Crispy Golden Tofu Bites (Printable Version)

Golden tofu bites with a savory coating, ideal as a snack or salad topper packed with plant-based protein.

# What You Need:

→ Tofu

01 - 14 oz extra-firm tofu

→ Marinade

02 - 2 tbsp soy sauce (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 (gluten-free if needed)
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ For Frying

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

# How-To Steps:

01 - Wrap tofu block in a clean towel, place a heavy object atop, and press for 10 to 15 minutes to remove excess moisture.
02 - Cut pressed tofu into approximately 3/4 inch (2 cm) bite-sized cubes.
03 - Whisk soy sauce, sesame oil, rice vinegar, garlic powder, and onion powder in a bowl. Add tofu cubes and gently toss to coat; let marinate for 10 minutes.
04 - Combine cornstarch, panko breadcrumbs, salt, and black pepper in a shallow bowl.
05 - Thoroughly dredge each marinated tofu cube in the cornstarch mixture, ensuring even coverage.
06 - Warm vegetable oil in a large nonstick skillet over medium-high heat.
07 - Place tofu cubes in a single layer; fry 2–3 minutes per side until golden brown and crisp, about 10 minutes total, cooking in batches if needed.
08 - Transfer tofu to paper towels to drain briefly. Serve hot with preferred dipping sauce.

# Helpful Tips:

01 -
  • They're ridiculously easy to make but taste like you put real effort in, which is the kind of small kitchen magic I live for.
  • Works as a snack, appetizer, or the protein nobody expected to enjoy at dinner.
  • Takes less than 40 minutes total, which means you can make them on a weeknight impulse without regret.
02 -
  • The water pressing step is non-negotiable—I skipped it once thinking I could save time, and the tofu steamed into mushiness instead of crisping.
  • Don't overcrowd the pan when frying; one layer of tofu cubes is the right amount, which means you'll likely need to cook in two batches.
  • The cornstarch is what gives you that shattering, golden crust, so don't be tempted to substitute flour.
03 -
  • If your oil isn't hot enough when you add the tofu, you'll get a greasy coating instead of a crispy one—test it with a tiny piece first to hear that immediate, aggressive sizzle.
  • The moment you flip a cube is crucial; wait until the bottom is truly golden before turning, because flipping too early sticks the coating to the pan.

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