Golden Crunchy Tofu Cubes (Printable)

Golden tofu cubes seasoned with smoked paprika and garlic, fried to crispy perfection and ready for dipping.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, pressed

→ Breading

02 - 3 tbsp cornstarch
03 - 3 tbsp all-purpose flour or gluten-free flour
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - ½ tsp salt
07 - ¼ tsp black pepper

→ Coating

08 - 2 tbsp neutral oil (canola or sunflower)

→ Optional for Serving

09 - Dipping sauce (such as sweet chili or sriracha mayo)
10 - Chopped green onions or cilantro

# Directions:

01 - Press tofu for at least 10 minutes to remove excess moisture, then cut into ¾-inch cubes.
02 - Combine cornstarch, flour, garlic powder, smoked paprika, salt, and black pepper in a medium bowl.
03 - Gently toss tofu cubes in the breading mixture until evenly coated.
04 - Heat oil in a large non-stick skillet over medium-high heat.
05 - Arrange tofu cubes in a single layer and fry for 3 to 4 minutes per side until golden and crispy. Work in batches if necessary.
06 - Transfer fried tofu to a plate lined with paper towels to remove excess oil.
07 - Serve hot, garnished with green onions or cilantro alongside your preferred dipping sauce.

# Expert Tips:

01 -
  • They're ready in under 40 minutes from start to finish, making them perfect for unexpected guests or a sudden snack craving.
  • The crispy exterior gives way to tender tofu inside, a contrast that feels almost indulgent despite being entirely plant-based.
  • Once you nail the technique, you can flavor-swap endlessly—curry powder, everything bagel seasoning, za'atar—and it works every time.
02 -
  • Pressing the tofu isn't optional—it's the difference between crispy bites and sad steamed cubes that nobody wants.
  • Don't crowd the pan; tofu needs space to crisp up, not to steam itself in its own moisture next to its neighbors.
  • That cornstarch-to-flour ratio is golden; skip the cornstarch and you lose the shatter, add too much and it becomes gritty.
03 -
  • If your tofu is crumbling or falling apart as you fry, it wasn't pressed enough or you used soft tofu instead of firm—start fresh and be ruthless about drying it out.
  • Panko breadcrumbs mixed into your coating (replace 1 tbsp flour with panko) takes the crunch factor from satisfying to absolutely unforgettable.

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