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Tofu Puffs

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Tofu puffs are deep-fried tofu cubes that are puffy, absorbent, very chewy, and perfect for saucy dishes.

Their airy and spongy texture with a crispy outside makes them very good for stuffing, but they will work amazing in stir-fried dishes as well. 

Read on for the recipe and my tips for perfect tofu puffs!

What Is Fresh Tofu?

Not all tofu will work in this dish. I have tried all types of tofu available, and the only one that will work is fresh tofu. So, forget about firm, soft, or any other types, as fresh tofu is your friend here. 

If you want perfect tofu puffs, you will need to get your hands on fresh tofu. Fresh tofu is largely found in Asian stores and supermarkets. If you cannot find it locally, then check online stores and Asian shops that deliver, or see our recipe below.

Fresh tofu is every type of tofu, as they are all fresh, but the main thing is to have tofu that is not smoked and also to consider the firmness. Still, look for the tofu that has stated “fresh” on the package. 

When it comes to the other types of tofu, I recommend that you stay away from them. Extra-firm tofu may still work, but it is not ideal, and you do not want to use soft or silken tofu because the tofu may crumble when it comes in contact with the hot oil.

Pressed tofu, vacuum sealed, and regular tofu, are big no to make the tofu puffs.

What If I Don’t Have Fresh Tofu?

The easiest solution is to make your own. Making your tofu is easier than you think.

You will need:

  • 300g soybean (yes, grams here to have everything exact)
  • 8g nigari 
  • 6 cups water

1. Soak the soybeans in water overnight.

2. Drain the soybeans, and place one-third in a blender with 2 cups of water.

3. Blend for 3 minutes and transfer into a large sauce pot. Repeat with remaining soybeans.

4. Place the mixture over a stove and cook, stirring constantly for 15-20 minutes. If the mixture tries to overspill, remove it from the stove.

5. Strain the mixture through a cheesecloth, while still warm, but not hot. Press and squeeze as much as liquid possible. Set it aside to cool down and remove any skin and foam. Dissolve nigari in ¼ cup of water. 

6. Heat your soy mixture to 167°F. Gradually stir in the nigari mixture and let it sit for 5-6 minutes. The tofu will curdle. Once curdled, transfer the tofu into a tofu press, lined with cheesecloth.

7. Place the tofu press on a wire rack, positioned over a baking sheet, to collect any liquid. Press the tofu for 5 minutes with 2lb. pressure.

8. Remove the tofu from the tofu press and submerge in cold water for 5 minutes. Remove the tofu from the water and press gently with paper towels.

How To Make Tofu Puffs (Overview)

We will have a full list of ingredients and instructions at the end of this article, but here’s an overview so you know what you’re getting yourself into.

There are two ways of preparation. The first one is a frying method, and the second is oven baking. When it comes to tofu puffs, the more authentic way is to fry these in oil, but the oven baking method will work too.

The frying method will give puffy tofu, while the oven baking will give you chewier puffs, but still delicious. 

Once you have your fresh tofu, you will want to pat-dry a bit. Do not press it, just absorb the excess water. Cut your tofu into cubes or triangles, and coat with arrowroot starch.

This is not a mandatory step, but it will ensure your tofu does not cause too many splashes in the oil. Also, the starch will give some extra crispiness and nice color. 

To make the tofu puffs in oil, you will have to heat at least 3-inches of oil in a sauce pot. These need loads of oil to fry perfectly. You can also use a deep fryer if you have one.

Besides oil, the temperature is everything. It is very important to have your oil heated at 375°F. Temperatures below that will not give great results. How do I know? I know because I failed a few times when I made these at lower temperatures, so don’t make my mistake!

Once the tofu is all nicely coated, and the oil is heated up, gently add the tofu to the oil. If you are worried about the oil splatters, you can cover your pot with a splatter screen. Do not overcrowd the pot as the tofu may stick together.

Cook the tofu, stirring for the first 2 minutes with a slotted spoon to keep the tofu from sticking together. They should float within 3-4 minutes and should be stirred occasionally after that. When they are evenly and lightly browned, they are ready to remove. 

When it comes to baking, it is a bit easier, but you will not get the same results. Preheat the oven to 400°F and line a baking sheet with parchment paper. In this case, you will have to press the tofu a bit, for at least 10 minutes.

Cut the tofu into cubes, coat it with the starch and bake for 25-30 minutes, flipping halfway through.

How To Serve Tofu Puffs

You can serve and use tofu puffs in many dishes and different ways. I like to use my tofu puffs in salads, but also serve them with spicy mayo, made with Sriracha.

The tofu puffs will pair amazingly with chicken, they will be a great addition to the tofu poke bowls, and different Buddha bowls.

Tofu Puffs Recipe

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings: 4

Ingredients:

  • 1 block of fresh tofu
  • ¼ cup arrowroot starch
  • Oil, for frying

Instructions:

  1. Gently pat dry the tofu with paper towels.

2. Cut the tofu into 2-inch cubes.

3. Coat the tofu with arrowroot starch.

4. Heat 3-inches of oil up to 375°F.

5. Gently place tofu cubes into the oil. Cook the tofu, stirring with a slotted spoon for 2 minutes.

6. Then cook the tofu for another 3-4 minutes, stirring occasionally. The tofu will float and once golden brown, remove and drain on paper towels. 

7. Serve tofu puffs as desired!

Tofu Puffs

Tofu Puffs

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These tofu puffs are a fluffy and delicious addition to any savory recipe!

Ingredients

  • 1 block of fresh tofu
  • ¼ cup arrowroot starch
  • Oil, for frying

Instructions

  1. Gently pat dry the tofu with paper towels.
  2. Cut the tofu into 2-inch cubes. Coat the tofu with arrowroot starch.
  3. Heat 3-inches of oil up to 375°F.
  4. Gently place tofu cubes into the oil. Cook the tofu, stirring with a slotted spoon for 2 minutes.
  5. Then cook the tofu for another 3-4 minutes, stirring occasionally. The tofu will float and once golden brown, remove and drain on paper towels. 
  6. Serve tofu puffs as desired.

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