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Super Crispy Fried Silken Tofu

This crispy fried silken tofu is easy to make and offers a delightful texture combination, perfect for a snack or main dish. Customize with your favorite dipping sauces.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block Silken Firm Tofu Use firm silken tofu for best results.
  • 1 cup Flour All-purpose, Gluten-free, or Chickpea; choose based on dietary needs.
  • 1/2 cup Water Adjust until smooth.
  • 1 teaspoon Smoked Paprika Adds smokiness to the flavor.
  • 1 teaspoon Garlic Powder Provides savory depth.
  • 1/2 teaspoon Sea Salt Enhances flavors.
  • 1/4 teaspoon Black Pepper Offers mild heat.
  • 1 cup Panko Breadcrumbs Creates a crispy coating.
  • 1 cup Vegetable Oil For frying, use oil with high smoke point.
  • 1/2 cup Vegan Mayonnaise Base for sriracha mayo.
  • 2 tablespoons Sriracha Sauce Spicy kick for dipping.

Method
 

Preparation
  1. Drain the tofu and carefully press it between paper towels to remove excess moisture.
  2. In a bowl, mix flour, smoked paprika, garlic powder, sea salt, black pepper, and water. Stir until smooth.
  3. Cut the tofu into desired shapes. Dip each piece into the batter, letting excess drip off, and then coat in panko breadcrumbs.
Frying
  1. In a deep pan, heat the vegetable oil over medium-high heat.
  2. Once the oil is hot, carefully add the coated tofu pieces. Fry in batches for about 3-4 minutes on each side or until golden brown.
  3. Use a slotted spoon to remove the tofu and place it on paper towels to drain excess oil.
Dipping Sauce
  1. In a small bowl, mix vegan mayonnaise and sriracha sauce to create a spicy dipping sauce.

Notes

Serve crispy tofu with sriracha mayo, garnished with chopped green onions or sesame seeds. Store leftovers in an airtight container for up to 2 days; reheat to regain texture. For best results, ensure oil is hot enough before frying.