The Crispiest Fried Tofu Ever! (Vegan Takeout Style Recipe)

Welcome back, I'm Steph and today I am going to show you how to make the crispiest fried tofu ever

Just a disclaimer, this is not a healthy recipe. We are frying this tofu in oil, although you could use an air fryer if you have one

Also, spoiler alert in the next video, I'm going to show you how to make my general sauce tofu

So if you want that recipe, hit subscribe so you don't miss it. And as usual, if you want to follow along with the recipe, I would

we'll post a link in the description below where you can find the recipe on my website

So let's get started. So the first thing I'm going to do is press my extra firm tofu to get the water out

You can use firm or extra firm tofu. You just want something that's going to hold together, not fall apart when you try to coat it in the batter

If you have a tofu press, you can use that. But I'm basically just going to wrap it up in a kitchen towel, put my cutting board and some books on top of it and try to balance it

I'm gonna hope it doesn't fall over. And I'm just gonna press it for about 20 minutes

to get most of the water out. Okay, so my tofu is pressed

It did not fall over. So now I just gonna cut it into cubes I cutting about three quarter inch pieces but you know cut whatever size you like Just keep in mind that we going to coat the tofu with a batter so it is going to get a little thicker by the time we done with it

My tofu is all chopped up, so now I'm going to marinate it to just add a little bit of flavor to it

I'm just putting one tablespoon of rice wine in a bowl along with two tablespoons of coconut amino

You can also use low sodium soy sauce instead of coconut aminos

I just prefer the coconut aminos. And I am going to put the tofu cubes in there

I'm going to toss it around a little bit to get them coated. And I'm just going to put it in the refrigerator for about 30 minutes

So while the tofu is marinating, I'm going to go ahead and make my batter

I have a small little bowl here and I am just going to add 3 quarters of a cup of flour

three quarters of a teaspoon of baking powder, half a tablespoon of garlic powder

half a tablespoon of onion powder, half a tablespoon of salt, half a tablespoon of sugar

quarter teaspoon of white pepper, and one cup of water. You can adjust the amount of water

depending on how thick you want your batter to be So if you want a really thick coating you can use a little less water or for a thinner coating you can use a little bit more water Just keep in mind that if you do use less water you may need to make more batter overall

If each piece of tofu is going to take more batter So my batter's all mixed up I've got another bowl here. I'm gonna put half a cup of flour in there

You're probably gonna use all of it you can add more as you need it but we don't want to add more than we're gonna need and then have to throw it out I'm also gonna put

a plate here so I have a place to put my tofu after I've coated it and it's ready to be fried

So over on the stove I'm going to start heating up some peanut oil in a large saute pan

You don't have to use peanut oil, you can use whatever oil you want to use to fry in, I just

happen to like peanut oil. I'm going to heat it over medium heat. You want the oil to be around

350 degrees so you'll see it start to ripple when it's heating up and if you toss a little

bit of water in the oil it should splatter out when it is red

So my tofu is pretty well marinated. I am ready to start coating it. I'm gonna start by dropping a few pieces in the flour

toss them around, make sure that they are coated. Then I'm gonna dredge the pieces through the batter. I'm taking them out with two forks just to keep my hands

Clean and then I gonna put it back in the flour for another coat and then I just gonna set it aside here on the plate before I put it in the oil So finally we are going to fry the tofu You can do this in an air fryer if you have one but I am using my saute pan with oil and I just going to drop as many pieces as I can comfortably fit in the pan while they still have room to move around If your oil is shallow like mine you going to need to turn their tofu pieces to make sure that they get cooked nice

and golden all the way around and it'll take about three to six minutes of frying until you get this

nice golden brown color that's the color we are going for and when they're ready you can just take them out

either with tongs or a metal spatula and set them on paper towels to let the oil drain all right well there you go

we have super crispy tofu you can use this crispy tofu for all kinds of takeout recipes just one morning it is

crispier when it is fresh so if you put it in the refrigerator it'll be fine it'll still taste

good it's just not going to be as crispy as it is on the first day but that's pretty much the case

for any fried food next week i am going to use this tofu to make general sauce tofu so if you want to see

that recipe hit subscribe and i'll see you next time