Vegan Fried Tofu Recipe

Tofu: A block of firm tofu, which is essential for its ability to hold shape and absorb 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 and crispy texture.

When preparing tofu, ensure it is thoroughly pressed to remove excess moisture. This step is crucial for achieving a crispy texture when frying. To press tofu, place it between two plates and weigh it down with a heavy object, such as a can or a book, for at least 15-20 minutes. This will help the tofu absorb the soy sauce and cornstarch mixture more effectively, resulting in a more flavorful and crispy exterior.

• firm tofu - Substitute with tempeh: Tempeh has a firm texture and can absorb flavors well, making it a good alternative to tofu in vegan recipes.

• firm tofu - Substitute with seitan: Seitan is another protein-rich option that has a chewy texture similar to tofu and can be used in various dishes.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and gluten-free alternative that provides a slightly sweeter and less salty flavor compared to soy sauce.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch in recipes.

• cornstarch - Substitute with potato starch: Potato starch is another gluten-free thickener that can be used in place of cornstarch for a similar effect.

• vegetable oil - Substitute with coconut oil: Coconut oil is a plant-based oil that can be used for frying and adds a subtle coconut flavor to the dish.

• vegetable oil - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it an excellent alternative for frying.

• Allow the tofu to cool completely before storing. This helps maintain its texture and prevents condensation from making it soggy.
• Transfer the cooled tofu into an airtight container. If you have multiple layers, place a sheet of parchment paper between them to avoid sticking.
• Store the container in the refrigerator. The tofu will stay fresh for up to 5 days.
• For longer storage, consider freezing. Place the tofu cubes on a baking sheet lined with parchment paper, making sure they are not touching each other. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the tofu cubes to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• When ready to use, thaw the tofu in the refrigerator overnight or reheat directly from frozen in a frying pan over medium heat until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover tofu on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until the tofu is heated through and crispy again. This method helps retain the crispiness of the tofu.

• Stovetop Method: Heat a non-stick pan over medium heat and add a small amount of vegetable oil. Add the tofu and cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and crispy on the outside. This method is quick and keeps the tofu flavorful.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tofu in a single layer in the air fryer basket. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method is great for maintaining the crunchiness of the tofu.

• Microwave Method: Place the tofu on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Note that this method may not retain the tofu's crispiness as well as the other methods, but it's the quickest option.

• Steaming Method: Place the tofu in a steamer basket over boiling water. Cover and steam for about 5 minutes, or until heated through. This method keeps the tofu moist but won't retain the crispiness.

• Knife: To cut the tofu into bite-sized cubes.

• Cutting board: A surface to safely cut the tofu.

• Mixing bowl: To combine soy sauce and cornstarch, and to toss the tofu.

• Measuring spoons: To measure out the soy sauce and cornstarch accurately.

• Frying pan: To fry the tofu until golden brown.

• Spatula: To turn the tofu cubes while frying, ensuring they cook evenly on all sides.

• Paper towels: To drain the excess oil from the fried tofu.

• Tongs: To remove the tofu from the pan without breaking the cubes.

Prepare ingredients in advance: Drain and press the tofu ahead of time to remove excess moisture, making it ready for quick cooking.

Use a non-stick pan: A non-stick pan ensures the tofu doesn't stick, reducing the need for constant attention and making cleanup easier.

Batch cooking: Fry larger quantities of tofu at once and store leftovers for quick meals throughout the week.

Pre-mix coating: Mix the soy sauce and cornstarch in a jar and store it, so it's ready to use when needed.