QiMeal
Crispy Fried Tofu
Crispy Fried Tofu · ready in 30 min · 4 servings · 210 kcal per serving · easy · 5 ingredients
Golden slices of tofu with a savory, umami-rich crust that turns crisp on the outside while staying tender inside, perfect for soaking up bold flavors.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
- kcal
- 210
- Difficulty
- easy
Ingredients · 4 servings
- 500 gExtra firm tofu
- 30 gTamari
- 30 gSoya sauce
- 20 gRed star nutritional yeast
- 30 gOlive oil
Equipment
stovetop, chef knife, cutting board, mixing bowl, nonstick skillet, serving plate, spoon, tongs
Instructions
- Prepare station
Gather all ingredients and set out a non-stick skillet, two bowls, tongs, and a cutting board for coating and frying the tofu. · 2 min
What to look for: thin sheen of oil
- Mix sauces
Pour the tamari and soya sauce into a bowl and stir them together to make a shallow dipping liquid. · 1 min
What to look for: dark liquid in bowl
- Prepare coating
Add the red star nutritional yeast to a second bowl and spread it out evenly for coating the tofu. · 2 min
What to look for: uniform flaky mixture
- Slice tofu
Cut the extra firm tofu into evenly sized slices so they cook and brown at the same rate. · 5 min
What to look for: even 0.5 cm slices
- Coat tofu
Dip each tofu slice into the tamari and soya sauce mixture, then press both sides into the nutritional yeast to coat. · 4 min
What to look for: tofu evenly coated
- Fry tofu
Heat olive oil in the non-stick skillet over medium heat, add the coated tofu, and fry until golden, flipping to brown both sides. · 8 min
What to look for: golden and crisp
- Serve tofu
Transfer the crispy fried tofu to serving plates and serve hot while the coating is still crunchy. · 1 min
What to look for: even browning both sides
Nutrition (per serving)
| kcal | 210 |
|---|---|
| Protein | 16 g |
| Carbohydrates | 8 g |
| of which sugars | 1 g |
| Fat | 14 g |
| of which saturated | 2 g |
| Fibre | 3 g |
| Sodium | 620 mg |
Nutri-ScoreB
Allergens
Contains: soybeans, soy
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
Ingredient substitutions
Extra firm tofu
- Tempeh: Slice thinly and steam briefly before frying for best texture.
- Extra firm chickpea tofu: Good soy-free alternative; handle gently to avoid crumbling.
Tamari
- Coconut aminos: Sweeter and less salty; reduce quantity if needed.
- Soy sauce: Use low-sodium if preferred.
Soya sauce
- Tamari: Ensure gluten-free certification if needed.
- Liquid aminos: Milder saltiness; adjust quantity.
Red star nutritional yeast
- Brewers yeast flakes: Less cheesy flavor than nutritional yeast.
- Chickpea flour: Toast lightly to reduce raw flavor.
Olive oil
- Avocado oil: Higher smoke point, good for frying.
- Canola oil: Neutral flavor and widely available.
