Crispy Fried Tofu

While it’s easy enough to simply toss cubes of tofu into your instant ramen while it cooks, taking the extra step to fry it creates a delightful crispy exterior that contrasts perfectly with the soft noodles and savory broth.

Plus, if you’re short on time or don’t want to fry your own, you can often find pre-fried tofu at most Asian grocery stores! For those who want to make it from scratch, here’s how to achieve that perfect golden crunch.

Why 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 2-3 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.

Serving Suggestions

Add the crispy fried tofu to your finished bowl of ramen just before serving. It’s delicious on its own, but you can also drizzle it with a little soy sauce, sesame oil, or chili oil for extra flavor.