Breaded, Fried, Softly Spiced Tofu

Breaded, Fried, Softly Spiced Tofu

174 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Miss Sriri
Recipe by  Miss Sriri

“This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I've settled on this ratio of spices and other breading ingredients. The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side.”

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Adjust Servings

Original recipe yields 4 servings



  1. Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
  2. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
  3. Warm oil in a large skillet over medium-high heat.
  4. Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.

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Reviews (174)

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awesome recipe! I did make a couple of changes according to what i had on hand though, but it still came out brilliantly. i'm eating while i type! i "made" the vegetable broth by crumbling a boullion cube in about a cup of water, and let the tofu sit soak while i was mixing the flour. I never measure more accurately than just eyeballing when I cook, but I used about a handful of brown flour (rather than white), and added maybe a tbsp of a curry mix spice (cumin, curry powder, garlic, mustard powder), a large pinch of chili powder, a large pinch of dill, and some fresh ground pepper. i skipped the yeast because i didn't have any (although i am a fan of that stuff). i also didn't add any salt, as boullion cubes are usually loaded with salt already. i used just enough olive oil to coat the bottom of a small frying pan and fried until crispy. yum! and it only took me about 10 minutes in all too!



This is a great way to make tofu more lively! I added extra cayenne ,curry and chili pepper reserving the liquid after taking the tofu out then addng corstartch and making it a sauce with mushrooms ,bean sprouts, onions and scallions in a wok then adding the tofu and serving over rice.



Very good. I used 2 tablespoons of cornstarch in place of the yeast. I also added salt at the end. To make the frying easier, I used tongs to flip the pieces of tofu. It was very easy that way to brown all sides.

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Amount Per Serving (4 total)

  • Calories
  • 285 cal
  • 14%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 18.9 g
  • 6%
  • Protein
  • 16.3 g
  • 33%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 823 mg
  • 33%

Based on a 2,000 calorie diet



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Tofu and Noodle Coconut-Curry Soup


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Vegan Breaded Tofu