Name: Crispy Spiced Tofu Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: International
Ingredients: 400g block firm tofu; 3 tbsp cornflour; ½ tsp garlic granules; ½ tsp smoked paprika; ½ tsp fine sea salt; ½ tsp ground black pepper; 2 tbsp vegetable oil

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Introduction

Crispy tofu is a deliciously crunchy and flavorful plant-based option that’s perfect as a snack, salad topping, or main dish protein. This recipe uses a simple spiced cornflour coating to achieve a golden, crunchy exterior while keeping the inside tender.

The image shows several triangular pieces of fried cheese arranged on a wooden board. The cheese triangles have a golden brown crispy outer layer that looks lightly spiced with a slightly rough texture. One triangle is broken open in the front center, revealing soft, white, melted cheese inside. Small grains of coarse salt are scattered around the cheese pieces, adding detail. The scene is shot close-up, focusing on the texture and color of the fried triangles against the light wooden surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g block firm tofu
3 tbsp cornflour
½ tsp garlic granules
½ tsp smoked paprika
½ tsp fine sea salt
½ tsp ground black pepper
2 tbsp vegetable oil

Instructions

Step 1: Drain the tofu by wrapping it in 4-5 sheets of kitchen paper. Place it on a plate and put something heavy on top, like a wooden chopping board or a tray with tins. Leave it for 20 minutes to absorb excess moisture.
Step 2: In a small bowl, mix the cornflour, garlic granules, smoked paprika, salt, and black pepper.
Step 3: Unwrap the tofu and cut it in half through the center. Then cut into triangles, cubes, or strips according to your preference.
Step 4: Toss the tofu pieces in the spiced cornflour mixture until they are fully coated.
Step 5: Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Fry the tofu pieces for 2-4 minutes on each side until golden, crunchy, and browned at the edges. Smaller cubes take about 2 minutes per side, while larger triangles may take up to 4 minutes. Cook in batches if needed, adding more oil if the pan becomes dry.
Step 6: Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.

Tips & Variations

Pressing the tofu well is key to achieving crispiness; don’t skip the 20-minute draining step.
Try adding a pinch of chili powder or cayenne pepper for a spicy kick.
Serve with a dipping sauce like soy sauce, sweet chili, or peanut sauce for extra flavor.
For an oil-free version, try baking the coated tofu on a lined tray at 200°C (400°F) for 25-30 minutes, turning halfway.

Storage

Store leftover crispy tofu in an airtight container in the refrigerator for up to 2 days. To reheat and maintain crispiness, warm it in a preheated oven at 180°C (350°F) for 5-10 minutes rather than microwaving, which can make it soggy.

How to Serve

The image shows several triangular pieces of crispy fried bread with a golden brown, textured crust, placed on a wooden cutting board. One piece is broken open, revealing a soft, white, creamy inside. The surface of the bread is uneven with a mix of darker and lighter brown spots, indicating a crunchy exterior. Small salt flakes are scattered around the bread pieces on the board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft or silken tofu instead of firm tofu?

Firm tofu is best for this recipe because it holds its shape during pressing and frying. Soft or silken tofu is too delicate and will likely break apart.

What is the purpose of the cornflour coating?

Cornflour creates a crispy crust when fried, giving the tofu a crunchy texture and helping it brown beautifully on the outside while keeping the inside soft.