Deep-Fried Tofu
Submitted by kathleen
Tofu cubes rolled in wheat germ and cornstarch, then deep-fried until crispy and golden. A 3-ingredient vegetarian snack or side, ready in 30 minutes with soy or sweet and sour dip.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThree ingredients. Thirty minutes. Seriously crispy tofu.
The secret weapon here is wheat germ mixed with cornstarch. It gives the coating a nutty crunch that plain flour just can’t match.
Cube, roll, fry, dip. That’s the whole process.
Serve these with soy sauce for something savory or sweet and sour sauce if you want that sticky, tangy contrast.
Pro Tips
- Press the tofu for at least 15 minutes before cubing. Dry tofu fries crispier
- Fry in small batches so the oil stays hot. Crowding the basket leads to soggy cubes
- Drain on a wire rack instead of paper towels if you have one. It keeps the bottom from steaming and going soft
Variations
- Toss the fried cubes in teriyaki sauce for a glazed finish
- Sprinkle with sesame seeds and sliced scallions for an easy garnish
- Use as a crunchy topping for rice bowls or noodle salads
Ingredients
Directions
1) Roll the tofu cubes in the wheat germ mixed with cornstarch.
Heat the oil to 350℉ (180℃) on a deep-fat frying thermometer.
2) Fry the cubes, a few at a time, in a basket in the hot oil.
Drain on paper towels and keep warm while making the remainder.
3) Serve with soy sauce or sweet and sour sauce dip.
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