 4 inches full with oil and set over medium-low heat. Heat oil to 355 degrees F (180 degrees C).
  • Break up tofu into small, 1 to 1 1/2-inch nugget-sized pieces using your hands. Add to the batter and swirl using your hands to evenly coat.
  • Cook tofu in batches in the hot oil until they float and are golden brown in color, 3 to 5 minutes. Place on a paper towel-lined plate to drain off excess oil.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 9.3 g, Fat 7.8 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 0.8 g, Sodium 863.6 mg, Sugar 1.2 g

KITSUNE UDON (NOODLES WITH DEEP FRIED TOFU)



KITSUNE UDON (NOODLES WITH DEEP FRIED TOFU) image

Categories     Soup/Stew     Pasta

Number Of Ingredients 11

INGREDIENTS
4 pieces of abura-age (deep fried tofu),
cut into large triangles
1 package of dried udon or soba noodles
(about 3/4 lb.)
4 green onions (finely slivered)
BROTH
6 1/2 cups of dashi.basics
3 tablespoons of shoyu
1 tablespoon of sugar
1 tablespoon of sake

Steps:

  • Heat the broth ingredients in a small pot, and in a separate sauce pan simmer the tofu in a cup of hot dashi. Meanwhile cook the dried noodles, then rinse them in a colander using hot water, drain, and then transfer to serving bowls. Place the tofu on top, pour the hot broth over the noodles and garnish with the green onions.

Tips:

  • Choose the right tofu: For deep-frying, use firm or extra-firm tofu. This type of tofu holds its shape better and will not crumble when fried.
  • Press the tofu: Before frying, press the tofu to remove excess water. This will help the tofu become crispy and absorb less oil.
  • Coat the tofu: Before frying, coat the tofu in a cornstarch or flour mixture. This will help the tofu become crispy and golden brown.
  • Use a high smoke point oil: When frying tofu, use a high smoke point oil such as vegetable oil, canola oil, or peanut oil. These oils can withstand high temperatures without burning.
  • Fry the tofu in batches: Do not overcrowd the pan when frying tofu. This will cause the tofu to steam instead of fry and will result in soft, soggy tofu.
  • Drain the tofu on paper towels: After frying, drain the tofu on paper towels to remove excess oil.

Conclusion:

Deep-fried tofu is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With the right ingredients and techniques, you can easily make crispy, golden brown tofu at home. Experiment with different seasonings and sauces to create your own unique deep-fried tofu recipe.

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