Crispy Tofu Bites
Golden, crispy tofu cubes tossed in a flavorful ginger-soy glaze, garnished with sesame seeds and scallions. High in plant-based protein, fiber-rich, low in saturated fat, and quick to prepare, these bites are perfect as a snack, side, or main dish.
Equipment
- Wire rack (for draining tofu)
- Paper towels (for drying tofu)
- Grater (for ginger and garlic)
- Heavy-bottomed pot (for frying, 2-inch deep oil capacity)
- Tongs (for handling tofu)
- Mixing bowl (for sauce and tossing)
Ingredients
- 453 grams medium-firm tofu
- ⅛ teaspoon salt
- 6 grams fresh ginger
- 6 grams garlic grated
- ¼ cup mirin
- 2 tablespoons soy sauce
- ½ teaspoon black pepper coarsely ground
- 2 teaspoons toasted sesame seeds
- Scallion greens chopped (for garnish)
- 2 inches cooking oil for frying
Instructions
- Preparing the Tofu: Start by draining the tofu to remove excess water, which is crucial for achieving crispiness. Place the block of medium-firm tofu on a wire rack over a plate or tray and let it drain for at least one hour. This allows moisture to escape evenly. For faster results, you can gently press the tofu with a heavy object wrapped in paper towels.
- Cutting and Salting the Tofu: Once drained, place the tofu on a few layers of fresh paper towels. Carefully cut the tofu into 9 even cubes, roughly the size of bite-sized nuggets. Sprinkle ⅛ teaspoon of salt evenly over all sides of the cubes. The salt not only enhances flavor but also helps draw out a little extra moisture, promoting a golden, crispy exterior when frying.
- Preparing the Ginger Juice: Peel and grate 6 grams of fresh ginger into a small pan. Gather the grated ginger pulp in your hands and squeeze out as much juice as possible into the pan, discarding the fibrous pulp. Fresh ginger juice gives the glaze a vibrant, aromatic flavor that will infuse the tofu cubes.
- Adding Garlic and Aromatics: Grate 6 grams of garlic and add it directly to the pan with the ginger juice. Garlic adds depth and a slightly sweet pungency to the glaze, balancing the savory and sweet elements. Stir briefly to combine the flavors before moving to the next step.
- Making the Glaze: Add ¼ cup mirin, 2 tablespoons soy sauce, and ½ teaspoon coarsely ground black pepper to the pan. Place the pan over medium heat and bring the mixture to a boil. Allow it to simmer until it slightly thickens and the alcohol in the mirin evaporates (approximately one minute after reaching a full boil). Transfer the hot glaze to a mixing bowl and set aside. This glaze will coat the fried tofu, giving it a shiny, flavorful finish.
- Heating the Oil for Frying: Pour enough cooking oil into a heavy-bottomed pot to reach a depth of approximately 2 inches. Heat the oil to 360°F (180°C). Use a thermometer if possible to maintain accuracy. Ensure the pot is only half full to prevent dangerous splattering, as tofu contains residual moisture.
- Drying Tofu Before Frying: Pat the tofu cubes thoroughly with fresh paper towels on all sides. This step is essential to prevent oil splatter and helps the tofu develop a crispy, golden crust. Moisture left on the tofu surface will steam during frying, which can make the exterior soggy.
- Frying the Tofu: Carefully lower the tofu cubes into the hot oil using tongs, one at a time. Fry them undisturbed for 5–6 minutes. Avoid moving them around to prevent sticking or breaking. Check by gently lifting a cube with tongs; it should release easily and show a golden-brown bottom. Flip the cubes and fry the opposite side for another 5–6 minutes until all sides are evenly golden and crispy.
- Glazing the Tofu: Remove the fried tofu from the oil and immediately transfer it to the prepared bowl of ginger-soy glaze. Sprinkle 2 teaspoons of toasted sesame seeds over the tofu. Gently toss the cubes in the glaze until fully coated. This ensures each bite is flavorful and slightly sticky, with a subtle nutty crunch from the sesame seeds.
- Garnishing and Serving: Arrange the glazed tofu cubes on a serving plate. Sprinkle extra sesame seeds, a pinch of black pepper, and freshly chopped scallion greens over the top. The scallions add freshness and color contrast, making the dish visually appealing and flavorful. Serve immediately while warm and crispy, or use as a protein-packed addition to salads, rice bowls, or noodles.
Notes
- Tofu Selection Matters: Medium-firm tofu works best for frying; soft or silken tofu will break apart.
- Draining is Key: Remove excess water thoroughly to ensure the tofu becomes golden and crispy rather than soggy.
- Oil Safety: Use a deep, heavy-bottomed pot and do not overfill with oil. Frying tofu can cause bubbling due to moisture.
- Even Glazing: Toss the tofu gently in the sauce to coat all sides without breaking the cubes.
- Customizable Flavors: Adjust mirin, soy sauce, or ginger to your taste; add a pinch of chili flakes for heat.
