The kitchen is my playground, and I love experimenting with flavors and textures. Today, I’m sharing a recipe that takes tofu to the next level: crispy on the outside, deeply flavorful on the inside, infused with the rich, savory notes of Cantonese-style soy sauce braising.

Unlike standard tofu recipes, this method uses a marination and drying technique that transforms ordinary tofu into golden, crunchy cubes. It’s fun to make, satisfying to eat, and perfect for anyone looking to enjoy bold flavor and incredible texture in a plant-based dish.

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Why This Crispy Tofu Recipe Works

This is not your everyday tofu recipe. Here’s why it’s special:

• Flavor infusion: The tofu soaks in a soy sauce–based braising liquid similar to what’s used for Cantonese soy sauce chicken. Every cube absorbs deep umami notes.
• Crispy texture: After marination, the tofu is dried, lightly coated in a cornstarch-rice flour mix, and pan-fried until golden. You get the best of both worlds: bold flavor and satisfying crunch.
• No waste: Leftover braising liquid can be reused for other tofu or meat dishes, making this recipe efficient and sustainable.

Technique Tips for Perfect Crispy Tofu

1. Remove excess moisture: Pat tofu dry before marinating, then gently squeeze after marinating to remove extra liquid. Moist tofu will never crisp properly.
2. Proper starch coating: Toss the tofu in a cornstarch or a cornstarch-rice flour mix, then let it sit for 3–5 minutes to allow the coating to bond. This ensures the coating sticks during frying.
3. Pan-frying: Heat oil over medium-high heat and fry in batches until golden on all sides. Don’t overcrowd the pan; each cube needs space to crisp.
4. Coat with sauce: Toss the tofu in the sauce immediately before serving to keep the exterior crisp while coating it in flavor.

Optional Sauce for Serving

Pan-fried tofu can sometimes feel a bit dry. I like to drizzle a simple sauce over the tofu:

• Aromatic and lightly spicy
• Adds moisture without compromising crispiness
• Totally optional as freshly fried tofu is delicious on its own

Ready to Cook?

I have laid out the exact measurements and technical steps in the recipe card below.

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Crispy Tofu with Soy Sauce Flavor

Yield: 3 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

marination Time: 4 hours

Total Time: 4 hours 25 minutes

Learn how to make crispy tofu infused with savory soy sauce. Cantonese-inspired golden cubes, perfect for a flavorful, plant-based comfort dish.

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Ingredients

Tofu & Marinade

• 500g medium-firm tofu
• 120ml (½ cup) light soy sauce
• 1 tsp dark soy sauce
• 250ml (1 cup) water
• 25g (approx. 2 tbsp) brown sugar
• 15ml (1 tbsp) Shaoxing wine
• 2 garlic cloves, smashed
• 3 thick slices of ginger
• 1 star anise

Crispy Coating

• 40g cornstarch
• 20g rice flour
• ½ tsp salt
• ¼ tsp white pepper
• High-smoke-point oil (grapeseed, canola, or peanut)

Optional Sauce

• 3 scallions, thinly sliced
• 1 large red chili, chopped
• 3 garlic cloves, minced
• 60ml (¼ cup) water
• 1 tbsp oyster sauce
• 1 tsp honey
• ½ tsp toasted sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Instructions

1. Flavor Infusion

1. Remove tofu from packaging and pat dry. Cut into 1-inch (2.5 cm) cubes.
2. In a small pot, combine soy sauces, water, brown sugar, Shaoxing wine, garlic, ginger, and star anise. Bring to a boil, then simmer for 3 minutes to dissolve sugar and release aromatics. Let cool to room temperature.
3. Place tofu in a shallow container or Ziploc bag, pour the cooled marinade over, and refrigerate for 4–6 hours.
4. Remove tofu from the refrigerator and let it come to room temperature before frying.

2. Prepare for Pan-Frying

1. Gently squeeze tofu cubes to remove excess liquid.
2. In a large bowl, whisk cornstarch, rice flour, salt, and white pepper. Toss tofu cubes until evenly coated.
3. Place coated tofu on a wire rack for 3–5 minutes to allow the coating to bond.

3. Pan-Fry the Tofu

1. Heat oil in a pan over medium-high heat.
2. Fry tofu in batches until golden and crispy on all sides (5–7 minutes per batch).
3. Remove and drain on paper towels if necessary.

4. Make the Optional Sauce

1. Heat 1 tsp oil in a small non-stick pan over medium heat. Sauté garlic, red chili, and the white parts of scallions for 1 minute.
2. Add water, oyster sauce, and honey. Bring to a gentle simmer.
3. Stir in cornstarch slurry, then toss tofu into the sauce.
4. Drizzle sesame oil immediately and serve hot.

Notes

Tips for Maximum Flavor

• Don’t rush the marination; 4–6 hours allows full infusion
• Use a wire rack for the coating to ensure even crisping
• Serve immediately for the best texture

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 555Total Fat: 21gSaturated Fat: 5gUnsaturated Fat: 16gCholesterol: 33mgSodium: 1643mgCarbohydrates: 48gFiber: 4gSugar: 13gProtein: 31g

This data was provided and calculated by Nutritionix on 20/1/2026

Prefer to watch? What it shows that text alone cannot!

I’ve recorded a quick tutorial showing how to master the sauce base and ensure your beef stays meltingly tender.

Troubleshooting / FAQs

Q1: How much cornstarch should I use?

• Coat tofu fully, then shake off excess. Too much forms a thick crust; too little prevents crisping.

Q2: Why isn’t my tofu crispy?

• Usually too wet. Make sure to squeeze excess liquid and pat dry before coating.

Q3: Can I modify the soy sauce marinade?

• Yes! Add star anise, cinnamon, bay leaves, cloves, or chili flakes for extra depth.

Q4: How should I serve this tofu?

• Serve immediately after pan-frying. It’s excellent on its own, with steamed rice, or tossed in the optional sauce.

More Tofu Recipes for You to Cook at Home

If you love tofu, try these Cantonese favorites:

• Braised Tofu with Vegetables – hearty, flavorful, and comforting
• Mapo Tofu – spicy Sichuan classic
• Tofu with Mushroom and Meat Sauce – rich, savory, and versatile