Photography can’t demonstrate crispiness, I’m afraid. After many failed attempts of making crispy tofu, calamari or whatever it may be, I can assure you that potato flour is the key!

I can never make enough of this stuff, it is so delicious. And, there’s something really satisfying watching my kids fight over the last piece of tofu.

I’ve adapted a Luke Nguyen spice mix to coat but you could also use chinese szechuan pepper and sea salt too.



You'll Need

Spice mix (makes more than you need, but it will keep in an airtight container)

  • 1 tbs salt
  • 1 tsp sugar
  • 1 tsp fine white pepper
  • 1/2 tsp five spice
  • 1 packet of firm but silken tofu
  • 2 spring onions finely sliced
  • 1 birds eye chilli, finely sliced
  • 2 cloves garlic, finely sliced
  • Rice bran oil
  • 1 cup potato flour (available from asian grocers)


Mix all spice ingredients together and set aside.

Remove the tofu from the packet and pat it dry with paper towel. Cut the tofu into even sized squares.

Heat 500ml of rice bran oil in a heavy based medium sized saucepan until hot. Roll the tofu pieces in the potato flour, coating well.

Gently lower 4 pieces of tofu into the oil and cook for a few minutes until starting to golden and go crispy. Cook the rest of the tofu the same way and cook in batches.

Next remove a little of the oil from the saucepan and add it to a small frypan and saute the onion, garlic and chilli for a few minutes or until fragrant.

Arrange the tofu on a serving plate and sprinkle with the spice mix. Scatter with the sauteed garlic, onion and chilli and serve.


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