Crispy Fried Tofu (Tahu Goreng)
Golden-brown fried tofu cubes with a shatteringly crispy exterior and tender inside. Served with a tangy-sweet dipping sauce of soy, lime, and garlic—an Indonesian street-food favorite ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 18g
Ingredients
- 14 oz extra-firm tofu
- 2 cups neutral oil (for frying)
- 3 tbsp soy sauce
- 2 tbsp fresh lime juice
- 2 cloves garlic, minced
- 0 salt and pepper to taste
Instructions
- 1
Remove the tofu block from its package and drain the liquid by pouring it into a sink or bowl.
- 2
Wrap the drained tofu in a clean kitchen towel or several paper towels, and gently squeeze out excess moisture by pressing down on it with your hands for 20–30 seconds until it feels noticeably drier.
- 3
Place the tofu on a cutting board and slice it crosswise into 4 equal rectangular slabs, each about 3/4-inch thick.
- 4
Cut each slab into 2-inch cubes by first slicing lengthwise into strips, then crosswise into squares—you should have about 12–14 cubes total.
- 5
Mince the 2 garlic cloves until the pieces are smaller than a grain of rice—about pencil-tip size dots—and set aside.
- 6
In a small bowl, stir together 3 tablespoons of soy sauce, 2 tablespoons of lime juice, and the minced garlic until the garlic is evenly distributed throughout the liquid.
- 7
Pour 2 cups of neutral oil into a medium saucepan (or deep skillet) and heat over medium-high heat until the oil shimmers and moves quickly when you tilt the pan—about 3–4 minutes—and a cube of tofu immediately sizzles and bubbles when dropped in.
- 8
Carefully lower 4–5 tofu cubes into the hot oil using a slotted spoon or skimmer, keeping your face and hands away from any splashes.
- 9
Fry for 3–4 minutes, stirring gently with a slotted spoon every 45 seconds, until the tofu is golden brown and crispy on all sides—it should look like warm honey with darker brown edges.
- 10
Remove the cooked tofu cubes using a slotted spoon and transfer them to a plate lined with paper towels to drain.
- 11
Repeat steps 8–10 with the remaining 4–5 tofu cubes, allowing the oil to return to a shimmer between batches, about 2 minutes.
- 12
Sprinkle the warm tofu with a small pinch of salt and pepper, then arrange all the cubes on a serving plate.
- 13
Serve the tofu immediately while still hot and crispy, with the dipping sauce in a small bowl on the side for dunking.
Tools you’ll need
- cutting board
- chef's knife
- kitchen towels or paper towels
- small bowl
- medium saucepan or deep skillet (at least 3-quart capacity)
- slotted spoon or wire skimmer
- instant-read thermometer (optional, for oil temperature verification)
- serving plate
- paper towels
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