Crispy Tofu


  • 1 14 oz. block Extra Firm Tofu
  • 1 beaten egg
  • ½ tsp. Salt
  • ¼ tsp. ground pepper
  • 1/8 tsp. Chinese five spice
  • ½ cup Cornstarch
  • Vegetable oil
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  1. Drain the liquid from the Tofu* and “press” the extra liquid out by wrapping it in paper towel or a clean dish towel.
  2. Cut the Tofu into even cubes. I like mine bite size.
  3. Preheat the oil in a medium pot up to 360 – 380 F.
  4. Beat your egg with salt, pepper, and Chinese five spice powder.
  5. Add the cubed Tofu to a large bowl, then use a spatula to gently toss it with the seasoned egg, seasoned until evenly coated.
  6. Sprinkle the cornstarch over the tofu tossing occasionally to evenly coat.
  7. Once the oil is hot, add the tofu in batches (if necessary) into the pan. And fry until lightly golden brown. About 3 minutes.
  8. Transfer into a wire rack and enjoy it warm with your favorite dipping sauce.


* Try to get the tofu as dry as possible to get better results and to avoid splattering.