How to Make Tofu Puffs | Homemade Deep Fried Tofu
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Learn how to make super fluffy tofu puffs at home completely from scratch with this easy to follow step-by-step guide!
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.
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.
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).
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).
Pressed tofu, vacuum sealed tofu and regular tofu are also a no no for tofu puffs.
How long can I store Homemade Tofu Puffs
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.
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.
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.
How to Make Tofu Puffs
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 2×2 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.
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
Homemade Deep Fried Tofu Recipe
Ingredients:
1 block Fresh Tofu (see notes)
700 to 1 liter Vegetable Oil (for frying)
Method:
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.
2. Cut the tofu into cubes (or triangles if you like). I cut mine to about 2×2 cm (a bit less than 1 inch per side) as I find they puff up more nicely the chunkier they are.
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.
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. 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.
5. 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.
Some of the recipes you can used puffed tofu into:
– 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
15 comments
I learned that the tofu you start with is the key! Didn’t puff up the first time I use hard tofu. It wass still good though.
Yes Maris, the type of tofu used is important.
Amazing! they came out perfect, spongy and light!
the only con is finding the right tofu but well worhty!
[…] to the blog A Veg Taste From A to Z, tofu puffs are essentially deep-fried cubes of tofu, but you shouldn’t use just any kind of […]
This recipe is a game changer! They are so fluffy and light! They don’t come well with any tofu though, I need to get the firmest silken tofu on the market.
The recipe says deep fry but the photos show shallow frying……please advise which.
Hi Chris.. It might seem to you that they are shallow fried, but I assure you they are indeed deep fried in plenty of hot oil. By shallow frying they won’t puff at all 🙂
Have a nice day.
Just seen this post on facebook. Can’t wait to try!
These are simply amazing! I enjoy making from time to time, and they freeze very well too.
They are, aren’t they? I make big batches too to pop in the freezer and use in soups. They’re a drug! LOL
I’m from Singapore and these is exactly how my grandmother used to make. You absolutely nailed them!
I’m so grateful for this recipe as I cannot find this tofu near me.
They came out perfect, it’s already the second time I made these. Thanks Adriana.
I’m so pleased to hear that Tina. Thanks for finding the time to leave a comment, means a lot! 🙂
I really want to try this but I’m not sure how to find this kind of tofu in the U.S. Do you have any suggestions?
Hi Kat, unfortunately I’m in the UK but I’m quite confident you can try to some Asian shops/markets near you. They might even sell the ready puffs!
Good luck finding it!