Crispy Fried Tofu

You can drop cubes of plain tofu into your ramen and it’ll be fine. But fried tofu is on a different level. The crispy shell against the soft inside, the way the cubes drink up broth without going soggy, the way they look on top of a bowl. Frying takes ten extra minutes and turns tofu into the topping I’d put on a bowl I was filming.

If you don’t want to fry your own, most Asian grocery stores sell pre-fried tofu in the refrigerated section. The cubes are already crispy on the outside and just need a quick dip in hot broth to warm through. The pre-fried version is fine. The from-scratch version is better.

Why Crispy Fried Tofu is Great for Ramen

What I love about fried tofu in ramen is how it readily absorbs the broth’s flavor without becoming overwhelming. It’s like a tasty sponge that also provides a satisfyingly chewy crunch with every slurp. And as a bonus, it adds a good boost of plant-based protein for a heartier meal.

How to Press Tofu

1. Drain the Tofu: Remove the tofu from its packaging and drain off any excess water.
2. Wrap in Absorbent Material: Wrap the tofu block in several layers of paper towels or a clean kitchen towel.
3. Apply Pressure: Place the wrapped tofu block on a plate or cutting board. Place something heavy on top of it, such as a stack of books, a cast-iron skillet, or a plate with cans on it.
4. Press for 20-30 Minutes: Let the tofu press for at least 20-30 minutes to remove excess water. The more water you remove, the crispier your tofu will be.

How to Cut Tofu

1. Slice into Thirds: After pressing, lay the tofu block on its side and carefully slice it lengthwise into thirds.
2. Slice into Halves: Lay the sliced tofu pieces flat and slice each piece in half lengthwise.
3. Cut into Cubes: Finally, cut the long strips into approximately 1-inch cubes.

How to Fry Tofu

1. Heat the Oil: Pour about 4-5 inches of high-smoke point oil (such as vegetable, canola, or peanut oil) into a saucepan or small pot. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). You can use a thermometer to check the temperature, or test it by carefully dropping a small piece of tofu into the oil. It should sizzle immediately.
2. Fry in Batches: Carefully drop the tofu cubes into the hot oil, being careful not to overcrowd the pan.
3. Fry until Crispy: Fry the tofu for about 5-7 minutes, turning occasionally, until it’s golden brown and crispy on all sides.
4. Remove and Drain: Use a slotted spoon or spider to carefully remove the fried tofu from the oil and place it on a plate lined with paper towels to drain off excess oil.
5. Lightly Salt (After Frying): While the tofu is still hot, sprinkle it lightly with a little more salt to enhance the flavor.

Tips for Perfect Fried Tofu

• Press Thoroughly: Don’t skip the pressing step. The drier the tofu, the crispier it will get.
• Use Hot Oil: Make sure your oil is hot enough before adding the tofu. If the oil isn’t hot enough, the tofu will absorb too much oil and become soggy.
• Don’t Overcrowd the Pan: Frying in batches ensures that the tofu cooks evenly and gets crispy. Overcrowding will lower the oil temperature and lead to steaming instead of frying.
• Drain Well: Let the fried tofu drain on paper towels to remove excess oil.

How to Serve It

Drop the fried tofu cubes on top of the finished bowl right before eating so the crispy outside survives the broth steam. A drizzle of soy sauce, sesame oil, or chili oil over the cubes adds a flavor coat the tofu can absorb. I served fried tofu at my niece’s birthday party ramen bar and it was the topping the kids wanted seconds of. My instant ramen bar guide covers the rest of the layout.

My Instant Ramen Suggestions

• Ichiran Vegan Ramen
• Kurata Foods Vegan Ramen
• Itsuki Miso Tonkotsu
• Samyang Buldak Spicy Chicken
• Maruchan Creamy Chicken

Pre-fried from the store or fried fresh? Tell me below where you draw the line on weeknight effort.