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A plate of crispy, golden-brown homemade tauhu with dipping sauce, garnished with fresh herbs and crispy shallots, placed on a white kitchen counter

Best Tauhu Recipe: Crispy Indonesian Fried Tofu

A foolproof crispy tauhu recipe with a silky interior and versatile sauce options, perfect for home cooks and tofu lovers. Includes tips from generations of family cooking!
4 from 1 vote
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Course: Main Course, Side Dish
Cuisine: Asian Fusion, Chinese, Japanese, Malaysian
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting Time: 7 minutes
Total Time: 52 minutes
Servings: 4
Calories: 220kcal
Cost: 5$

Equipment

  • 1 Wok or deep pan (For frying tauhu)
  • 1 Spider strainer (Helps remove tauhu from oil)
  • 1 Sharp knife (For cutting tofu evenly)
  • 1 Tofu press (Or heavy object for pressing)
  • 1 Paper towels (To dry tofu before frying)
  • 2 Mixing bowls (For sauce and coating tofu)
  • 1 Small saucepan (To heat sauce if needed)
  • 1 Wooden spatula (For tossing tauhu gently)
  • 1 Oil splatter guard (Prevents hot oil splatter)

Ingredients

  • 400 g Firm tofu - Pressed and cut into cubes
  • 2 tablespoon Light soy sauce - For seasoning and sauce
  • 1 tablespoon Dark soy sauce - For deep flavor and color
  • 2 cloves Garlic - Minced
  • 1 inch Ginger root - Grated
  • 2 stalks - Green onions Chopped
  • 3 tablespoon Cooking oil - For frying
  • ½ teaspoon White pepper - For seasoning
  • 1 tablespoon Chili sauce - For sauce
  • 1 tablespoon Sweet soy sauce - For sauce
  • 1 tablespoon Oyster sauce - For sauce
  • ½ teaspoon Sesame oil - For aroma
  • ½ teaspoon Ground white pepper - For final seasoning
  • (Optional) Minced meat - For protein addition
  • (Optional) Mixed vegetables - For extra texture
  • (Optional) Bean sprouts - For freshness
  • (Optional) Crispy shallots - For garnish
  • (Optional) Fresh herbs - Like cilantro or Thai basil

Instructions 

Preparing the Tofu

  • Press the tofu for 30 minutes to remove excess moisture.
  • Cut into evenly sized cubes.
  • Pat dry with paper towels to ensure crispiness.
  • Lightly season with white pepper.

Preparing the Sauce

  • In a mixing bowl, combine light soy sauce, dark soy sauce, chili sauce, oyster sauce, sesame oil, and ground white pepper.
  • Chop garlic, ginger, and green onions.
  • Set aside for later use.

Frying the Tauhu

  • Heat oil in a wok or deep pan over medium-high heat.
  • Carefully add the tofu cubes, ensuring they don’t touch.
  • Fry until golden brown, flipping occasionally.
  • Remove with a spider strainer and drain on paper towels.

Tossing with Sauce & Aromatics

  • In the same pan, remove excess oil, leaving about 1 tbsp.
  • Sauté garlic, ginger, and green onions until fragrant.
  • Add the sauce mixture and toss in the fried tauhu.
  • Mix gently to coat everything evenly.

Garnishing & Serving

  • Transfer to a serving plate.
  • Garnish with crispy shallots, fresh herbs, or extra white pepper.
  • Serve immediately with rice or as a side dish.

Nutrition

Serving: 150g | Calories: 220kcal (11%) | Carbohydrates: 12g (4%) | Protein: 14g (28%) | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 720mg (31%) | Potassium: 150mg (4%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 100IU (2%) | Vitamin C: 2mg (2%) | Calcium: 250mg (25%) | Iron: 3mg (17%)