Learn how to make super fluffy tofu puffs (aka puffed tofu/deep fried tofu) at home completely from scratch with this easy to follow step-by-step guide!

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Puffed tofu is a versatile and delicious ingredient that can elevate any dish with its unique texture and absorbent nature. Made from firm tofu that has been deep-fried or air-fried until it becomes light and airy, puffed tofu adds a delightful crunch and a mild, nutty flavour to salads, stir-fries, and noodle dishes. It's a popular choice for vegans and vegetarians looking for plant-based protein options. Puffed tofu can be seasoned with various spices or sauces, making it a versatile addition to your culinary repertoire.

Since I posted these Tofu Puffs with Asian Vegan Mushroom Sauce I've been receiving lots requests for the basic recipe of tofu puffs I often feature in my recipes.
So here I am today, making a step-by-step guide for homemade deep fried tofu.

This guide will include a small FAQ section and the usual full recipe with all the detailed instructions.

I as well recorded a video in the making, that you can check later on the post, so you can actually see yourself how easily these can be made at home if you cannot find them in the shops.

💭FAQs

What are Tofu Puffs

Tofu puffs (tow-hu tawt in Thai) are deep-fried tofu cubes (or triangles) very chewy and absorbent, perfect for saucy dishes like stews and broths.
Their airy and spongy texture with a crispy outside makes them also very good for stuffing, but also amazing in stir fries. 
Tofu puffs are often used as a meat replacement in most Thai dishes.

What are Tofu Puffs Made of

They are pure pieces of bean curd (another name for tofu) that are simply deep fried in very hot vegetable oil. As simple as that.
The traditional way to make them only requires these two simple ingredients, no added starches or spices are required. Puffed tofu is a super versatile basic ingredient. Think of it as a white canvas that you can use as a flavour vector ready to gain personality due to whichever sauce you fancy serving them with. 
In fact, due to their texture, slightly crispy on the outside whilst being fluffy and spongy on the inside, they make the perfect base for a variety of dishes, such as soups (Vegan Laksa), stir fries and even vegetable skewers.

What's the difference between tofu and tofu puffs?

Tofu puffs basically consist in deep fried soft tofu, method that allows its high water content to be quickly removed, resulting in an airy and puffy centre and a golden and slightly oily exterior. These versatile puffs are commonly used in stuffed tofu dishes and soups, absorbing and enhancing the flavours of the surrounding ingredients.

Where can I find Tofu Puffs

They can be easily found in Asian supermarkets in the refrigerated section. Depending on the size of the shop, they can also be found in the freezer in bags ranging from small to very big.

What Type of Tofu to Use

If you are looking to make tofu puffs at home you will need to get your hands on fresh tofu.

Fresh tofu is largely found in Asian stores and supermarkets. If you don't have any of these stores close, always check on the Internet if you have any Asian online shop that delivers to you. They normally ship in 1-2 days and when ordering fresh food, you will get it within 48 hours (normally max 24) after the goods have been shipped.

An important point that I cannot stress enough is the firmness of the tofu.

You want to get Fresh Tofu that ranges from firm to medium firm (there must literally be stated fresh tofu on the package).

Please Note: Pressed tofu, vacuum sealed tofu and regular tofu are also a no no for tofu puffs. Extra firm can still work, but it's not ideal, and you definitely don't want to use soft or silken tofu (in these case the tofu pieces will crumble after they come in contact with the hot oil).

Can I eat Tofu Puffs raw? 

Considering puffed tofu is already being deep fried, yes, it can be consumed straight out of the package if you like, although I still recommend to heat it up slightly.

Are Tofu Puffs Healthy

Despite the nutritional benefits of tofu, I won't consider deep fried tofu a healthy food choice. Although tofu is naturally low in calories and fat, frying drastically increases the dish's calorie count due to the increased level of fat. On the other hand, puffed tofu is rich in a variety of high-quality protein and nutrition, it is naturally gluten-free, it has no cholesterol, and it is an excellent source of iron and calcium.

🔪 How to Make Puffed Tofu

STEP 1

Remove the tofu from the packaging, place it on a plate and gently squeeze between a couple of kitchen paper sheets to remove out the extra moisture. You don't need to press it extremely (actually be careful not to break the tofu block as it is quite delicate), we just want to avoid the tofu pieces to have too much of water content in order to fry them in the safest way possible.

STEP 2

Cut the tofu into cubes (or triangles if you like). I cut mine to about 2x2 cm (a bit less than 1 inch per side) as I find they puff up more nicely the chunkier they are.

STEP 3 

Bring abundant vegetable oil to temperature. Ideally you want to fry the tofu at a temperature of 190°C (375°F).

If you don't have a thermometer, place a wooden skewer in the hot oil, if little bubbles start to form around it that's the clue that your oil is hot enough.

STEP 4 

Deep fry the tofu pieces. Carefully place the tofu pieces in the hot oil. This step can get quite messy, so I do recommend you to cover the pan with a splatter guard or screen to limit the mess to a minimum. 
Also try not to over fill the pan, but fry in 2 or three batches, depending on the size of your pan.
The total cooking time will be of about 10 to 15 minutes, depending on the size of the tofu. Within the first 3 max 4 minutes the tofu will start to float, that's a good sign, that means it is puffing up perfectly. 
During the cooking time do stir the pieces with a pair of tongs, especially in the early stages, to avoid the tofu pieces sticking one to another.

Remove the puffed tofu pieces once they turn golden all the way around and place on a cookie cooling rack covered with a few kitchen paper sheets to absorb the excess of oil.

🥡Storage

How Long They Last

I would recommend to use homemade tofu puffs immediately for best quality dishes, or at least within 48 hours after making them. They can be stored in an air-tight container in the fridge.

Can I freeze Tofu Puffs

Homemade tofu puffs are suitable for home freezing, however they might change the texture and become more chewy the more you store them.

✍🏻Variations

Can I make Tofu Puffs in the Air Fryer

You can indeed air fry tofu cubes for an healthier alternative, however they won't puff up as nicely as they do when deep fried in oil. So if you're looking to recreate the exact texture of the tofu puffs in the air fryer, sadly the answer will be no.

Can I make Tofu Puffs in the Oven

As per the air fryer, baking the tofu in the oven, for what would be another great low calories alternative, it won't give the same results as the deep fry method.

Now that I covered the most asked questions about the topic (please feel free to ask in the comment section if you have any other), let's finally see how Tofu Puffs are prepared.

🍛Where to Use it

Use in your favourite recipes or take inspiration from the followings:
- Tofu Puffs with Asian Vegan Mushroom Sauce
- Thai Style Vegan Drunken Noodles 
- Best Vegan Soba Noodle Ramen
- Tofu Puffs with Eggplant in Peanut Sauce
- Marinated Tofu Puffs Skewers
- Chinese Style Tofu Puffs with Veggies

📖Recipe

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5 from 16 votes

How to Make Tofu Puffs

Learn how to make super fluffy tofu puffs at home completely from scratch with this easy to follow step-by-step guide!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Ingredients

• ▢ 1 block Fresh Tofu see notes
• ▢ 700 to 1 litre Vegetable Oil for frying

4 people

Cook ModePrevent your screen from going dark

Instructions

• Remove the tofu from the packaging, place it on a plate and gently squeeze between a couple of kitchen paper sheets to remove out the extra moisture.
• Cut the tofu into cubes (or triangles if you like). I cut mine to about 2x2 cm (a bit less than 1 inch per side) as I find they puff up more nicely the chunkier they are.
• Bring abundant vegetable oil to temperature. Ideally you want to fry the tofu at a temperature of 190°C (375°F). If you don't have a thermometer, place a wooden skewer in the hot oil, if little bubbles start to form around it that's the clue that your oil is hot enough.
• Deep fry the tofu pieces. Carefully place the tofu pieces in the hot oil. This step can get quite messy, so I do recommend you to cover the pan with a splatter guard or screen to limit the mess to a minimum. Also try not to over fill the pan, but fry in 2 or three batches, depending on the size of your pan. Notes: The total cooking time will be of about 10 to 15 minutes, depending on the size of the tofu. Within the first 3 max 4 minutes the tofu will start to float, that's a good sign, that means it is puffing up perfectly. During the cooking time do stir the pieces with a pair of tongs, especially in the early stages, to avoid the tofu pieces sticking one to another.
• Remove the puffed tofu pieces once they turn golden all the way around and place on a cookie cooling rack covered with a few kitchen paper sheets to absorb the excess of oil, and use in your favourite recipes.

Notes

You want to get Fresh Tofu that ranges from firm to medium firm (there must literally be stated "fresh tofu" on the package).
Fresh tofu is largely found in Asian stores and supermarkets.

Nutrition

Serving: 50g | Calories: 130kcal | Carbohydrates: 2g | Protein: 11g | Fat: 9g | Saturated Fat: 1.5g | Calcium: 40mg | Iron: 1mg

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