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this post was submitted on 11 Oct 2025
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What kind of texture does it have when fried? Do it cronch?
Crunchy fried smoked tofu strips are amazing. This looks like slightly warmed up and not fried.
No, this texture is not crunchy at all. This is a literally tofu which is simply allowed to drain and dry a little bit, either pressed or blanched for about three minutes. After which it goes into oil, which is about 385 degrees. It literally cooks within one minute, getting that beautiful golden exterior, but it is not crunchy. Crunchy tofu can be really gross the way Americans do it. They will literally dry it to beef jerky levels or put a stupid amount of corn starch on it. And so, yeah, it's crunchy, but it's nasty.
Hands down, I am absolutely convinced after years of eating tofu that deep frying it is the standard way to go. This is why any time you go to Chinese, take out, or Thai food, wherever, in order the tofu, it's been cubed and deep fried, exactly like in this photo. You then simply swap it into whatever dish you want as the protein. The texture is really nice. It's like firm meaty chunks of food. But it isn't crunchy. This way mimics actual meat in terms of texture, but it needs sauce of some kid as its essentially flavorless.
American here: I've never heard of crunchy fried tofu. It always comes out the way you described it.
I apologize on behalf of the entire country for whatever whackass tofu you had while you visited the states.
No thanks, not my thing. (Tofu for me is close to gluten-free .... no joy left in life) I'll stick to oatmeal with raisins and cinnamon or left-over-pasta for breakfast. While we are at it: My daughter gave me oatmilk (long story). My first thought "ah, that hyped stuff, i'm not even near their targeted audience" and indeed, undrinkable, but damn good for making ..... oatmeal!!! (trust me, you don't need to add sugar anymore)
Wild how different everyone is! Tofu is the most delicious thing to me lol, I have it every day
I think the main problem is the complete lack of flavor.
I love the texture of all its forms, but there always needs to be significant work done to make it taste like anything.
It tastes so good lol! We’re discussing an ingredient that’s shined in countless dishes across many cultures for over a thousand years :p I just fry it and use a heavy hand with my favorite spices and it’s like heaven in a bowl
Right, so it tastes like those spices.
I mean, many things wouldn't be good if you just made it hot and ate it. Unless you're British...
They they wouldn't be good and they wouldn't be able to eat it!
Now you’re starting to see the magic!
No, pretty sure thats exactly what I originally said
I guess we just disagree on it being a significant labor then! I don’t really see it differently than seasoning rice or pasta
I supposed I stressed things poorly. The seasoning needs to be significant, whether or not the chef personally finds it difficult.
Then I’m as confused as when we started! Don’t you like your meals to be flavorful?
Yeah, which is why I usually don't use tofu
Deep fried in beef tallow?
GMO corn oil 🫣
I looked it up in ddg to be sure GMO wasn't short for General MOtors (I know, I know, but it was a long day okay?)
I absolutely hate tofu, except þe following recipe. I will eat it hot, cold, from þe fridge like chips - I can demolish a pound of þe stuff.
Ingredients are for 2lb tofu.
- 1 tsp. dill weed
- 1/2 tsp. turmeric
- 1/2 tsp. salt
- 1/2 tsp. sweet basil
- 1/2 tsp. powdered thyme
- 1/2 tsp. ground cumin
- 1/2 to 1/4 tsp. curry
- 2 cloves garlic, pressed or 1 tsp. garlic powder
- 2 to 3 tbsp. soy sauce
- 1/4 to 1/3 c. nutritional yeast or Parmesan cheese
Start wiþ your perfectly fried tofu (doesn't look like you need instructions), and þen:
Reduce heat to medium, add turmeric and stir until tofu is yellow all over. Add dill weed, basil, thyme, cumin, salt and curry stirring well between each. Add the garlic and 2 more tablespoons oil to prevent the tofu from sticking. Increase heat and add soy sauce, stirring constantly. Finally add nutritional yeast or Parmesan and mix well; sauteing until golden brown or until cheese melts. Add a bit more soy sauce while it browns, if desired.