Cantonese Fried Tofu Recipe

Cook Time: 35 minutes  

   Prep Time: 20 minutes

Cantonese Fried Tofu Ingredients

Cantonese Fried Tofu Instructions

  1. Place the block of firm tofu on a plate lined with paper towels. Cover the tofu with more paper towels and set a heavy object, such as a skillet or can, on top. Let it press for 20 minutes to remove excess moisture.
  2. After pressing, cut the tofu into 1-inch cubes, ensuring the pieces are uniform for even frying.
  3. Pat the tofu cubes dry with fresh paper towels to remove any remaining moisture.
  4. Place 1/2 cup cornstarch in a shallow bowl. Roll each tofu cube in the cornstarch, coating all sides evenly. Shake off any excess cornstarch.
  5. Heat 1/4 cup vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering but not smoking.
  6. Add the coated tofu cubes to the hot oil in a single layer, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, turning gently, until all sides are golden brown and crispy.
  7. Transfer the fried tofu to a plate lined with paper towels to drain excess oil.
  8. Pour off excess oil from the pan, leaving about 1 tablespoon. Add the minced garlic, minced ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
  9. In a small bowl, mix 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon toasted sesame oil, 1 tablespoon sugar, 1/4 teaspoon white pepper, and 1/4 cup vegetable broth. Stir to combine.
  10. Pour the sauce mixture into the pan with the aromatics. Bring to a simmer over medium heat.
  11. In a separate small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir the slurry into the simmering sauce and cook for 1 minute until the sauce thickens.
  12. Add the fried tofu cubes to the pan and gently toss to coat them evenly in the sauce. Cook for 1-2 minutes until the tofu is heated through and well glazed.
  13. Transfer the tofu to a serving plate. Garnish with the green parts of the scallions, sliced red chili (if using), and chopped cilantro before serving.

Estimated Calories: 210, Servings: 4

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About Cantonese-Style Fried Tofu Recipe

Cantonese cuisine is known for its balance of flavors and textures, and this Cantonese-style Fried Tofu recipe is a perfect example. If you're searching for the best way to enjoy tofu, this easy and quick dish is both delicious and authentic. Using simple ingredients, you can create a homemade meal that's not only tasty but also healthy. The recipe is ideal for those who want to learn how to make a classic dish that's loved in many Cantonese households.
One of the best things about this Fried Tofu recipe is how easy it is to prepare. With just a few ingredients, you can achieve a crispy exterior and a soft, flavorful interior. The tips provided in this recipe ensure that your tofu turns out perfect every time. Whether you're a beginner or an experienced cook, you'll appreciate how quick and simple it is to make this authentic Cantonese favorite at home.
If you're wondering how to make the most delicious and tasty Fried Tofu, this recipe has you covered. The combination of authentic flavors and easy-to-follow steps makes it the best choice for a homemade meal. Don't forget to use fresh ingredients and follow the tips for the perfect texture. This Cantonese-inspired dish is sure to become a staple in your kitchen, offering a quick and satisfying option for any meal.

Healthy Cantonese-Style Fried Tofu Tips

When I first started experimenting with the best Cantonese Fried Tofu recipe at home, I was determined to make it as healthy as possible without sacrificing that authentic, delicious flavor. My top health tip is to use extra-firm tofu and press it well to remove excess water-this helps you use less oil and still get that perfect crispy texture. I always opt for a high-quality, heart-healthy oil like avocado or grapeseed, and I use just enough to coat the pan. For the sauce, I swap out some of the sodium-heavy soy sauce for a low-sodium version and add a splash of rice vinegar for brightness. These simple changes make a big difference in the health profile of this easy, homemade dish.
Another health-focused tweak I love is loading up on fresh, colorful veggies as part of the recipe. Not only do they add a tasty crunch and vibrant look, but they also boost the nutrition of this quick Cantonese-inspired meal. I like to toss in bell peppers, snap peas, or broccoli for extra fiber and vitamins. If you're wondering how to make this recipe even healthier, try baking the tofu instead of frying-it's a great way to cut down on oil while still achieving that delicious, golden finish. With these tips, you can enjoy the best, authentic, and healthy homemade Cantonese Fried Tofu that's both simple and satisfying.

Cantonese-Style Fried Tofu Story

I still remember the first time my grandmother called me into the kitchen, her voice echoing down the hallway with that special excitement she reserved for days when something good was about to happen. The kitchen was already filled with a warm, inviting aroma that made my stomach rumble in anticipation. She told me she was going to share her best recipe with me, one that she promised was both healthy and delicious. I watched her move around the kitchen with such ease, her hands working quickly as she explained each step, making it all seem so easy and fun.
As we cooked together, I felt a great sense of pride just being by her side, learning something that had been passed down through generations. The sizzle from the pan was almost like music, and I could not help but smile every time she winked at me, as if we were sharing a secret. The whole process was surprisingly fast, and before I knew it, the dish was ready. We sat at the table, and I remember thinking that nothing in the world could taste better than what we had just made together.
Even now, whenever I catch a whiff of that same scent, I am instantly transported back to that sunny afternoon. It is amazing how a simple, quick meal can hold so many memories and emotions. That day taught me that the best moments in life are often the ones that come from sharing something easy and meaningful with the people you love. Every time I make that recipe, I feel connected to my grandmother and those great times we spent together, and it always brings a smile to my face.

Cantonese-Style Fried Tofu History

When I first learned about the cultural origins of Cantonese-style fried tofu, I was amazed at how this dish reflects the best of Cantonese cooking philosophy. The Cantonese have always valued fresh, healthy ingredients and a quick, easy approach to cooking that brings out natural flavors. Growing up, I remember my grandmother telling me that tofu was considered a good, humble food, but when prepared the Cantonese way, it became something truly delicious and even a bit special. It is a great example of how a simple recipe can be elevated by tradition and care, making it a staple at family gatherings and festive occasions.
Over the years, I have seen the recipe for Cantonese-style fried tofu evolve in some pretty interesting ways. My parents used to make it the traditional way, but now, with everyone looking for fast and easy meals, there are so many quick versions out there. Some people add new sauces or swap in different types of tofu to make it even more healthy or to suit their tastes. I think it is great how the recipe has adapted to modern lifestyles while still keeping that delicious, comforting vibe. It is a good reminder that even the best recipes can change and grow with us.
One thing I find fascinating is how this dish has influenced other cuisines, especially in places with big Chinese communities. I have friends who grew up in Southeast Asia and North America, and they all have their own take on Cantonese-style fried tofu. Sometimes they add local spices or serve it with different sides, but the heart of the recipe stays the same. It is amazing how a simple, easy dish can travel so far and inspire so many delicious, creative versions. I think that is what makes food culture so great-it is always moving, always sharing the best ideas for a quick, healthy, and tasty meal.

Storage Tips

When it comes to storage, I always make sure to let my Cantonese-Style Fried Tofu cool down to room temperature before popping it in an airtight container. I find that this is the best way to keep it from getting soggy and helps maintain that delicious crispy texture. If I am in a rush, I just use a quick layer of parchment paper between the pieces so they do not stick together, which makes it easy to grab a portion for a fast meal later. The fridge is my go-to spot for storing this recipe, and it is a good idea to eat it within a few days for the best results.Speaking of shelf life, I have learned that this healthy and easy tofu dish keeps well in the fridge for up to three days. After that, the texture and flavor start to go downhill, and it is just not as great as when it is fresh. If I want to keep it longer, I sometimes freeze it, but honestly, the best flavor retention happens when it is eaten within that short window. It is a good excuse to whip up a quick batch and enjoy it while it is at its peak.Now, about reheating, I have tried a few methods, and I think the oven or air fryer is the best for bringing back that crispy exterior. Microwaving is fast and easy, but it tends to make the tofu a bit rubbery, which is not ideal for this delicious recipe. I usually preheat the oven, spread the tofu out on a baking sheet, and heat it for a few minutes until it is hot and crisp again. It is a great way to make leftovers taste almost as good as fresh, and it is a healthy option since you do not need to add extra oil.