By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 24
32 cal · 25 min
Crispy Fried Tofu
Recipe GLPRd97e24341882aa
Golden, crispy-fried cubes of extra-firm tofu with a light cornstarch coating, served with a spicy sriracha mayonnaise and fresh lime wedges. This simple, delicious vegetarian dish comes together in just 25 minutes and makes an excellent appetizer or main course.
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Ingredients
1 package (14 oz) Extra-firm tofu, drained and pressed
⅓ cup Cornstarch
¼ cup Safflower oil
to taste Coarse salt
⅓ cup Mayonnaise
1 tablespoon Sriracha
for serving Scallion greens, chopped
for serving Lime wedges
Directions
Cut the drained tofu into bite-sized cubes approximately ¾ inch on each side. Pat each piece dry with paper towels to remove excess moisture, which helps them crisp up when fried.
Place the cornstarch in a shallow bowl. Working in batches, toss the tofu cubes in the cornstarch until evenly coated on all sides, shaking off any excess.
Heat the safflower oil in a large skillet over medium-high heat until shimmering. Carefully add the cornstarch-coated tofu cubes in a single layer, working in batches if needed to avoid overcrowding.
Fry the tofu for 4 to 5 minutes, occasionally shaking the skillet, until the bottoms are golden and crispy. Using a slotted spoon, flip each piece and fry for another 4 to 5 minutes until the other side is golden brown and crispy.
Transfer the fried tofu to a paper towel-lined plate and season immediately with coarse salt to taste.
In a small bowl, whisk together the mayonnaise and sriracha until well combined to create a spicy sauce.
Arrange the crispy tofu on a serving platter. Drizzle with or serve the sriracha mayo alongside, and garnish with chopped scallion greens. Serve with lime wedges for squeezing over the top.
Comments
Twenty-four servings in 25 minutes is misleading: pressing tofu and frying 24 pieces properly takes closer to 45 minutes. Tofu and cornstarch are easy finds at every Charlotte chain, and the oil and mayo cost little, but sriracha and fresh scallions add up if you don't stock them already. At roughly $0.40 per serving, it's cheap enough for weeknight sides or a meal-prep batch, but the dish doesn't hold well—fried tofu turns soggy by the next day, so plan to eat it the same night.
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