📝 About This Recipe
Transform humble extra-firm tofu into a gourmet masterpiece with these ultra-crispy, golden-brown wedges that boast a pillowy soft interior. This dish draws inspiration from Japanese Agedashi style but elevates the texture with a double-dredge technique for maximum crunch. Perfectly seasoned and served with a zesty ginger-soy dipping sauce, these wedges are a masterclass in the balance of salt, heat, and texture.
🥗 Ingredients
The Tofu & Base
- 2 blocks Extra-firm tofu (14oz each, pressed for at least 20 minutes)
- 1 tablespoon Toasted sesame oil (for a light pre-coat)
The Crispy Coating
- 1/2 cup Cornstarch (for superior crunch)
- 1/4 cup All-purpose flour (provides structure to the crust)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika (adds a hint of color and depth)
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon White pepper (ground)
Spicy Ginger-Soy Glaze
- 1/4 cup Low-sodium soy sauce
- 2 tablespoons Rice vinegar (unseasoned)
- 1 tablespoon Honey or maple syrup
- 1 tablespoon Fresh ginger (finely grated)
- 2 teaspoons Chili garlic sauce (like Sambal Oelek)
Frying & Garnish
- 1 cup Neutral oil (Grapeseed or Vegetable oil for shallow frying)
- 2 stalks Green onions (thinly sliced on the bias)
- 1 teaspoon Toasted sesame seeds (black or white)
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
Drain the tofu blocks and wrap them in a clean kitchen towel or several layers of paper towels. Place a heavy skillet or a couple of canned goods on top to press out excess moisture for 20-30 minutes.
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2
Once pressed, cut each block of tofu in half crosswise, then cut each half into two squares. Finally, cut each square diagonally to create 8 thick wedges per block (16 wedges total).
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3
Place the wedges in a large bowl and gently toss with 1 tablespoon of toasted sesame oil. This helps the dry coating adhere and adds a rich, nutty base flavor.
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4
In a shallow wide dish, whisk together the cornstarch, flour, garlic powder, smoked paprika, sea salt, and white pepper until well combined.
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5
Dredge each tofu wedge in the starch mixture, pressing firmly to ensure all sides—including the thick edges—are completely coated. Shake off any excess and let them rest on a wire rack for 5 minutes.
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6
While the tofu rests, prepare the sauce by whisking the soy sauce, rice vinegar, honey, grated ginger, and chili garlic sauce in a small bowl. Set aside.
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7
Heat the neutral oil in a large non-stick or cast-iron skillet over medium-high heat. The oil is ready when a pinch of flour sizzles immediately upon contact (approx. 350°F/175°C).
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8
Carefully place the tofu wedges into the hot oil using tongs. Do not overcrowd the pan; fry in two batches if necessary to maintain oil temperature.
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9
Fry the wedges for 3-4 minutes on the first side until deeply golden and crispy. Use tongs to flip them onto the second side.
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10
Fry the second side for another 3 minutes. Don't forget to stand the wedges up on their thick 'back' edges for 30-60 seconds to ensure total crispiness.
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11
Transfer the fried wedges to a wire rack set over a baking sheet or a paper towel-lined plate to drain. Immediately sprinkle with a tiny pinch of extra salt while hot.
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12
Plate the warm wedges immediately. Drizzle a small amount of the ginger-soy glaze over the top and serve the rest in a ramekin for dipping.
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13
Garnish generously with sliced green onions, toasted sesame seeds, and fresh cilantro for a pop of color and freshness.
💡 Chef's Tips
Always use 'Extra-Firm' or 'Super-Firm' tofu; soft or silken tofu will fall apart during the frying process. Pressing the tofu is the most critical step—removing water ensures the interior stays creamy while the exterior gets shatteringly crisp. For an even crunchier crust, do a 'double dredge': dip the starch-coated tofu into a little soy milk and then back into the starch mixture. Maintain the oil temperature; if the oil is too cool, the tofu will absorb the grease and become soggy rather than crispy. If you have leftovers, reheat them in an air fryer or oven at 400°F to restore the crunch; avoid the microwave.
🍽️ Serving Suggestions
Serve alongside a chilled cucumber salad with rice vinegar and sesame seeds to cut through the richness. Pair with a cold Japanese lager or a crisp Riesling to complement the spicy ginger notes. Serve as a protein-packed appetizer before a main course of stir-fried noodles or steamed bok choy. Place atop a bowl of steaming jasmine rice and sautéed snap peas for a complete, balanced meal. For a fusion twist, serve with a side of spicy vegan mayo (sriracha mixed with vegan aioli).