Discover the easiest way to make golden crispy Puffed Tofu at home. With just a couple of ingredients, this recipe is a breeze to follow - perfect for those last-minute cravings.
Get ready for a delightful culinary experience that's both budget-friendly and effortlessly delicious!
We love to serve puffed tofu as tahu gejrot, a classic Indonesian tofu dish, in which it is served in a sweet and spicy sauce. Puffed tofu is also great in soups such as Pho, topped on stews like this Mediterranean vegetable stew, and goes well with many vegan salads!
If you are a tofu lover you will crave our other tofu recipes such as shredded tofu or tofu steak!
🍮 What is Puffed Tofu?
Puffed tofu is a type of tofu with air bubbles inside, causing for a light and airy texture. It is also sometimes referred to as "tofu puffs" or "fried tofu puffs."
To make puffed tofu, firm tofu is first cut into small cubes or slices and then heated until it expands and becomes puffy. High heat causes the water content in the tofu to evaporate, creating air pockets and causing the tofu to puff up.
Puffed tofu has a crispy exterior and a soft, fluffy interior and is popular in Asian cuisine, particularly in dishes like soups, stews, curries, and stir-fries. Because of its unique texture, it absorbs the flavors of sauces and other ingredients very well!
📋 Ingredients
To make puffed tofu at home you need the following ingredients:
- Firm or Extra-Firm Tofu: Using firm or extra-firm tofu is essential because it contains less moisture than softer varieties. This lower moisture content helps the tofu hold its shape during the frying process and achieve that desired crispiness on the outside while remaining tender on the inside.
- Oil for Frying: Frying in oil is crucial for achieving the crispy, golden-brown exterior characteristic of puffed tofu. However, we have other cooking methods to make puffed tofu, such as air-frying and baking as explained in the how-to section.
- Optional Cornstarch: Cornstarch is used to coat the tofu cubes before frying. It serves a couple of purposes. First, it creates a thin, protective layer on the tofu that helps it to crisp up evenly during frying. Secondly, it enhances the overall appearance of the puffed tofu by giving it a beautiful golden color.
See the recipe card below for a full list of ingredients and measurements.
🔄 Substitutions
Are you looking for substitutions or quicker alternatives? Here is a list of possible substitutions for puffy tofu:
- Tofu: While the recipe calls for firm or extra-firm tofu, you can use medium-firm tofu, if that's what you have on hand. Another alternative is using Bean curd puffs, also known as tofu skins, which are soy-based sheets with a porous texture. You can get it at Asian supermarkets and through online retailers.
- Oil: Choose the type of oil for frying based on your preference. Grapeseed oil, peanut oil, canola oil, vegetable oil, avocado oil, or sunflower oil are all safe for frying. Make sure to choose an oil with a high smoke point to prevent it from breaking down at frying temperatures!
- Cornstarch: If you don't have cornstarch, you can either omit the starch or use potato starch or tapioca starch as alternatives for coating the tofu cubes. These starches will provide a similar crispy texture and beautiful golden color.
Keep in mind, that substitutions will bring their own unique flavors and texture to your tofu puffs. Enjoy exploring different variations and discovering your favorite twist on our recipe!
💡 Flavor Variations
There are many delicious variations to explore with this puffed tofu recipe! Here are a few ideas to zing it up:
- Seasonings: Add your favorite seasonings or spices to the tofu cubes before or after frying. Consider options like garlic powder, onion powder, smoked paprika, chili powder, or Chinese five-spice powder for extra flavor. You could even mix the seasonings into the starch for a flavorful coating!
- Sauces & Marinades: Instead of rolling the tofu in cornstarch, marinate it in a flavorful sauce before or after frying. For example, a mixture of soy sauce, ginger, and garlic, can infuse the tofu with a savory taste. One of our favorites is tahu gejrot!
- Breading: If you prefer a thicker and crunchier coating, you can dip the tofu cubes in a mixture of breadcrumbs, panko crumbs, or crushed crackers after the cornstarch coating like our breaded vegan chicken wings.
- Spicy Kick: For a spicy twist, coat the tofu in a mixture of chili flakes, gochujang, or hot sauce combined with cornstarch. This will give your puffed tofu a spicy kick.
- Nutritional Yeast: Sprinkle some nutritional yeast on the tofu puffs for a cheesy, umami flavor.
- Flavored Salt: Experiment with different types of flavored salts like truffle salt, smoked salt, or herb-infused salts to enhance the overall taste.
Feel free to mix and match these flavor variations and play with the recipe. Experimenting with different ingredients and flavors is part of the fun!
If you end up whipping up a fantastic variation, don't forget to drop a comment at the bottom of the blog post!
🍽 Equipment
To make puffed tofu at home you need a few kitchen items. Use a deep frying pan or pot to heat up the oil and fry your tofu cubes.
A slotted spoon or ladle is essential for adding and removing tofu from the hot oil. If you don't have either you may have a pasta fork instead, which will work too.
To monitor and maintain the correct frying temperature use a kitchen thermometer such as Thermapen.
For cutting the tofu into cubes before frying use a knife and cutting board. Paper towels absorb excess oil from the fried tofu cubes.
Optionally use tongs, which are handy for gently turning tofu cubes while frying or even cooking.
👩🏽🍳 How To Make Puffed Tofu?
Let's chat about how to make the best fried puffed tofu from scratch! Follow our step-by-step guide:
1. Add Oil: In a deep frying pot or pan, add frying-safe oil of choice.
2. Heat the Oil: Heat the oil to 350°F (which is 175°C).
3. Prepare the Tofu: While the oil is heating, drain the tofu, pat dry, and cut it into bite-sized cubes, roughly around 1 inch in size.
4. Optional - Coat with Cornstarch: For a beautiful color and even shape, you can roll the tofu cubes in cornstarch.
5. Fry the Tofu: Carefully add the tofu to the hot oil using a slotted spoon or ladle, being cautious of potential splatters. Fry the puffed tofu until it turns golden brown and crispy, which usually takes about 10-15 minutes.
However, cooking times may vary depending on the size of the tofu cubes. Be sure to check the oil temperature regularly, adjusting the heat to keep it between 350°F and 375°F.
6. Drain and Cool: Using a slotted spoon, remove the puffed tofu from the oil and place it on paper towels to drain any excess oil.
Allow the puffed tofu to cool slightly before incorporating it into soups, stews, or other delightful dishes.
Alternative Cooking Methods:
- Air Fryer: Use an air fryer to achieve a crispy exterior without submerging the tofu in oil. Simply coat the tofu cubes with a light layer of oil or cooking spray, then air fry them at 400°F (205°C) until they become crispy and golden brown (around 6 - 10 minutes).
- Baking: Baking is a healthier alternative to frying. Place the prepared tofu cubes on a baking sheet lined with parchment paper, lightly brush or spray them with oil, and bake in a preheated oven at 425°F (220°C) until they are golden and crispy. Flip them halfway through the cooking process for even browning.
- Oil-Free Option: For a completely oil-free approach, you can bake or air fry the tofu cubes without any added oil. However, check on them regularly to prevent drying out or burning.
✨ Sprinkle's Expert Tips ✨
- Pressing the Tofu: Pressing the tofu beforehand is not necessary to make puffed tofu. If your tofu is excessively wet and dripping with water, gently pat it dry with paper towels before cutting it into cubes or slices and frying it. The key is not to press it to the point where it becomes completely dry, as you would for some other tofu preparations. You want the tofu to retain some moisture so that it can puff up during frying.
- Cut Evenly: Cut the tofu into uniform, bite-sized cubes as best as possible to ensure even cooking. This helps all the pieces cook at the same rate!
- Avoid Crowding the Pan: Fry the tofu in batches if necessary, making sure not to overcrowd the pan. Overcrowding can lead to uneven frying and soggy results.
- Monitor Cooking Time: Keep a close eye on the tofu while frying. Cooking times can vary depending on the size of the cubes and the oil temperature. Aim for a golden brown and crispy exterior.
- Allow Cooling Time: Let the puffed tofu cool slightly before using it in dishes. This helps the interior firm up a bit, giving you a pleasing contrast between the crispy exterior and the soft interior.
- Tofu Tips: If you have general questions about tofu make sure to check out our tofu guide for more tips and tricks!
🍲 Serving Ideas
Fried tofu puffs are a versatile and delicious dish that can be served in various ways! So, what do you do with tofu puffs? Here are some of our favorite serving ideas:
- Tahu Gejrot: Tahu Gejrot is an Indonesian dish featuring fried puffed tofu cubes served with a sweet and spicy sauce. It's a delightful dish!
- Stir-Fry: Top puffed tofu with your favorite stir-fry recipes. Its crispy texture pairs well with a variety of vegetables and sauces, such as teriyaki, black bean, or garlic sauce.
- Soup and Noodle Bowls: Drop puffed tofu into soups, stews, or noodle bowls to add a satisfying crunch. It goes well with miso soup, ramen, and my personal favorite: pho!
- Salads: Toss puffed tofu cubes into your favorite vegan salads as a protein-rich topping. They add a crunchy texture and absorb the salad dressing beautifully.
- Curries: Add puffed tofu to your favorite curry dishes to absorb the rich flavors. It's excellent in Thai, Indian, and Japanese curries. We love it on our Aloo Gobi and often use it in our Japanese curry recipe instead of TVP.
- Sushi Rolls: Cut the tofu in long strips before frying and use it as a filling in summer rolls, sushi rolls, or cucumber rolls.
- Sichuan Dishes: Use puffed tofu in Sichuan-style dishes like Kung Pao Tofu or Mapo Tofu for a tasty flavor experience.
Remember to serve your puffed tofu warm and crispy for the best experience. Whether you're making a meal with it or simply looking for a delicious snack, these serving ideas can elevate your puffed tofu game!
💭 Recipe FAQ
We recommend using firm or extra-firm tofu because of the lower moisture content. These varieties hold their shape during frying, resulting in a crispy exterior and tender interior.
Soft tofu or silken tofu has a higher moisture content and may not work as well for achieving the desired texture. Silken tofu is also more difficult to handle due to its soft texture, and easily falls apart when fried. However it can still result in a delicious fried tofu dish if done right.
Using a salad spinner on low to remove excess moisture from tofu is a creative idea. However, tofu is a relatively fragile ingredient, and the spinning motion in a salad spinner can exert force on the tofu, potentially causing it to crumble or break apart. Simply patting it dry is enough to make puffed tofu.
Tofu puffs can be a healthy choice when consumed in moderation. They are a good source of plant-based protein, low in saturated fats, and contain essential nutrients.
However, when deep-fried, they absorb oil, which increases unhealthy fats and calories, potentially diminishing its health benefits when consumed in excess. As with any food, it's important to consider the overall context of your diet.
Puffed tofu is hard to come by, however tofu puffs or tofu skins, are widely available in Asian grocery stores, particularly in the refrigerated or frozen section. They are available in various shapes and sizes, and some may already be pre-seasoned or marinated. Some online retailers sell them too!
Tofu is a soy-based product made from coagulated soy milk, resulting in a solid block with varying levels of firmness.
Tofu puffs, also known as tofu skins or bean curd puffs, are made from soybean curd sheets formed during tofu production. They have a unique spongy and porous texture, ideal for absorbing flavors and sauces, and are often used in different dishes than regular tofu.
Puffed tofu on the other hand means that regular firm or extra-firm tofu is cut into cubes or pieces, and then cooked to achieve a crispy on the outside while getting a puffy and tender interior. It's not a different type of tofu; it's a way of cooking regular tofu to create a unique texture.
🥣 Storage & Reheating Instructions
Storage: Allow the puffed tofu to cool completely at room temperature. This helps prevent condensation inside the storage container. Transfer the cooled puffed tofu to an airtight container.
You can separate layers of tofu with parchment paper or paper towels to prevent sticking if needed. Store the container with the puffed tofu in the refrigerator. Consume it within 2-3 days for the best quality.
Freezing: Allow the puffed tofu to cool completely. Place it in a single layer on a baking sheet or plate, making sure they don't touch. Freeze until they are firm, usually for a few hours.
Transfer the frozen puffed tofu to an airtight container or freezer-safe bag, separating layers with parchment paper.
Label and date the container or bag and store it in the freezer where it keeps fresh for around 2 to 3 months. When freezing puffed tofu keep in mind that it may affect its texture.
When you're ready to use your stored puffed tofu, thaw it in the fridge before reheating it using one of the methods mentioned below.
Reheating Methods:
To reheat leftover puffed tofu you have a few options.
- Oven or Toaster Oven: Preheat your oven or toaster oven to around 350°F (175°C). Place the puffed tofu on a baking sheet and heat for about 10-15 minutes, or until it's warmed through and crispy again.
- Air Fryer: If you have an air fryer, you can reheat puffed tofu by air frying it at a moderate temperature (around 350°F or 175°C) for a few minutes until it's heated through and crispy.
- Pan-frying: Heat a non-stick pan over medium heat and add a small amount of oil or cooking spray. Pan-fry the puffed tofu for a few minutes on each side until it's heated and crispy.
🌱 More Tofu Recipes You'll Love
📖 Recipe
Puffed Tofu
Equipment
- deep pot or pan
- slotted spoon or ladle
- grilling tongs turning tofu cubes while frying
Ingredients
- 14 oz firm tofu or extra-firm tofu
- oil for frying
Optional
- cornstarch for coating the tofu
Instructions
- In a deep frying pot or pan, heat the oil to 350°F (which is 175°C).
- While the oil is heating, drain the tofu, pat dry, and cut it into bite-sized cubes, roughly around 1 inch in size.
- Optional - For a beautiful color and even shape, you can roll the tofu cubes in cornstarch.
- Carefully add the tofu to the hot oil using a slotted spoon or ladle, being cautious of potential splatters. Fry the puffed tofu until it turns golden brown and crispy, which usually takes about 10-15 minutes. Be sure to check the oil temperature regularly, adjusting the heat to keep it between 320°F and 375°F.
- Using a slotted spoon, remove the puffed tofu from the oil and place it on paper towels to drain any excess oil. Allow the puffed tofu to cool slightly before incorporating it into soups, stews, or other delightful dishes.
- Alternative Cooking Methods
- Air Fryer: Use an air fryer to achieve a crispy exterior without submerging the tofu in oil. Simply coat the tofu cubes with a light layer of oil or cooking spray, then air fry them at 400°F (205°C) until they become crispy and golden brown (around 6 - 10 minutes).
- Baking: Baking is a healthier alternative to frying. Place the prepared tofu cubes on a baking sheet lined with parchment paper, lightly brush or spray them with oil, and bake in a preheated oven at 425°F (220°C) until they are golden and crispy. Flip them halfway through the cooking process for even browning.
- Oil-Free Option: For a completely oil-free approach, you can bake or air fry the tofu cubes without any added oil. However, check on them regularly to prevent drying out or burning.
Notes
Nutrition
The provided nutritional information is an estimate. Accuracy is not guaranteed.
For food safety see guidelines at USDA.gov.
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