Description
Puffed Tofu can be made two delicious ways: deep-fried for a crispy, airy texture or baked for a healthier alternative. This versatile tofu snack or addition to meals features tofu cubes coated in arrowroot powder and baking powder for a light, puffed exterior. Perfect served with dipping sauces, rice dishes, or as a protein-packed snack.
Ingredients
For Puffed Tofu
- Oil for frying, such as safflower seed, canola, or vegetable (omit if baking)
- 1 pound block of fresh tofu (preferred, but can use firm or extra firm)
- ½ cup arrowroot powder or cornstarch
- 1 teaspoon baking powder
Instructions
- Heat Oil: Pour about 3 inches of oil into a large, heavy-bottomed pot with tall sides and heat it over medium-high heat. Use a frying thermometer to monitor the temperature until it reaches 375°F (191°C). Once reached, reduce heat to medium or medium-low to maintain temperature.
- Prepare Tofu: Remove tofu from its package, drain excess water, and gently pat dry with paper towels or a clean kitchen towel without pressing. Cut tofu into roughly 1 ¼ inch cubes or triangles.
- Coat Tofu: Mix arrowroot powder or cornstarch with baking powder in a medium bowl. Roll each tofu cube in the mixture to cover all sides evenly, then place them on a plate.
- Fry Tofu: Carefully drop tofu pieces one at a time into the hot oil using a utensil or spider strainer to avoid splashes. Fry in batches to avoid overcrowding. Stir gently for the first 2 minutes to prevent sticking. The tofu will float after 3-4 minutes and should be cooked until lightly and evenly browned.
- Drain and Cool: Remove tofu with a spider strainer or slotted spoon and place on a cooling rack over a tray or paper-towel-lined plate to catch excess oil.
- Repeat: Continue frying remaining tofu in batches until all are cooked. Turn off heat when done.
- Serve: Enjoy puffed tofu with your favorite dipping sauce, alongside rice, or incorporated into other dishes.
- Store Leftovers: Refrigerate in an airtight container for 2-3 days. Freezing is possible but may affect texture, making tofu chewier.
- For Oven-Baked Method - Preheat Oven: Preheat your oven to 400°F (205°C) and line a rimmed baking tray with a silicone mat or parchment paper.
- Press Tofu: Wrap tofu in towels and press with a heavy weight or tofu press for 15-20 minutes to remove excess moisture.
- Cut Tofu: Cube or cut tofu into 1 ¼ inch pieces.
- Bread Tofu: Coat tofu pieces evenly with arrowroot powder or cornstarch mixed with baking powder. Place on the prepared baking tray, leaving space between each piece.
- Bake Tofu: Bake for 25-30 minutes until puffed and desired texture is reached. Flip pieces and rotate tray halfway through baking for even cooking.
- Serve and Store: Serve baked puffed tofu similarly to fried, with dipping sauces or incorporated into meals. Store refrigerated in an airtight container for up to 2-3 days; freezing may alter texture.
Notes
- Use fresh tofu if possible for better puffing; firm or extra firm tofu also works.
- Arrowroot powder or cornstarch helps create a light, crispy coating.
- Baking powder aids in puffing the tofu during cooking.
- Do not press fresh tofu before frying to help retain moisture; pressing is recommended only when baking.
- Monitor oil temperature carefully to ensure perfect puffing and avoid soggy or burnt tofu.
- Oven-baked tofu is a healthier alternative but less crispy than deep fried.
- Cool tofu on a wire rack to keep it crisp after frying or baking.
- Leftover puffed tofu is best eaten fresh on the same day.
