Tofu Square
Tofu Square is a easy Filipino recipe that serves 4. 1100 calories per serving. Recipe by YourMayores Food on YouTube.
Prep: 48 min | Cook: 13 min | Total: 1 hr 16 min
Cost: $27.36 total, $6.84 per serving
Ingredients
- 400 g Firm Black Tofu (pressed and cut into 2‑inch squares)
- 1 cup All-Purpose Flour (for coating, sifted)
- 2 large Eggs (beaten)
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 tsp Magic Sarap Seasoning (Filipino all‑purpose seasoning (or MSG))
- 2 cups Vegetable Oil (for shallow or deep frying)
- 2 tbsp Liver Spread (Filipino liver pâté, e.g., Renault)
- 250 g Mayonnaise
- 250 g All‑Purpose Cream (heavy cream or all‑purpose cream)
- ½ tsp Garlic Powder
- 1 tbsp Lemon Juice (or calamansi juice)
- 8 large Lettuce Leaves (for serving)
Instructions
Prepare the Tofu
Pat the tofu dry, then cut it into 2‑inch square pieces. Place the squares on a slightly damp tray so the seasoning sticks.
Time: PT10M
Season and Flour Coat
Sprinkle the tofu squares evenly with salt, black pepper, and Magic Sarap. Then roll each piece in sifted all‑purpose flour, shaking off excess.
Time: PT5M
Egg Wash and Second Flour Coat
In a bowl, beat the two eggs. Dip each flour‑coated tofu square into the egg, then roll again in flour for a double coating.
Time: PT5M
Rest the Breading
Arrange the coated tofu squares on a clean plate, cover loosely with plastic wrap, and let rest for 20 minutes so the breading adheres.
Time: PT20M
Heat the Oil
Add vegetable oil to the pan (enough to cover half the tofu height) and heat over medium‑high heat until it reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry the Tofu Squares
Carefully place the tofu squares in the hot oil. Fry 3‑4 minutes per side, turning once, until golden brown and crisp.
Time: PT8M
Temperature: 350°F
Drain Excess Oil
Remove the fried tofu with tongs and place on paper towels to absorb excess oil.
Time: PT2M
Prepare the Creamy Garlic Dressing
In a mixing bowl combine liver spread, mayonnaise, all‑purpose cream, garlic powder, salt, pepper, and lemon (or calamansi) juice. Mix by hand until smooth.
Time: PT5M
Plate and Serve
Arrange lettuce leaves on a serving plate, place the crispy tofu squares on top, and drizzle generously with the creamy dressing.
Time: PT3M
Nutrition Facts
- Calories
- 1100
- Protein
- 13 g
- Carbohydrates
- 28 g
- Fat
- 70 g
- Fiber
- 2 g
Dietary info: Vegetarian (contains egg and dairy), Gluten
Allergens: Soy, Egg, Wheat, Dairy
Ingredient Substitutions
- Instead of Firm Black Tofu: Regular firm tofu
- Instead of All-Purpose Flour: Rice flour (gluten‑free)
- Instead of Eggs: Aquafaba (vegan)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Magic Sarap Seasoning: MSG, soy sauce (1 tsp)
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Liver Spread: Pâté, mushroom spread
- Instead of Mayonnaise: Vegan mayo
- Instead of All‑Purpose Cream: Greek yogurt, sour cream
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Lemon Juice: Calamansi juice, vinegar (1 tsp)
- Instead of Lettuce Leaves: Cabbage, mixed greens
Equipment Needed
- Cutting Board
- Sharp Knife
- Large Tray or Plate
- Mixing Bowl
- Shallow Pan or Frying Skillet
- Tongs
- Paper Towels
- Whisk or Fork
- Measuring Cups and Spoons
- Serving Plate
Critical Steps — Do Not Skip
- Seasoning and double flour coating must be even.
- Resting the breaded tofu for 15‑30 minutes is essential for coating adhesion.
- Oil temperature must reach 350°F; too low results in soggy tofu, too high burns the crust.
Chef Tips from the Video
- Press tofu between paper towels and a light weight for 15‑20 minutes to remove excess moisture.
- For extra crunch, add a tablespoon of cornstarch to the flour mixture.
- A dash of smoked paprika in the flour adds a subtle smoky flavor.
Troubleshooting
Coating falls off during frying.
Make sure the tofu is dry, rest the breaded pieces for at least 15 minutes, and keep oil at the correct temperature.
Tofu is soggy instead of crisp.
Increase oil temperature to 350°F and avoid overcrowding the pan; fry in batches.
Dressing is too thick.
Add a splash of milk or water, one teaspoon at a time, until desired consistency is reached.
Storage
Refrigerator: Store leftover tofu and dressing separately in airtight containers for up to 3 days.
Freezer: Not recommended; texture will become mushy after thawing.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Coat and rest the tofu up to 2 hours before frying; keep covered in the fridge.
- The dressing can be prepared a day ahead and stored in the refrigerator.
Frequently Asked Questions
What is the cultural significance and history of tofu squares in Filipino cuisine?
Tofu, known as "tokwa" in the Philippines, was introduced by Chinese traders centuries ago and has become a staple in Filipino home cooking, especially in snack dishes and street food. The modern "tofu square" trend blends traditional deep‑fried tofu with a Western‑style creamy dressing, reflecting the Philippines' love for fusion flavors.
What are the traditional regional variations of fried tofu in Filipino cuisine?
In the Visayas, fried tofu is often served with a sweet‑sour sauce, while in Luzon it may be paired with soy‑vinegar dip. Some regions add garlic and chili flakes to the coating, and the Bicol region sometimes incorporates coconut milk in the batter for extra richness.
How is crispy tofu traditionally served in the Philippines?
Traditionally, fried tofu is served hot on a banana leaf or a simple plate, accompanied by a dipping sauce of soy sauce, vinegar, chopped onions, and chilies. It is commonly eaten as a snack ("merienda") or as part of a larger meal.
During which celebrations is fried tofu commonly enjoyed in Filipino culture?
Fried tofu appears at family gatherings, birthday parties, and street‑food festivals. It is also a popular offering during "Simbang Gabi" (pre‑Christmas masses) where vendors sell a variety of fried snacks.
What authentic ingredients are used in traditional Filipino fried tofu versus this recipe?
Traditional Filipino fried tofu uses plain firm tofu, plain flour, salt, and sometimes a splash of soy sauce. This recipe adds Magic Sarap seasoning, a double coating of egg and flour, and a rich garlic‑lime dressing, creating a more indulgent version while still honoring the original.
What other Filipino dishes pair well with these crispy tofu squares?
Serve the tofu squares alongside "pancit canton" (stir‑fried noodles), "lumpiang shanghai" (fried spring rolls), or a fresh "ensaladang talong" (eggplant salad) for a balanced Filipino snack platter.
How has the fried tofu square evolved in modern Filipino street food?
Modern street vendors have experimented with larger, square‑shaped tofu pieces, double‑breaded coatings, and inventive sauces such as creamy garlic, spicy mayo, or sweet chili, turning a simple snack into a Instagram‑worthy treat.
What are the most common mistakes to avoid when making crispy Filipino tofu squares at home?
Common errors include not drying the tofu enough, skipping the resting period, and frying at too low a temperature, which leads to soggy coating. Also, overcrowding the pan causes the oil temperature to drop, preventing crispness.
Why does this recipe use a double coating of flour and egg instead of a single batter?
The double coating creates a sturdier crust that stays attached during frying and provides a satisfying crunch, which is essential for the "square" presentation and for holding the creamy dressing without becoming soggy.
What does the YouTube channel YourMayores Food specialize in?
The YouTube channel YourMayores Food focuses on easy, home‑cooked Filipino recipes, often highlighting trending snack ideas, quick meals, and creative twists on classic dishes for everyday cooks.
Last updated: August 28, 2026
