Prepare the Tofu: Cut the pressed tofu into your desired shape—1-inch cubes, triangles, or thick slices work well. The most important step is to thoroughly pat all sides dry with paper towels to prevent the hot oil from splattering.
Heat the Oil: Pour at least 2 inches of neutral oil into a deep, heavy-bottomed pot, wok, or skillet.
Heat over medium-high heat until it reaches 350°F / 175°C. If you don't have a thermometer, test the oil by dropping in a small piece of tofu; it should sizzle vigorously and float.
Fry in Batches: Carefully slide the tofu pieces into the hot oil, being sure not to overcrowd the pot.
Fry for 3-5 minutes, turning occasionally, until all sides are a beautiful golden brown, crisp, and slightly puffy.
Drain and Season: Use a slotted spoon or spider strainer to transfer the fried tofu to a wire rack or a plate lined with paper towels to drain any excess oil. Immediately sprinkle with salt while it's still hot.
Serve or Store: Serve immediately for the best texture with your favorite dipping sauces. Alternatively, let it cool completely before refrigerating in an airtight container for up to 3 days to use in other dishes.
Don't Crowd the Pan.
Frying in small batches is key. It keeps the oil temperature high, ensuring the tofu fries to a perfect crisp rather than becoming soggy and oily.
Shape Matters.
Cutting tofu into smaller cubes or triangles increases the surface area that gets exposed to the hot oil, creating more of those delicious, crispy edges we all love.
