Tofu Squares
Tofu Squares 😋 is a easy Chinese recipe that serves 3. 210 calories per serving. Recipe by Jujumao on YouTube.
Prep: 19 min | Cook: 8 min | Total: 35 min
Cost: $3.45 total, $1.15 per serving
Ingredients
- 400 g Firm Tofu (pressed and cut into 2‑cm squares)
- 2 Tbsp Soy Sauce (low‑sodium preferred)
- 3 Tbsp Cornstarch (for coating)
- 1/2 cup Vegetable Oil (high smoke‑point oil for frying)
- 1 tsp Garlic Powder (optional flavor boost)
- 1 Tbsp Sesame Seeds (toasted, for garnish)
Instructions
Press the tofu
Wrap the tofu block in a clean kitchen towel or paper towels, place a heavy plate or a tofu press on top, and let it sit for about 10 minutes to remove excess moisture.
Time: PT10M
Cut into squares
Unwrap the pressed tofu and cut it into even 2‑cm (¾‑inch) cubes or squares on the cutting board.
Time: PT2M
Marinate briefly
Place the tofu squares in a bowl, add soy sauce and garlic powder, and toss gently to coat. Let them sit for 5 minutes.
Time: PT5M
Coat with cornstarch
Sprinkle cornstarch over the marinated tofu and toss until each piece is lightly dusted. Shake off any excess.
Time: PT2M
Fry the tofu
Heat vegetable oil in a skillet over medium‑high heat until shimmering (about 180°C). Add the tofu squares in a single layer, being careful not to crowd the pan. Fry for 3‑4 minutes per side, turning once, until golden and crisp.
Time: PT8M
Temperature: 180°C
Drain and garnish
Using tongs, transfer the fried tofu to a plate lined with paper towels to absorb excess oil. Sprinkle toasted sesame seeds over the top while still hot.
Time: PT2M
Nutrition Facts
- Calories
- 210
- Protein
- 12g
- Carbohydrates
- 8g
- Fat
- 14g
- Fiber
- 1g
Dietary info: Vegan, Gluten‑Free (if using gluten‑free soy sauce)
Allergens: Soy
Ingredient Substitutions
- Instead of Firm Tofu: Extra‑firm tofu
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Cornstarch: Potato starch, Rice flour
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Garlic Powder: Fresh minced garlic (1 clove), Onion powder
- Instead of Sesame Seeds: Chopped peanuts
Equipment Needed
- Cutting Board
- Sharp Knife
- Large Bowl
- Skillet or Frying Pan
- Tongs
- Paper Towels
- Plate
Critical Steps — Do Not Skip
- Pressing the tofu to remove moisture
- Ensuring the oil is hot enough before adding tofu
- Coating evenly with cornstarch without excess
Chef Tips from the Video
- Toast the sesame seeds in a dry pan for 1‑2 minutes before sprinkling for extra aroma.
- Add a pinch of chili powder to the cornstarch for a subtle heat.
- Serve with a dipping sauce of soy sauce, rice vinegar, and a dash of sesame oil.
Troubleshooting
Tofu turns out soggy instead of crispy.
Make sure the tofu is well‑pressed and the oil is hot (around 180°C). Do not overcrowd the pan; fry in batches if necessary.
The coating falls off during frying.
Pat the tofu dry after marinating, and shake off excess cornstarch before adding to the oil. A light dusting sticks better.
Oil splatters and burns.
Dry the tofu thoroughly and add it gently to the pan. Use a splatter guard if needed.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot pan to regain crispness.
Freezer: Not recommended – texture becomes soggy after thawing.
Room temperature: Can sit out for up to 2 hours; after that, keep refrigerated.
Make-Ahead Tips
- Press the tofu a day ahead and keep it wrapped in the fridge; it will stay dry.
- Marinate for up to 30 minutes if you prefer a stronger flavor.
Frequently Asked Questions
What is the cultural significance and history of Crispy Tofu Squares in Chinese cuisine?
Crispy tofu squares are a popular street‑food style snack in many regions of China, especially in Sichuan and Cantonese street markets where tofu is deep‑fried and served with soy‑based sauces. The dish showcases tofu’s versatility as a protein that can be both soft inside and crunchy outside.
What are the traditional regional variations of Crispy Tofu Squares in Chinese cuisine?
In Sichuan, the tofu is often tossed with spicy chili oil and Sichuan peppercorns. In Cantonese style, the squares may be glazed with a sweet‑savory sauce and served with scallions. The basic technique of pressing, coating, and frying remains the same across regions.
How is Crispy Tofu Squares traditionally served in China?
Traditionally, the squares are served hot on a platter, sprinkled with toasted sesame seeds and sometimes chopped green onions. They are often accompanied by a light soy‑vinegar dipping sauce or a sweet chili glaze.
What occasions or celebrations feature Crispy Tofu Squares in Chinese culture?
Crispy tofu squares appear at family gatherings, festive street fairs, and as a component of banquet platters during Lunar New Year celebrations, where tofu symbolizes prosperity and good luck.
What other Chinese dishes pair well with Crispy Tofu Squares?
They pair nicely with stir‑fried vegetables, hot and sour soup, or as a topping for noodle dishes like Dan Dan noodles. A simple cucumber salad with rice vinegar balances the richness of the tofu.
What are the authentic traditional ingredients for Crispy Tofu Squares versus acceptable substitutes?
Authentic recipes use firm or extra‑firm soy tofu, light soy sauce, and cornstarch. Substitutes include extra‑firm tofu for a firmer bite, tamari for gluten‑free soy sauce, and potato starch or rice flour instead of cornstarch.
What are the most common mistakes to avoid when making Crispy Tofu Squares?
Common errors include not pressing the tofu enough, using oil that isn’t hot, and overcrowding the pan. Each of these leads to soggy, unevenly cooked squares.
Why does this Crispy Tofu Squares recipe use cornstarch instead of flour for coating?
Cornstarch creates a lighter, crispier crust that stays crunchy longer, whereas flour can produce a heavier, doughier coating that absorbs more oil.
Can I make Crispy Tofu Squares ahead of time and how should I store them?
Yes, you can press and cut the tofu up to a day ahead, storing it wrapped in the refrigerator. After frying, keep the squares in an airtight container in the fridge and re‑heat in a hot pan to restore crispness.
What texture and appearance should I look for when making Crispy Tofu Squares?
The exterior should be golden‑brown and crisp to the touch, while the interior remains white, soft, and slightly spongy. A uniform bite‑size shape ensures even cooking.
How do I know when Crispy Tofu Squares are done cooking?
When the coating turns a deep golden brown and the tofu feels firm yet yields slightly under gentle pressure, the squares are done. A quick taste test should reveal a crunchy exterior and a warm, tender interior.
What does the YouTube channel Jujumao specialize in?
The YouTube channel Jujumao focuses on quick, home‑cooked Chinese comfort foods, offering step‑by‑step tutorials that emphasize simple techniques and everyday ingredients for busy cooks.
How does the YouTube channel Jujumao's approach to Chinese cooking differ from other Chinese cooking channels?
Jujumao emphasizes minimal prep time, clear visual cues, and budget‑friendly ingredients, whereas many other Chinese cooking channels often showcase more elaborate, restaurant‑style dishes with specialty items.
What other Chinese recipes is the YouTube channel Jujumao known for?
Jujumao is popular for its easy stir‑fry noodle recipes, simple dumpling fillings, quick mapo tofu, and versatile vegetable side dishes that can be prepared in under 30 minutes.
Last updated: August 29, 2026
