Equipment
* optional
Ingredients
Tofu
- 400 g extra-firm tofu, room temperature
- 30 g cornstarch
- 30 ml neutral oil, high smoke point
- 2 g salt
- 1 g white pepper
Steamed Rice
- 150 g jasmine rice
- 225 ml water
Dipping Sauce
- 30 ml light soy sauce
- 10 ml rice vinegar
- 5 ml sesame oil
- 5 g fresh ginger, grated
- 5 g sugar
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 483 kcal
- Protein
- 20 g
- Carbohydrates
- 43 g
- Fat
- 27 g
- Fiber
- 1 g
- Sugar
- 5 g
- Sodium
- 1234 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 9 g
- Potassium
- 345 mg
- Calcium
- 718 mg
- Iron
- 12.0 mg
- Magnesium
- 83 mg
- Phosphorus
- 255 mg
- Zinc
- 2.1 mg
- Vitamin C
- 0 mg
- Vitamin E
- 3.4 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.14 mg
- Niacin
- 1.9 mg
- Folate
- 76 mcg
- Water
- 347 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy object (like a cast iron pan or cans) on top to press out excess moisture. Let sit for at least 30 minutes.
Place jasmine rice in a bowl or sieve. Rinse with cold water, swirling with your hand, then drain. Repeat this process exactly three times until the water runs clear to remove excess starch.
Combine rinsed rice and water in a saucepan. Bring to a boil, then immediately reduce heat to the lowest setting, cover with a tight lid, and simmer for 15 minutes. Remove from heat and let steam (covered) for another 10 minutes.
Cut the pressed tofu into 2cm cubes. In a medium bowl, toss the cubes gently with cornstarch, salt, and white pepper until every surface is coated in a thin, dusty layer.
Heat the neutral oil in a large skillet over medium-high heat (approx 190°C/375°F). The oil should shimmer but not smoke.
Add tofu cubes to the pan in a single layer. Do not overcrowd; cook in two batches if necessary. Sear for 2-3 minutes per side until golden brown and crispy.
While tofu cooks, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, and sugar in a small bowl until the sugar dissolves.
Fluff the rice with a fork or paddle. Serve the hot crispy tofu over the rice with the dipping sauce on the side.
Chef's Notes
- For extra flavor, you can marinate the tofu after pressing but before coating in cornstarch. However, you must pat it very dry again before adding the starch, or it won't crisp.
- Using a cast-iron skillet yields the best crust due to heat retention.
Storage
Refrigerator: 3 days — Store tofu and rice in separate airtight containers. Tofu will lose crispness.
Freezer: 1 month — Rice freezes well; tofu texture will become chewier/spongy upon thawing.
Reheating: Re-crisp tofu in an air fryer at 190°C/375°F for 5 minutes or oven bake. Microwave rice with a splash of water.
Troubleshooting
Tofu is soggy or soft
Cause: Overcrowding the pan trapped steam, or tofu wasn't pressed long enough
Fix: Remove from pan, reheat oil to high, and re-fry briefly in smaller batches
Prevention: Leave space between cubes while frying and ensure 30 minute press time
Rice is gummy
Cause: Rice wasn't rinsed thoroughly enough
Fix: Cannot be fixed completely, but spreading it out on a tray to let steam escape helps
Prevention: Rinse rice 3 times until water is clear
Cultural Context
While crispy fried tofu has roots in many Asian cuisines, this preparation, often served with a soy-based dipping sauce and steamed rice, is a popular adaptation found in Chinese-American restaurants. It reflects a fusion of traditional Chinese cooking techniques with Western palates, emphasizing convenience and a satisfying textural contrast.
