Deep-Fried Tofu (Crispy Take-Out Style)

This deep-fried tofu recipe is all about contrasts—crispy on the outside, soft and tender on the inside, with a sauce that clings perfectly to each bite. Let’s break down how to make magic with your next block of tofu!

Crisp on the outside, soft and pillowy on the inside—this deep-fried tofu nails that perfect texture combo. It’s the kind of dish that will delight tofu lovers and surprise skeptics with just how satisfying tofu can be. Toss in a umami-rich glaze that brings everything together in one satisfying bite, and suddenly, a quiet night at home feels like the best decision you’ve made all week.

This recipe takes everything you love about a night out and brings it right into your kitchen. So, slip into your comfiest clothes, queue up something fun on Netflix, and get ready to whip up the ultimate comfort food in about an hour. With its irresistible crunch and a sauce that clings in all the right ways, you’ll find yourself exactly where you want to be.

Why You’ll Love This Recipe

There’s something incredibly satisfying about that first bite of tofu when it’s done right—crisp, golden, and full of flavor. This deep-fried tofu brings that satisfaction to a whole new level. Here are more reasons you’ll love it!

• Serious Crunch: The texture here is everything—crisp on the outside, soft and pillowy on the inside. It’s the kind of crunch that’s hard to resist and even harder to forget.
• Flavor-Packed Glaze: This glaze isn’t just a finishing touch—it’s what ties everything together. Rich, sticky, with a balanced heat profile, it clings to every nook and cranny, making each bite a perfect balance of crispy and saucy.
• Eye-Catching Appeal: Let’s be honest, this tofu looks as good as it tastes. The vibrant glaze, the fresh scallions, and the sprinkle of crunchy peanuts make this a dish that’s as much a treat for the eyes as it is for the taste buds.
• Impressively Easy: You’d think something this good would be complicated, but this recipe comes together in about an hour. It’s a quick win for when you want something impressive without spending all day in the kitchen.
• Perfect for Sharing—or Not: This tofu is a crowd-pleaser, but it’s also totally understandable if you decide to keep it all to yourself. Once you taste it, sharing might not be the first thing on your mind.

Key Ingredients

The magic of this deep-fried tofu lies in the perfect balance of flavors and textures, all thanks to these key ingredients. Each one plays a specific role in making this dish so satisfying. Here’s what you’ll need:

For The Tofu

• Firm Tofu: Firm tofu is the foundation of this deep-fried tofu recipe, providing the ideal balance of texture and structure. It’s sturdy enough to hold up during the frying process, giving you that perfect crispy exterior while remaining tender and soft on the inside. The firmness of the tofu ensures that it absorbs the glaze beautifully, making each bite flavorful and satisfying.
• Unsweetened Soy Milk (or any plant-based milk): This unsweetened soy milk forms the base of your vegan buttermilk, a key component in creating that crispy coating. When combined with vinegar, it mimics the tangy richness of traditional buttermilk, helping the dry mixture adhere to the tofu. Using unsweetened milk ensures that the flavor stays balanced and doesn’t introduce any unwanted sweetness to the dish.
• Coconut Vinegar or Apple Cider Vinegar: A splash of vinegar is what turns your plant-based milk into vegan buttermilk. Both coconut vinegar and apple cider vinegar have a mild acidity that curdles the milk slightly, giving it that classic buttermilk tang. This acidic touch is key for creating a light, crisp coating on the deep-fried tofu.
• Cornstarch: Cornstarch is your go-to for a light, crispy coating. It helps achieve that coveted golden crunch by creating a delicate layer that crisps up beautifully when fried.
• White Rice Flour: Partnering with cornstarch, white rice flour adds an airy, light texture to the coating, ensuring each bite is crispy without being heavy.

For The Gochujang Glaze

• Toasted Sesame Oil: A little goes a long way with toasted sesame oil. It brings a rich, nutty depth to the dish, enhancing the glaze with its distinctive aroma and flavor.
• Garlic: Freshly minced garlic adds a punch of flavor to the glaze, providing a savory foundation that balances the sweetness and heat of the gochujang.
• Ginger: Paired with garlic, ginger brings a warm, zesty note that brightens the glaze and adds a layer of complexity to the overall flavor.
• Brown Sugar: This isn’t just for sweetness. Brown sugar adds a rich, caramel-like depth to the glaze, helping it cling to the tofu and giving the sauce its sticky, luscious consistency.
• Rice Vinegar: The acidity of rice vinegar cuts through the richness of the glaze, adding a tangy brightness that balances the dish and prevents it from becoming too heavy.
• Gochujang: The star of the glaze, gochujang delivers a bold kick of heat with a hint of sweetness and deep umami. It’s what makes the glaze so addictive, clinging to the deep-fried tofu and turning each bite into a flavor explosion.

What is Gochujang?

Gochujang is a cornerstone of Korean cuisine, known for its deep, complex flavor that’s developed through a time-honored fermentation process. Traditionally, gochujang was made by blending red chili powder, glutinous rice, fermented soybeans, and salt, and then fermenting this mixture in large clay pots called onggi.

These pots were often buried in the ground or stored in specially designed outdoor spaces, allowing the paste to slowly ferment over several months—or even years. The natural elements of time, temperature, and environment all played a crucial role in developing gochujang’s rich, savory, and slightly sweet signature flavor, with each batch taking on unique characteristics based on these variables.

Today, while gochujang is still crafted with care, modern production methods have sped up this traditional process. Some brands now use sweeteners like corn syrup to enhance flavor, and controlled fermentation environments allow for quicker production while aiming to maintain the rich depth that makes gochujang so beloved.

Here’s a bit more about this popular Korean sauce:

• Flavor Profile: Gochujang is all about balance. It delivers a warm, lingering heat that’s rounded out by a subtle sweetness and a savory depth thanks to the fermentation. The result is a flavor that’s both bold and nuanced, adding a unique kick to any dish without overwhelming it.
• Where to Buy It: You can find gochujang in the international aisle of most grocery stores, or in any southeast Asian grocer. It’s almost always vegan, but be sure to double-check the ingredient label.
• How to Use It: Gochujang’s versatility makes it a must-have in any kitchen. It shines as a glaze, as in this deep-fried tofu recipe, but its uses go far beyond that. You can mix it into soups, add it to marinades for a spicy kick, or blend it into sauces for dishes like Bibimbap. Use it in this vegan gochujang cauliflower recipe, or to make this spicy sweet potato dish.

How To Make This Deep-Fried Tofu Recipe

Prepping this deep-fried tofu is half the fun—it’s a hands-on process that’s as satisfying as it is delicious. Watching the tofu sizzle its way to a perfect golden crust and then tossing it in this sticky, flavorful glaze gives it an unforgettable glow-up. Scroll to the end of this post for the full recipe, but here’s basically what you’re going to do!

Prep the Tofu

Cut the tofu in half, then cut those halves into halves again to make four slabs. Finally, cut each slab in half to yield eight chunky pieces. These pieces are the perfect size to give you that satisfying contrast between a crispy outside and a tender, pillowy inside once fried.

Get Your Coating Ready

Mix together your cornstarch and rice flour for the ultimate light and crispy coating. You’ll be double-dipping your tofu here—first in the wet mixture, then in the dry—so every piece is perfectly coated and ready for frying.

Here’s how it works: the tofu is first dipped into the vegan buttermilk you’ve made. This wet layer helps the dry mixture cling better, creating that coveted crispy exterior. After the first dip, you’ll roll the tofu in the seasoned flour mixture, then dip it back into the buttermilk, and finally coat it again with the flour mixture.

This double-dredging technique creates a thicker, crunchier crust that holds up beautifully to the glaze while keeping the inside soft and tender—a perfect balance of textures.

Fry to Perfection

This is where the magic happens. Fry your tofu until it’s golden and crisp. You’ll know it’s ready when the coating is a deep, golden brown and feels firm to the touch with a slight crispness.

To get the best results, avoid overcrowding the pan or pot—this ensures that the oil temperature stays consistent, which is key for even frying. Overcrowding can create a soggy, less crispy result. To avoid this, fry in small batches, giving each piece enough space to cook evenly and develop that irresistible crunch.

Make the Glaze

While the tofu is doing its thing, whip up your gochujang glaze. It’s a quick simmer of garlic, ginger, brown sugar, rice vinegar, and gochujang, creating a sauce that clings to the tofu in all the right ways.

Toss and Serve

Finally, toss your crispy tofu in the glaze, making sure every piece gets a good coating. Sprinkle with scallions and crushed peanuts for that extra layer of flavor and crunch, then serve it up hot. You’re about to enjoy tofu like never before.

FAQs

This deep-fried tofu is all about nailing that perfect crispy texture with a flavorful gochujang glaze that clings perfectly to it. It’s simple enough to whip up on a weeknight, but satisfying enough to make you feel like you’re indulging in something special on the weekend. If you’re craving a dish that’s both crunchy and full of bold flavors, you’ve got to try this deep-fried tofu recipe!

More Tofu Recipes To Love!

• Vegan Mapo Tofu
• Sambal Tofu with Air-Fried Bok Choy
• Super-Versatile Crispy Tofu Cutlets
• Fire Noodles with Crispy Tofu

I hope you love this deep-fried tofu recipe! If you make it, I’d love it if you left a review and star rating below to help others find and fall in love with it too. Your support means a lot!