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 pepper
- Vegetable oil to fry
Equipment
- Plate
- Deep fat fryer 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!
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 pepper
- Vegetable oil to fry
Equipment
- Plate
- Deep fat fryer 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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