This buttermilk fried tofu is genuinely incredible. The tofu is marinated in paprika spiced buttermilk, dredged in cayenne and garlic seasoned flour and fried until golden and perfectly crisp.
After marinating in the buttermilk, the tofu takes on a tangy, spicy flavour that is out of the world and complemented flawlessly by the crisp and spicy batter. It's utterly delicious.
To start, you'll need extra firm tofu, which you should be able to find in the supermarket. This is a tofu that has been pressed further than a standard block and therefore is firmer with a lower water content.
You'll then freeze and defrost the tofu, which creates larger pores in the tofu, causing it to release more water. This is turn makes is more porous, which means it will soak up more flavour! (If you're interested to learn more, check out my guide to all things tofu.)
You'll then tear the tofu into large chunks, creating a large surface area for the coating to stick to, and marinate in buttermilk seasoned with paprika, sugar and a pinch of salt and pepper in a large bowl, That little bit of sugar does magical things to the flavour!
Once marinated, you'll dredge the tofu pieces in plain flour seasoned with cayenne, garlic, salt and pepper, and then drop into hot oil, where the flour and buttermilk transform into a beautifully crisp, bubble, light batter in about 8 minutes.
I warn you, when you taste this buttermilk fried tofu, you'll want to eat the whole batch to yourself. It is dreamy!
You could serve them in place of buttermilk chicken with sweetcorn, ranch dip and potato wedges. Or you could enjoy then with sweet chilli sauce or soy sauce as more of a Japanese or Thai-style meal.
Here's the full recipe for my buttermilk fried tofu, complete with step-by-step photographs so that you know you're on the right track.
Ingredients
- 600 g extra firm tofu
- 500 ml thick buttermilk
- 300 g plain white flour (all purpose flour)
- 2 tbsp white caster sugar (superfine sugar)
- 2 tsp smoked paprika
- 2 tsp cayenne pepper
- 2 tsp garlic granules
- salt and black pepper
- Vegetable oil to fry
Equipment
- Plate
- Deep fat fryer or suitable high-sided saucepan or saucepan of a suitable size
Instructions
The night before you wish to make your buttermilk tofu, place the tofu in its packaging in the freezer.
The next morning, remove from the freezer and place in the refrigerator to defrost. ( If you're in a hurry and need to defrost your tofu more quickly, place in a shallow bowl and microwave on the defrost setting for approximately 10 minutes until defrosted.)
Wrap in a kitchen towel and press to remove and remaining moisture. The tofu will have changed texture during freezing and defrosting and you should find that any remaining moisture releases easily.
Break the tofu into large 5cm (2 inch) pieces. Breaking rather than cutting gives a more varied shape and rough surface for the batter to hold on to.
Put the buttermilk, paprika, sugar and a pinch of salt and pepper in a large bowl.
Stir together.
Add the tofu.
Mix together with your hands so that you can avoid breaking the tofu up any further. Cover and place in the fridge to marinate while you prepare the flour and oil.
Put the flour in a bowl with the cayenne, garlic and a pinch of salt and pepper.
Mix together.
Remove the tofu pieces from the buttermilk, then dip in the flour, coating on all sides.
Leave in the flour for a couple of minutes to soak up any excess moisture. Continue until all the tofu is coated.
Fill a large saucepan one third full of oil. It’s important not to fill further as oil expands when heated and will climb further when frying. Heat the oil to 160C (325F).
Work in batches, lowering 3-4 pieces of tofu into the oil at a time so that you don’t overcrowd the pan. Fry for 8 minutes until golden brown and crispy.
Drain on kitchen paper, sprinkle with salt and serve warm.
This buttermilk fried tofu is stunningly delicious served in all sorts of ways.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect Buttermilk fried tofu
Is Buttermilk fried tofu easy to make?
Yes! Buttermilk fried tofu is actually quite easy to make. The key is to get the right consistency for the batter and to make sure that the tofu is nice and firm before you start frying it.
Once your tofu has soaked in the buttermilk overnight, you'll dredge it in seasoned flour, and add it to a pan full of hot oil. Cook for a few minutes, until golden brown and then serve hot and fresh!
As with all my recipes, I've included step by step photos and instructions to help you along the way. So if you're ever unsure, check the pictures to see whether your tofu looks like it's on the right track.
Will I need any special equipment to make Buttermilk fried tofu?
To fry your tofu, you'll need to use a deep fat fryer or saucepan. Other than that, just some basic kitchen equipment like weighing scales, measuring spoons and bowls.
There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. In addition, I always include links to example products, to show exactly what I used to make each recipe.
Buttermilk fried tofu is best served hot and fresh, so be sure to have everything ready before you start frying.
What is buttermilk?
Buttermilk is a dairy product that's made by adding bacteria to milk and allowing it to ferment. This fermentation process gives buttermilk its distinctively tangy flavour and thick, creamy texture.
Buttermilk is also lower in fat and thicker in texture than regular milk, which makes it perfect for use in coating fried foods. The buttermilk creates a crispy outer layer on your tofu, helping the flour cling to the tofu while cooking and also keeping the inside nice and moist.
What does buttermilk do?
Buttermilk is magical in fried food. It tenderises, adds flavour and ensures a crispy coating. Buttermilk is made by adding lactic acid bacteria to milk which causes it to thicken and curdle slightly. This process also happens when milk is left to sour naturally.
If you can't find buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup (250ml) of milk. Let it sit for 5-10 minutes until it thickens and curdles slightly.
How can I tell if buttermilk has gone off?
Buttermilk is a dairy product, so it needs to be kept in the refrigerator. You'll know it's gone off if it has a sour smell or if the milk has separated into lots of clumps.
If your buttermilk has gone bad, the smell is unmistakable. If in doubt, throw it out - spoiled dairy can make you very sick. Luckily, you can make your own buttermilk if your container has spoiled (below).
Can I make my own buttermilk?
Yes, you can make your own buttermilk at home. Buttermilk is made by adding lactic acid bacteria to milk which causes it to thicken and curdle slightly. This process also happens when milk is left to sour naturally, as lactic acid is produced when milk spoils.
If you can't find buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup (250ml) of milk. Let it sit for 5-10 minutes until it thickens and curdles slightly.
What is the best way to marinate the tofu?
The best way to marinate the tofu is overnight in the fridge. This allows the tofu to really absorb the flavour of the buttermilk and spices. It also lets the buttermilk penetrate the spongy tofu and helps make the texture more tender.
Should I brine my tofu first?
No, there's no need to brine the tofu first. Buttermilk is already quite acidic and will help to tenderise the tofu.
Do I need to press my tofu?
This depends on the type of tofu you use. If you use un-pressed tofu, it's important to press your tofu before frying. Tofu is full of water and you need to remove as much of this water as possible so that your tofu doesn't end up soggy or release lots of water into the hot oil - which is very dangerous.
If you use pressed tofu, like Tofoo, you don't need to press it again. Pressed tofu has already had a lot of the water removed and is less likely to turn soggy when fried.
Is Buttermilk fried tofu suitable for vegetarians?
Yes, Buttermilk fried tofu is completely vegetarian!
Don't forget to check anything extra that you intend to serve with your recipe, as animal-derived products can sneak into sauces and dips.
Is Buttermilk fried tofu suitable for vegans?
This Buttermilk fried tofu can be made suitable for vegans if you use a vegan-friendly buttermilk substitute. Store-bought buttermilks are made with cow's milk, so be sure to check the label if you're vegan.
To make a vegan buttermilk substitute follow the instructions below.
Other than that, this recipe is vegan, so with one simple swap, you and your plant-based pals can enjoy it together!
Can I use another type of milk to make buttermilk?
Yes, you can use any type of milk - dairy or non-dairy - in this recipe. Buttermilk is traditionally made with cow's milk, but you can use any type of milk you like.
Non-dairy milk options you could use include: soy milk, almond milk, coconut milk or oat milk. Try to use a kind of plant milk with minimal ingredients, as this will help it to curdle and become buttermilk.
Many brands add ingredients to reduce plant milk from curdling when added to coffee. While most plant milk will curdle when you add lemon or vinegar, it will work better using an organic or untreated version is best.
Add 1 tablespoon of lemon juice or white vinegar to 1 cup (250ml) of plant milk. Let it sit for 10-20 minutes until it thickens and curdles slightly.
Is Buttermilk fried tofu gluten-free?
No, this Buttermilk fried tofu has flour in the coating. But you can make the recipe gluten-free by using gluten-free flour. I like to use rice flour or chickpea flour, but you can use any type of gluten-free flour you prefer!
Is Buttermilk fried tofu keto-friendly?
Almost! Tofu is very keto-friendly, and you can eat dairy on a ketogenic diet.
The coating for this Buttermilk fried tofu contains flour so it isn't fully keto. However, you could easily make this recipe low-carb by using low-carb flour such as almond flour or coconut flour.
However, almond flour may burn more quickly than wheat flour, so you may want to cut your tofu into smaller pieces or use an alternative keto flour.
Is Buttermilk fried tofu healthy?
This Buttermilk fried tofu is a bit higher in fat than some recipes, but it's still a relatively healthy dish. Tofu is high in protein and low in calories, and Buttermilk is a good source of calcium.
Frying tofu does add extra calories and fat to the dish, but you can use a healthy oil like olive oil or avocado oil. Plus, as long as your oil is hot enough when you add your tofu, the pieces shouldn't absorb too much oil.
What is the best oil for frying?
For deep frying, you'll want to use an oil with a high smoke point. This means that it won't break down and smoke when heated to high temperatures. Vegetable oils like sunflower, peanut and rapeseed oil are all good choices.
Is Buttermilk fried tofu safe to eat while pregnant?
Yes, Buttermilk fried tofu is safe to eat while pregnant. Tofu is a good source of protein and calcium, and Buttermilk is also a good source of calcium.
As long as you cook your Buttermilk fried tofu until it's piping hot all the way through, it will be perfectly safe to eat.
Make sure that all of your ingredients are in good condition and that you prepare your buttermilk tofu safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is Buttermilk fried tofu suitable for babies or toddlers?
This recipe isn't suitable for babies or toddlers, as it may pose a choking risk. Buttermilk is also a dairy product, so it's not suitable for young children who are allergic to dairy.
If you're looking for tofu recipes that are suitable for babies and toddlers, you're best off baking or steaming some tofu. You might find a more suitable recipe in my list of 32 simple tofu recipes for beginners.
How do I know when the oil is hot enough?
If you're using a deep fat fryer, it will have a temperature gauge built-in. If you're using a saucepan, the oil is ready when a small piece of bread dropped in turns golden brown within 60 seconds.
How do I stop the tofu from sticking to the pan?
It's important not to overcrowd the pan when frying your tofu. If you add too many pieces at once, they'll stick together and be more difficult to turn.
How should I store Buttermilk fried tofu?
This Buttermilk fried tofu is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat until piping hot before serving.
How long will Buttermilk fried tofu keep?
Buttermilk fried tofu is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 2 days. Reheat until piping hot before serving.
Can I keep Buttermilk fried tofu in the refrigerator?
Yes, Buttermilk fried tofu will keep in the refrigerator for up to 2 days. Store in an airtight container and reheat until piping hot before serving.
Can I freeze Buttermilk fried tofu?
Yes, you can freeze Buttermilk fried tofu. Place the cooled pieces on a baking sheet lined with parchment paper and freeze for up to 3 months.
Though your defrosted tofu will have a different texture because the freezing process causes the water in the tofu to expand and stretch it out.
When you're ready to eat, defrost overnight in the fridge and then reheat until piping hot.
What is the best way to defrost Buttermilk fried tofu?
The best way to defrost Buttermilk fried tofu is overnight in the fridge. You can then reheat until piping hot. It's best to reheat the tofu in the oven rather than to re-fry it, as it will most likely burn and become greasy in oil.
Can I leave Buttermilk fried tofu out on the counter?
No, you shouldn't leave Buttermilk fried tofu out on the counter. Tofu is perishable food and needs to be kept in the fridge.
If you accidentally leave your Buttermilk fried tofu out for more than 2 hours, it's best to throw it away.
Can I make Buttermilk fried tofu ahead?
Yes, Buttermilk fried tofu can be made ahead. Let the cooked pieces cool completely and then store in an airtight container in the fridge for up to 2 days. Reheat until piping hot before serving.
Can I make this Buttermilk fried tofu in a different quantity?
Yes, Buttermilk fried tofu can easily be made in a different quantity. The tofu cooks in individual pieces, so the cooking time will remain the same.
You'll probably have excess buttermilk for this recipe anyway. You don't need to be too precious about the quantities of flour and buttermilk, just as long as you have enough buttermilk and flour to coat your tofu.
If you want to make a lot more, you'll obviously need to adjust the amount of Buttermilk batter you make, depending on how many pieces of tofu you're cooking.
You can double the seasoning, or just add enough spices so that the tofu is flavoured to your own taste. If you're unsure, I have some ideas for other flavours below!
Can I make Buttermilk fried tofu in a stand mixer such as a KitchenAid or Kenwood Mixer?
There's no need to use a stand mixer in this recipe - I don't even know how it would be possible to use one! So save some washing up and just use two bowls.
Can I make Buttermilk fried tofu with a food processor?
In a word, no! You really don't need to mix anything for this recipe beyond a quick and thorough mix of the spices through the flour. Simple!
How can I make sure my Buttermilk fried tofu turns out perfectly?
To ensure that your Buttermilk fried tofu turns out perfectly, here are a few tips:
- Use firm tofu for this recipe. The firmer the tofu, the less likely it is to fall apart when frying.
- Make sure your oil is hot enough before adding the tofu. If it's not hot enough, the tofu will absorb too much oil and become greasy.
- Don't overcrowd the pan when frying the tofu. This will also make the tofu greasy.
- Don't be tempted to move the tofu around too much when frying. Let it cook on each side until golden brown before flipping.
- Drain the Buttermilk fried tofu on paper towels before serving to remove any excess oil. Serve immediately.
Why did my Buttermilk fried tofu turn out dry/crumbly?
There are a couple of reasons why Buttermilk fried tofu might turn out dry or crumbly:
- You might not have used firm enough tofu, if you use soft tofu it will crumble apart or disintegrate in the oil.
- You might have overcooked the tofu. Buttermilk fried tofu should only be cooked until golden brown on each side.
Why did my Buttermilk fried tofu turn out wet/soft?
There are a couple of reasons why Buttermilk fried tofu might turn out wet or soft:
- You might have used too much Buttermilk in the batter. The batter needs to be thick enough to coat the tofu, but not so thick that it's gooey or gloopy.
- You might not have cooked the tofu for long enough. Buttermilk fried tofu should be cooked until golden brown on each side. It may take a few minutes
- The oil wasn't hot enough when you added the tofu. If the oil isn't hot enough, the Buttermilk batter will absorb too much oil and make the tofu greasy.
- You might have overcrowded the pan when frying. This will also make the Buttermilk fried tofu greasy.
- You left the tofu to sit for a long time before serving. If you leave your tofu sitting, the water inside will evaporate and turn the lovely crispy batter into a soggy coating. Buttermilk fried tofu is best served immediately.
My Buttermilk fried tofu is burning/sticking to the pan!
If you're shallow frying your tofu, rather than deep-frying it, then it can stick to the pan.
Shallow frying will produce similar tofu, but it is a little thicker. So if your Buttermilk fried tofu is burning or sticking to the pan, here are a few things you can try:
- Make sure your oil is hot enough before adding the tofu. If it's not hot enough, the Buttermilk batter will absorb too much oil and make the tofu greasy.
- Don't overcrowd the pan when frying. This will also make the Buttermilk fried tofu greasy.
- Make sure you're using a non-stick pan or a well-seasoned cast-iron skillet. If your pan isn't non-stick or well-seasoned, the Buttermilk fried tofu will stick and be difficult to flip.
- Use a spatula to gently release the Buttermilk fried tofu from the pan before flipping. If they're sticking, they're probably not ready to be flipped yet.
How can I add/change the flavours in this Buttermilk fried tofu?
There are a few ways you can change up the flavours in Buttermilk fried tofu:
First, you could try using different spices in the Buttermilk batter. Some good options are cumin, smoked paprika, chilli powder or curry powder. The buttermilk will absorb into the tofu overnight, so it's the best way to add lots of extra flavours.
You could also add some chopped fresh herbs to the Buttermilk batter. Parsley, coriander or chives - though herbs may burn in the oil if any bits are exposed.
For a bit of a crunch, you could try adding some chopped nuts or seeds to the Buttermilk batter. Some good options are ground peanuts, sesame seeds or ground cashews. Sesame would add lots of flavours, and should just withstand the heat during cooking.
If you want to add a bit of heat, you could try adding some chilli flakes or a diced fresh chilli pepper to the Buttermilk batter.
Where is the origin of Buttermilk fried tofu?
There is no one specific origin of Buttermilk fried tofu, as it is a dish that has been adapted from many different cultures. The basic concept of Buttermilk fried tofu is to marinate the tofu in the Buttermilk overnight so that the Buttermilk can penetrate the tofu and add flavour. Then, the tofu is battered and fried until golden brown.
Buttermilk fried dishes are very popular in the United States, especially Buttermilk fried chicken - which inspired this recipe!
No matter where it comes from, Buttermilk fried tofu is a delicious and easy way to enjoy tofu!
Who invented buttermilk?
The first recorded use of buttermilk was in the early 18th century, though it is likely that it was used long before then. Buttermilk is a by-product of butter making and was originally made by adding milk back into the butter to make it more spreadable.
Today, buttermilk is made by adding bacteria to milk, which causes it to thicken and sour. Buttermilk is a popular ingredient in many baking recipes, as it adds moistness and a slight tang.
Since the early 1990s buttermilk has been used to tenderize meats and other food before frying, though many traditional Indian dishes have used yoghurt to tenderize meat before grilling. This is because yoghurt contains similar enzymes to buttermilk, so it works in the same way.
Buttermilk fried chicken is a popular dish in the United States, and Buttermilk fried tofu is a delicious vegan version!
How should I serve Buttermilk fried tofu?
There are lots of ways you can enjoy Buttermilk fried tofu!
Serve it as a main dish with rice and vegetables. Or, use it as an ingredient in salads, wraps or rice bowls.
Buttermilk fried tofu is also delicious and served as a side dish or appetizer. Serve it with dipping sauces such as sweet chilli sauce, sriracha or BBQ sauce.
Did you make this Buttermilk fried tofu recipe? Tag me on Instagram (@a_mummy_too) so I can see and share your creation!
Print this buttermilk fried tofu recipe
Buttermilk Fried Tofu
Ingredients
- 600 g extra firm tofu
- 500 ml thick buttermilk
- 300 g plain white flour (all purpose flour)
- 2 tbsp white caster sugar (superfine sugar)
- 2 tsp smoked paprika
- 2 tsp cayenne pepper
- 2 tsp garlic granules
- salt and black pepper
- Vegetable oil to fry
Equipment
- Plate
- Deep fat fryer or suitable high-sided saucepan or saucepan of a suitable size
Instructions
- The night before you wish to make your buttermilk tofu, place the tofu in its packaging in the freezer.
- The next morning, remove from the freezer and place in the refrigerator to defrost. ( If you're in a hurry and need to defrost your tofu more quickly, place in a shallow bowl and microwave on the defrost setting for approximately 10 minutes until defrosted.)
- Wrap in a kitchen towel and press to remove and remaining moisture. The tofu will have changed texture during freezing and defrosting and you should find that any remaining moisture releases easily.
- Break the tofu into large 5cm (2 inch) pieces. Breaking rather than cutting gives a more varied shape and rough surface for the batter to hold on to.
- Mix the buttermilk, paprika, sugar and a pinch of salt and pepper together in a large bowl.
- Add the tofu and mix with your hands so that you can avoid breaking the tofu up any further. Cover and place in the fridge to marinate while you prepare the flour and oil.
- Mix the flour in a bowl with the cayenne, garlic and a pinch of salt and pepper.
- Remove the tofu pieces from the buttermilk, then dip in the flour, coating on all sides. Leave in the flour for a couple of minutes to soak up any excess moisture. Continue until all the tofu is coated.
- Fill a large saucepan one third full of oil. It’s important not to fill further as oil expands when heated and will climb further when frying. Heat the oil to 160C (325F).
- Work in batches, lowering 3-4 pieces of tofu into the oil at a time so that you don’t overcrowd the pan. Fry for 8 minutes until golden brown and crispy.
- Drain on kitchen paper, sprinkle with salt and serve warm.
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