Crispy Tofu Cubes
The secret to decent tofu is abandoning the idea that it should be soft. By removing the excess water and using high heat, you transform the texture from spongy to shattering.
Commit to the press
If you skip pressing the moisture out, the tofu will steam instead of fry, resulting in a rubbery chew. Use firm or extra-firm blocks only.
- heavy skillet or wok
- kitchen towels or paper towels
- heavy cutting board or cast iron skillet (for pressing)
- slotted spoon
What goes in.
- 14 ozextra-firm tofu, drained
- 1/2 cupcornstarch
- 1/2 cupneutral oil, such as grapeseed or canola
- 1 tspfine sea salt
The weight-press method
Wrap the tofu block in a dry towel and place a heavy object on top for at least 30 minutes. This forces out the internal water, ensuring the oil can crisp the exterior rather than just boiling the moisture away.
The method.
Press the tofu
Wrap the block in a clean dish towel. Set it on a flat surface, place a heavy cutting board on top, and weight it down with cans or a heavy pan. Let it sit for 30 minutes.
Cut and season
Cut the pressed block into uniform 1-inch cubes. Toss them in a bowl with the salt to draw out remaining surface moisture.
Coat with starch
Add the cornstarch to the bowl. Toss gently until every face of the cube is covered in a fine, white powder. Shake off the excess.
Heat the oil
Heat the oil in your skillet over medium-high heat. You will know it is ready when a small piece of tofu sizzles violently upon touching the oil.
Fry until golden
Place cubes in the pan, ensuring they do not touch. Fry for 2-3 minutes per side. Use your tongs to turn them only when a solid, pale-gold crust has formed.
Drain
Remove the cubes and set them on a wire rack or paper-lined plate for one minute before serving.
Other turns to take.
Spice-dusted
Add a tablespoon of Sichuan peppercorns or smoked paprika to the cornstarch before coating.
Soy-Glazed
Quickly toss the fried cubes in a reduction of soy sauce, ginger, and honey immediately before serving to keep the crust from softening.
When it doesn't go to plan.
Do not crowd the pan; if the cubes touch, they will stick together and steam instead of crisping.
If using a non-stick pan, monitor the heat closely; cornstarch can burn if the oil gets too hot.
Serve immediately, as the starch crust loses its rigidity as it cools.
The ones that keep coming up.
Can I bake these instead?
You can, but they will not achieve the same shattered-glass crunch. Bake at 400°F (200°C) for 30 minutes, turning halfway, with a light spray of oil.
Why did my cornstarch turn into a gummy paste?
The tofu was likely still too wet, or you added the salt too early, which draws out even more water from the center.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe