How to make Tofu Puffs | Deep Fried Tofu Tutorial

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Learn how to make super fluffy tofu puffs at home completely from scratch with this easy to follow step-by-step guide!

These tofu puffs or clouds are perfect to be used in favourite Asian-inspired recipes. For ideas you take inspiration from the followings:

Ingredients:
1 block Fresh Tofu (see notes)
700 to 1 liter Vegetable Oil (for frying)

Useful tools:

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Adriana

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For the people complaining that this isn’t working, or she’s lying and using store bought “tofu puffs” at the end etc… fresh tofu is different from commercial tofu that is readily available in stores, the curdling process is different, you may not even be able to find fresh tofu where you live even if you can find commercial tofu in all of your stores. You CANNOT follow these direction with what is essentially a different product than what’s being used here and complain about not getting the same results. Westerners seem to think they’re experts on tofu even though it’s a relatively new product to them, but it’s been a part of Asian cuisine for thousands of years.

Yes the tofu is darker when she plates it, it’s called OXIDATION which is what happens when it’s exposed to oxygen, and it happens to a lot of fried food… if you’ve cooked fried chicken before you would know the chicken crust gets darker after it’s removed from the pan and sits exposed to oxygen.

The.Hawaiian.Kingdom

Thank you so much! These are my favourites and I never knew how to make them 💜💜 I will definitely try it out

jocalu

Thank you so much!
Im going to make some for my Laksa 🤗

karenbenavente

my bae likes these! thanks for the easy tutorial

spempo

I clicked on a recipe channel and ended up on a music channel. It was so good I forgot what I came for.

delinquense

The colour is completely different from the ones you took out the pan. The last ones are definitely shop bought.

ezrabruno

How come when I do it my outside is so rough not soft looking like yours 😢

TiffyyTran

Why is the color of the tofu you're pulling out of the oil so light compared to the tofu on the plate? I suspect you're not telling us the whole truth.

stopthephilosophicalzombie

15 mins at 190 would be black with every tofu I’ve tried.

mw

Why is my tofu always crunchy when I deep fry? I can never get it chewy like in the restaurants. Maybe I'm cooking at too low of temperature for too long?

gert-frobe