This deep-fried tofu is so light and crispy! I made a vinegar sauce with sugar, red pepper flakes and salt that balances out the richness of the tofu. Picked shallot rings add more crunch and cilantro sprigs add a nice pop of green and freshness.
Deep-fried tofu: a delicious and light appetizer!
This recipe is great as a starter to a Thai-inspired dinner. Tofu cubes are dunked into a vegan egg slurry (I used Ener-G egg replacer here), transferred to cornstarch, then deep-fried until golden and crispy.
The vinegar sauce is great here, because it adds acidity that balances out the deep-fried element and adds some salt, sugar and spice. Thinly sliced shallot rings are pickled in this sauce and add a nice crunch and pop. Cilantro sprigs add a pretty pop of green that makes this a beautiful appetizer.
For more Thai-inspired dishes, check these recipes out!
Lemongrass Tofu with Satay Sauce
Tips for deep frying this dish
In order to deep fry successfully, your oil has to be the right temperature, around 350 degrees. You can check the oil’s readiness with a chopstick or wooden spoon!
Place several inches of neutral-tasting oil into a cast-iron or other medium-sized, heavy pot. Heat, uncovered, over medium-high heat for about 7 minutes.
After about 7 minutes, test your oil with a dry wooden chopstick or spoon so it touches the bottom.
If bubbles form around the chopstick immediately, you are ready to fry. If not, wait another minute and try again.Don’t overcrowd your pot. You want the tofu to move around a bit to avoid sogginess. Fry in small batches.
For more East Asian-inspired dishes, check these out!
Sweet Potato Tempura and Avocado Rolls
Crispy Tofu with Spicy Ginger Sauce
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Deep-Fried Tofu
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This deep-fried tofu is super crispy and light. Create this sauce with rice vinegar, sugar and red pepper flakes for dipping. Thin shallot rings add a crispy crunch while cilantro sprigs add color and freshness.
Ingredients
for the dipping sauce
- 1 cup boiling water
- 5 tbsps sugar
- 1/2 cup rice vinegar
- 1 teaspoon salt
- red chili pepper flakes
- 2 –3 shallots, sliced thinly
for the tofu
- 1 block of firm tofu
- 1/2 cup cornstarch, plus more if needed
- 1 1/2 tsps Ener-G, whisked with 5 tbsps water
- canola, grapeseed or vegetable oil
- cilantro sprigs
Instructions
to make the dipping sauce
- Make your vinegar sauce by first dissolving the sugar with the boiling water in a small saucepan. Add the vinegar, salt and red chili pepper flakes. Add the shallot rings and allow to cool. Transfer the mixture to the refrigerator to chill for at least 2 hours.
to make the tofu
- Cut the tofu block in half. Then cut each half in half again to make 4 slabs. Cut each slab down the middle to create 8 squares.
- Set up a wide shallow bowl with the cornstarch and another with the Ener-G slurry.
- In a heavy pot, heat several inches of vegetable oil over medium-high heat for about 7 minutes. You can test when the oil is ready by inserting a wooden spoon or chopstick into the oil. If it bubbles up around the spoon or chopstick immediately, you are ready to fry.
- Working in batches, dunk the tofu squares into the Ener-G mixture, then transfer to the cornstarch. Flip around until evenly coated, then tap off any excess.
- Working in small batches of 2-3 pieces, carefully lower the tofu cubes into the hot oil and fry until golden brown, flipping around if needed. Remove with a slotted spoon and transfer onto paper towels while you fry the rest.
- Transfer the tofu slices in a shallow bowl. Garnish with the shallot rings and cilantro. You can spoon the vinegar sauce over the top or serve on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
