Fried Tofu

Fried Tofu

Equipment Required

  • two small bowls
  • whisk
  • pan for frying
  • frying tool, such as slotted spoon, pancake turner


· 1⁄2 block tofu, any type except silken

· 1 tablespoon soy sauce (San-J Organic Tamari Gluten Free)

· 2 tablespoons water

· 2 tablespoons Bob’s Red Mill GF Masa Harina Flour

· 1 tablespoon nutritional yeast

· 1 teaspoon chili powder (or 1⁄2 teaspoon of paprika)

· 1⁄8 teaspoon garlic powder

· 1⁄4 teaspoon onion powder

· 1⁄4 teaspoon Mrs Dash Table Blend

· 1⁄4 teaspoon salt

· 1⁄4 teaspoon pepper

· canola oil (for frying)


Drain the tofu and pat it dry. Cut the tofu into 1-inch cubes.

Mix the water and the tamari together in one of the small bowls. Dip each cube of tofu in the tamari mix, rotating to coat all the sides. Set the cubes on a plate.

Whisk all of the remaining dry ingredients together in the other bowl.

Carefully roll each cube of tofu in the mixture until it’s coated on all sides. Set the coated cubes on a clean plate.

Put 1⁄2 inch or more of canola oil in the pan. Heat the oil over medium low heat until it starts to shimmer and is about 350 degrees. A quick way to test the oil is with a dry bamboo skewer. Insert the blunt end into the oil until it touches the bottom of the pan. Bubbles should appear at the base of the skewer immediately. If you are only seeing a couple of bubbles, or none at all, the oil isn’t hot enough.

Carefully put the first coated cube of tofu into the oil. If it bubbles immediately, the oil is hot enough. Add the other cubes.

Fry quickly (it only takes a minute per side!) turning the cubes in the oil as needed.

Drain on a paper towel covered plate.