Uploaded January 2026 | Updated September 2026, 2 weeks ago
Learn how to make Crispy tofu infused with savory soy sauce! This Cantonese-inspired recipe gives golden, crunchy tofu cubes perfect for plant-based comfort meals.
📌 Full Recipe & Printable PDF: tasteasianfood.com/crispy-tofu-soy-sauce-flavor
⏱ Timestamps:
0:00 Introduction
0:32 Cut tofu
1:06 Preparing the marinade
2:32 Marinating the tofu
3:57 Pan fry the tofu
4:51 Making the sauce
6:11 Recipe
Full Recipe (Insert manually here)
#CrispyTofu #SoySauceRecipe #cantonesecooking
------------------------------------------------
Recipe:
Servings: 2–3 | Prep Time: 10 min + 4–6 hr marination | Cook Time: 15 min
Ingredients
Tofu & Marinade:
500g medium-firm tofu
120ml (½ cup) light soy sauce
1 tsp dark soy sauce
250ml (1 cup) water
25g (approx. 2 tbsp) brown sugar
15ml (1 tbsp) Shaoxing rice wine
2 garlic cloves, smashed
3 thick slices of ginger
1 star anise
Crispy Coating:
40g cornstarch
20g rice flour
½ tsp salt
¼ tsp white pepper
High-smoke-point oil (grapeseed, canola, or peanut)
Optional Sauce:
3 scallions, thinly sliced
1 large red chili, chopped
3 garlic cloves, minced
60ml (¼ cup) water
1 tbsp oyster sauce
1 tsp honey
½ tsp toasted sesame oil
1 tsp cornstarch mixed with 1 tbsp water (slurry)
Step-by-Step Instructions:
1. Flavor Infusion
- Remove tofu from packaging and pat dry. Cut into 1-inch (2.5 cm) cubes.
- In a small pot, combine soy sauces, water, brown sugar, Shaoxing wine, garlic, ginger, and star anise. Bring to a boil, then simmer for 3 minutes to dissolve sugar and release aromatics. Let cool to room temperature.
- Place tofu in a shallow container or Ziploc bag, pour the cooled marinade over, and refrigerate for 4–6 hours.
- Remove tofu from the refrigerator and let it come to room temperature before frying.
2. Prepare for Pan-Frying
- Gently squeeze tofu cubes to remove excess liquid.
- In a large bowl, whisk cornstarch, rice flour, salt, and white pepper. Toss tofu cubes until evenly coated.
- Place coated tofu on a wire rack for 3–5 minutes to allow the coating to bond.
3. Pan-Fry the Tofu
- Heat oil in a pan over medium-high heat.
- Fry tofu in batches until golden and crispy on all sides (5–7 minutes per batch).
- Remove and drain on paper towels if necessary.
4. Make the Optional Sauce
- Heat 1 tsp oil in a small non-stick pan over medium heat. Sauté garlic, red chili, and the white parts of scallions for 1 minute.
- Add water, oyster sauce, and honey. Bring to a gentle simmer.
- Stir in cornstarch slurry, then toss tofu into the sauce.
- Drizzle sesame oil immediately and serve hot.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Learn how to make Crispy tofu infused with savory soy sauce! This Cantonese-inspired recipe gives golden, crunchy tofu cubes perfect for plant-based comfort meals.
📌 Full Recipe & Printable PDF: tasteasianfood.com/crispy-tofu-soy-sauce-flavor
⏱ Timestamps:
0:00 Introduction
0:32 Cut tofu
1:06 Preparing the marinade
2:32 Marinating the tofu
3:57 Pan fry the tofu
4:51 Making the sauce
6:11 Recipe
Full Recipe (Insert manually here)
#CrispyTofu #SoySauceRecipe #cantonesecooking
------------------------------------------------
Recipe:
Servings: 2–3 | Prep Time: 10 min + 4–6 hr marination | Cook Time: 15 min
Ingredients
Tofu & Marinade:
500g medium-firm tofu
120ml (½ cup) light soy sauce
1 tsp dark soy sauce
250ml (1 cup) water
25g (approx. 2 tbsp) brown sugar
15ml (1 tbsp) Shaoxing rice wine
2 garlic cloves, smashed
3 thick slices of ginger
1 star anise
Crispy Coating:
40g cornstarch
20g rice flour
½ tsp salt
¼ tsp white pepper
High-smoke-point oil (grapeseed, canola, or peanut)
Optional Sauce:
3 scallions, thinly sliced
1 large red chili, chopped
3 garlic cloves, minced
60ml (¼ cup) water
1 tbsp oyster sauce
1 tsp honey
½ tsp toasted sesame oil
1 tsp cornstarch mixed with 1 tbsp water (slurry)
Step-by-Step Instructions:
1. Flavor Infusion
- Remove tofu from packaging and pat dry. Cut into 1-inch (2.5 cm) cubes.
- In a small pot, combine soy sauces, water, brown sugar, Shaoxing wine, garlic, ginger, and star anise. Bring to a boil, then simmer for 3 minutes to dissolve sugar and release aromatics. Let cool to room temperature.
- Place tofu in a shallow container or Ziploc bag, pour the cooled marinade over, and refrigerate for 4–6 hours.
- Remove tofu from the refrigerator and let it come to room temperature before frying.
2. Prepare for Pan-Frying
- Gently squeeze tofu cubes to remove excess liquid.
- In a large bowl, whisk cornstarch, rice flour, salt, and white pepper. Toss tofu cubes until evenly coated.
- Place coated tofu on a wire rack for 3–5 minutes to allow the coating to bond.
3. Pan-Fry the Tofu
- Heat oil in a pan over medium-high heat.
- Fry tofu in batches until golden and crispy on all sides (5–7 minutes per batch).
- Remove and drain on paper towels if necessary.
4. Make the Optional Sauce
- Heat 1 tsp oil in a small non-stick pan over medium heat. Sauté garlic, red chili, and the white parts of scallions for 1 minute.
- Add water, oyster sauce, and honey. Bring to a gentle simmer.
- Stir in cornstarch slurry, then toss tofu into the sauce.
- Drizzle sesame oil immediately and serve hot.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
