Puffed Tofu (Tofu Puffs), also known as bean curd puffs, is airy, golden crispy with a spongy texture, making it ideal for a last minute stir fry. And on top of all, it’s surprisingly easy to make your own at home!


– Fresh Tofu *Note1 approx.  – Oil *Note 2 enough to fry Garlic Soy Dipping Sauce – Light Soy Sauce – Dark Soy Sauce – Vegan Hoisin Sauce – Minced Garlic – Tbsp Water –sprig Scallion green part, finely sliced


Cut open the packaging of a block of tofu, drain off the excessive liquid. Place it on a cutting board and cut it into 1 inch/ 2 cm cubes.


Use kitchen paper towels to remove the moisture. (The surface of tofu has to be completely dry before being placed in hot oil).


If you have a deep fryer, it’s even better for this recipe. But if you don’t have one, don’t worry. Heat up cooking oil in a heavy-bottomed pot or pan. (The amount of oil needs to be enough to fully cover the tofu cubes, but still 2-3 inches from the oil level to the top). Heat up the temperature of oil to 180°C/356°F. The way to test if the oil is hot enough- when you stick the end of a wooden spoon or chopstick into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, that means the oil is way too hot; turn the heat down and let the temperature drop a bit. Or alternatively, you can use a temperature probe.


Place tofu cubes on a slotted spoon then carefully drop tofu cubes in hot cooking oil. Fry in batches and do not overcrowd the pot. Place the amount of tofu cubes in a pot that can float easily. The temperature of the oil will drop significantly and the amount of bubbles could cause the oil to overflow if you add too many at once.


In order to get every sides of tofu golden crispy. Once tofu cubes start floating to the surface. Use the slotted spoon to move the tofu cubes around. The cooking time is about 12-15 minutes. (Once all sides are golden yellow and puffy, they’re ready!).


Scoop out the puffed tofu cubes and place them an a plate with kitchen paper towels to absorb the excess of oil. Serve immediately with dipping sauce or use for other dishes.