Crispy golden tofu bites (Printer-friendly)

Golden tofu bites with a crunchy coating, perfect for snacking or topping salads.

# What You Need:

→ Tofu

01 - 14 oz extra-firm tofu

→ Marinade

02 - 2 tbsp soy sauce (substitute tamari for gluten-free)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp garlic powder
06 - 1 tsp onion powder

→ Coating

07 - 3 tbsp cornstarch
08 - 2 tbsp panko breadcrumbs (use gluten-free if necessary)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ For Frying

11 - 2 to 3 tbsp vegetable oil (canola or sunflower)

# How to Make It:

01 - Wrap tofu block in a clean towel and set a heavy object on top. Allow it to press for 10 to 15 minutes to expel moisture.
02 - Cut the pressed tofu into bite-sized cubes approximately 3/4 inch each.
03 - Whisk soy sauce, sesame oil, rice vinegar, garlic powder, and onion powder in a bowl. Add tofu cubes and toss gently to coat. Let them marinate for 10 minutes.
04 - In a shallow dish, mix cornstarch, panko breadcrumbs, salt, and black pepper evenly.
05 - Dip each marinated tofu cube thoroughly into the coating mixture until evenly covered.
06 - Warm vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
07 - Place tofu cubes in a single layer in the skillet, frying in batches if necessary. Cook 2 to 3 minutes on each side, turning carefully, until all sides are golden brown and crispy, about 10 minutes total.
08 - Remove tofu from skillet and drain briefly on paper towels. Serve immediately with preferred dipping sauce.

# Expert Tips:

01 -
  • They're crispy on the outside and tender inside, with zero mealy texture if you press properly.
  • Ready in 35 minutes total, making them perfect for weeknight snacking or last-minute entertaining.
  • Works as an appetizer, salad topper, or standalone snack—genuinely versatile without being boring.
02 -
  • Pressing the tofu isn't optional—skipping this step is the difference between crispy bites and disappointing mushy disappointment.
  • Don't overcrowd the skillet or the tofu will steam instead of fry, and you'll lose all that beautiful crispiness you worked for.
  • The oil needs to be hot enough that the coating sizzles immediately, or you'll end up with greasy tofu instead of golden and crispy.
03 -
  • Keep your oil temperature consistent by turning the heat down slightly if the coating starts browning too fast—you want golden, not burnt.
  • If you find your first batch is greasy, you didn't let the oil get hot enough, so increase the heat a notch for batch two.

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