Crispy Tofu drizzled in a delicious Kecap manis sauce and served over soba noodles with carrots, corn and peas.
This Crispy Tofu is a recipe to convert all non-tofu people. Even my husband, who is staunchly pro-meat, had to concede that this was actually “quite good”, which I’ll take as a win.
What makes this Crispy Tofu so good?
Firstly, the crispy crust is second to none. I use a combination of panko crumbs, sesame seeds and cornflour to gently coat the tofu and it turns out with an elite level of crunch.
Secondly, the sauce is to die for. It’s honestly one of my favourite Asian sauces, and as someone who makes a lot of different Asian style sauces, that’s saying a lot. It's perfect drizzled all over the tofu.
Finally, it’s got something for everyone. The kids will love the corn, the peas and the noodles, as well as the tofu that tastes like “chips”. And the adults will really enjoy the delicious sauce and chilli flakes in the crumb.
What is in Crispy Tofu?
This is a really simple recipe made of just a few ingredients.
- Tofu - Use firm tofu. We’ll slice it into 1 cm thick slices, and that will be our base. The coating is made from cornflour, sesame seeds, panko crumbs and chilli flakes (optional). There’s no need for a tofu press or to create a batter, the liquid from the tofu will make the coating stick to it.
- Noodles and vegetables - Simply prepare soba noodles according to packet instructions, and in the last minute of cooking add corn, carrot and sugar snap peas. I used corn cut from a cob but you can use canned or frozen kernels if you like.
- Sauce - The sauce is made using sesame oil, rice wine vinegar, light soy sauce, dark soy sauce, peanut butter, Kecap manis and water.
- Serve with avocado and sesame seeds.
How to make Crispy Tofu with Noodles?
You can make this dinner in a few simple steps.
- Prep your vegetables.
- Cook noodles, and in the last minute of cooking, add vegetables (except for avocado). Cook for a minute more then drain, and add a few drops of sesame oil so the noodles don’t stick. Cover to keep warm.
- Slice tofu, dip in coating, then shallow fry.
- Make the sauce.
- Serve noodles topped with hot crispy tofu and asian sauce - delicious.
What is the best way to get Crispy Tofu?
When making Crispy Tofu, I don’t use a tofu press. I simply slice firm tofu into 1 cm slices, then coat in a very light coating of cornflour, sesame seeds and panko crumbs. The reason I don’t use a press is because I want the water from the tofu to soak up the coating and help it stick.
Then just shallow fry in vegetable oil - it takes just 1-2 minutes each side. Make sure the oil is hot enough so that the oil bubbles when tofu is placed in it, but not too hot so that it smokes or burns the tofu.
Once you’ve fried the tofu, set on a paper towel and sprinkle over sea salt flakes.
When shallow heating, don’t overheat your oil. If you see it starting to smoke, or if your tofu is beginning to have a black crust rather than a golden crust, turn the heat down.
- Alternative proteins - Option to swap tofu for a flavoured tofu or tempeh.
- Vegetarian - This recipe is vegetarian.
- Dairy Free - This recipe is dairy free.
- Gluten Free - Swap soy sauces for tamari. Use gluten free panko crumbs.
- Serve noodles and vegetables, then slices of crispy tofu.
- Skip the chilli flakes on the tofu.
- Skip the sauce or serve on the side.
You will need a pot, a stovetop, a frying pan.
More Vegetarian Recipes
Crispy Tofu with Soba Noodles
- Frying pan
- 1 carrot
- 2 corn cobs
- 150 g sugar snap peas
- 1 avocado
- 270 g soba noodles
- 2.5 ml sesame oil
- 30 ml rice wine vinegar
- 30 ml soy sauce
- 30 ml dark soy sauce
- 2 tablespoon peanut butter
- 30 ml kecap manis
- 30 ml water
- 2 tablespoon black sesame seeds
- ⅓ cup panko breadcrumbs
- 1 tablespoon cornflour
- ½ teaspoon chilli flakes opt.
- ¼ teaspoon salt and pepper
- 450 g firm tofu
- 45 ml vegetable oil
- ¼ teaspoon salt
- Put a large pot of water on the stove to boil.
- Peel and cut carrot into matchsticks (or grate), slice corn kernels from cob and trim sugar snap peas. Slice avocado into segments.1 carrot, 2 corn cobs, 1 avocado, 150 g sugar snap peas
- Add noodles to the boiling water, give them a stir and cook for as long as the packet indicates (usually 2-3 mins). With one minute to go, add carrot, corn and peas.1 carrot, 2 corn cobs, 270 g soba noodles, 150 g sugar snap peas
- Drain noodles and vegetables. Add a few drops of sesame oil so they don’t stick and cover with a lid to keep warm.2.5 ml sesame oil
- Create a sauce by whisking together rice wine vinegar, soy sauce, dark soy, peanut butter, kecap manis and water.30 ml rice wine vinegar, 30 ml soy sauce, 30 ml dark soy sauce, 2 tablespoon peanut butter, 30 ml kecap manis, 30 ml water
- Combine sesame seeds, panko crumbs, cornflour and salt and pepper on a plate. Slice tofu into 1 cm thick slices and dip tofu in the crumb mixture. Once you’ve done your child’s, option to add chilli flakes for adults.2 tablespoon black sesame seeds, ⅓ cup panko breadcrumbs, 1 tablespoon cornflour, ½ teaspoon chilli flakes, ¼ teaspoon salt and pepper, 450 g firm tofu
- Add vegetable oil to a frying pan (enough to cover the base) and shallow fry tofu for 2 minutes each side until golden. Set on a plate and sprinkle with salt.45 ml vegetable oil, ¼ teaspoon salt
- Serve kids noodles, avocado and slices of tofu. Skip the sauce or serve on the side.To serve adults, divide noodle mix amongst plates, then top with avocado, fried tofu and drizzle over the sauce.1 avocado