How to Make Tofu Puffs (2 Methods)

Tofu puffs work when three things line up: firm tofu pressed dry, oil at around 190C (375F), and enough room in the pan. Wet tofu steams instead of puffing, and a crowded pan drops the oil temperature so the cubes brown before they inflate. Both methods below are covered, deep fried for the classic result and oven baked for a lighter one.

Tofu Puffs: What are they?

Tofu Puffs (Thai: tow-hu tawt) are deep-fried tofu chunks that are particularly crunchy and porous, making them ideal for saucy foods like stews and broths.

On the exterior, it’s crunchy, but inside, it’s a blend of puffy and squishy. Just trust me, these soy puffs are worth making.

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What Kind of Tofu Should I Use?

To create tofu puffs at home, you must acquire some fresh tofu. Tofu is widely available in Asian markets and grocery stores. If none of these businesses are local to you, always search the web to see if any Asian online shops deliver to your location. Firm or extra-firm is what you want. Silken tofu holds too much water and will collapse in the oil.

Is it possible to create tofu puffs in an air fryer?

Tofu cubes can be air-fried for a lighter option, although they will not puff up as much as their deep-fried counterparts. Thus, unfortunately, you won’t be able to replicate an identical consistency of the tofu puffs in the air fryer.

Is it possible to bake tofu puffs?

Like air-frying it, baking tofu in the oven uses far less oil, but it won’t produce as wonderful a taste as deep-fried tofu. Fortunately, we have a recipe for Oven-Baked Tofu Puffs for you here.

Are Tofu Puffs Healthy?

Deep fried tofu puffs carry less saturated fat than most meat products, though gram for gram they contain less protein than meat does. They are also high in calories and usually fried in omega-6-rich vegetable oil, so treat them as something to enjoy rather than a staple. If you want the lightest version, go with air-fried or oven-baked tofu, but it won’t be as fluffy as when made in deep-fried oil.

Tofu Puff Recipe: A Step-by-Step Guide

I’m going to show you two techniques for creating puffed tofu. First, frying produces more genuine and fluffy tofu, while baking produces a chewier but still excellent final result.

List of Ingredients

• 1 tsp baking powder
• ½ cup (60g) arrowroot powder or cornstarch
• Canola or vegetable oil for frying
• 1 lb (450g) fresh firm tofu
• 1 tsp of Salt

Directions

Deep-Frying Technique

1. Heating the oil: Heat 3 inches (7.5cm) of oil in a broad, deep pot with thick walls over medium-high heat. It takes a variable amount of time, varying according to the size of your pot and the wattage of your stove; it took me around 10 minutes. Maintaining the proper oil temperature is critical, so invest in a temperature probe or anything similar and keep an eye on it. Lower the heat to medium or medium-low after it hits 375 degrees Fahrenheit (190 degrees Celsius), and assess the oil temperature regularly. The primary cooking process is also relatively quick after the oil has reached the right temperature.
2. Prepping your tofu: Remove the tofu from the package while the oil heats up. My neighbourhood Asian shop sells fresh tofu in a clear jar with water. Pour off the water and neatly cover it with a clean cloth towel or a new paper towel. You don’t need to crush the tofu just yet since you don’t want it to rip. Using a towel or two, soak up the excess water. After that, cube or slice the tofu into triangles. I love thick tofu puffs, so I cut them into 1 1/4-inch (3cm) chunks.
3. Bread the tofu: In a large mixing bowl, combine the arrowroot powder or cornstarch with the baking powder and salt. Place each tofu piece on a plate and shake it in the dish to cover both sides.
4. Putting the tofu in the oil: Slowly place the bits into the heated oil one by one. Depending on the scale of your pot, cook the tofu in 2-3 batches; do not overfill it. If you throw them in, use a mesh sieve so they don’t splash in your face. This is easiest with a large spoon. Also, use a splatter screen over the pot to further shield your body from oil splatters.
5. Cooking the tofu: Carefully stir the pieces with a wire strainer or a notched spoon for the first 2 minutes to minimise clumping. The pieces will float after 3-4 minutes and must be stirred regularly afterwards. They’re ready to eat when they’re consistently and faintly golden brown.
6. Cooling process: Place the fried chunks on a wire rack to cool, with a pan or foil below to catch any excess oil, or use a pan coated with paper towels.
7. Repeat with the rest: Fry the remaining tofu, then remove the heat.
8. Serving: Puffed tofu may be eaten with a sauce, rice, and a homemade sauce, or it can be mixed into another dish (see examples below).
9. Storing Leftovers: Refrigerate excess puffs in an airtight box for three days, though I believe they’re best the first night. You could freeze them, but remember that freezing tofu affects its structural properties and causes it to become softer.

Video Instructions

https://www.youtube.com/watch?v=CTts\_xjDJKo

Using the Oven

1. Set the oven to 400F or 200C and cover a rimmed baking pan with wax paper or a silicone mat.
2. Compress the tofu: Cover the tofu in paper towels or cloth and squeeze for 15-20 minutes with a hefty object or a tofu press.
3. Chop the tofu into triangles or Cubes. I prefer thick tofu, so I chop them into 1 1/4-inch (3cm) chunks.
4. To bread, the tofu, combine the arrowroot flour or cornstarch and baking powder in a clean mixing dish. Toss all the tofu chunks to coat all surfaces, then arrange them on the pan with some space between them.
5. Let it cook for about 25 to 30 minutes, or until the preferred consistency is achieved, turning each chunk midway through the baking period and turning the pan.
6. Offer with a condiment, rice, and sauce, or integrate into another meal (see ideas below).
7. Store extra tofu in a sealed container in the refrigerator for up to 3 days, although I think they’re tastiest the very first evening. You can freeze these, but please note that freezing tofu changes its structural composition and makes it soggier, so take that into consideration.

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Why won’t my tofu puff up?

Nearly always it comes down to moisture or temperature. Tofu that still holds water will sit in the oil and steam rather than expand, so press it properly first. Oil below about 180C (355F) soaks into the cubes instead of driving the water out fast enough to inflate them, and dropping in too many pieces at once has the same effect. Fry in small batches and let the oil recover between them.

How do you use tofu puffs?

They earn their keep in anything with liquid in it. Drop them into a laksa, a hot pot, a curry or a braise in the last few minutes and the porous middle drinks up the sauce. They are also good tossed in a stir fry, skewered and grilled, or split and stuffed. Straight from the pan with a dipping sauce is hard to beat as well.

Final Thoughts

I hope you liked my tofu puffs recipe. Also, please let me know in the comments how it turned out for you or what is your version of the recipe. If you like this spongy tofu recipe, then you might also like my Vegan Matcha Tofu Cheesecake

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