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Under 30 Minutes

Crispy Fried Tofu

Sriracha mayo is the perfect partner for this protein-packed alternative to french fries.

  • Prep:
  • Total Time:
  • Yield: Makes 24 fries

Photography: Bryan Gardner


  • 1 package (14 ounces) extra-firm tofu, drained
  • 1/3 cup cornstarch
  • 1/4 cup safflower oil
  • Coarse salt
  • 1/3 cup mayonnaise
  • 1 tablespoon Sriracha
  • Chopped scallion greens and lime wedges, for serving


  1. Cut tofu crosswise into eight 1/2-inch slabs, then cut each slab lengthwise in thirds. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 30 minutes.

  2. Dredge tofu in cornstarch, patting with fingers to help adhere. Heat oil in a large heavy-bottomed skillet over medium. Add tofu in two batches; cook until very light golden, turning gently to cook all sides, about 5 minutes. Transfer to plate lined with paper towels. Season immediately with salt.

  3. Mix mayonnaise and Sriracha. Serve tofu with sauce, scallions, and lime wedges.


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