I haven’t done a super fun recipe in a while and these Crispy Crunchy Tofu Fries are so fun. They’re so addicting and they taste like Burger King’s Chicken Fries! I modeled this recipe after my most popular tofu recipe (like, ever), tofu nuggets!
So it seems like you all just really like your tofu in nugget or fry form, and I’m here for it. Long live the crispy, crunchy, salty tofu recipe!
Table of contents
What type of tofu is best for these tofu fries?
As we dive into this recipe, I recommend only using extra firm tofu for these pan-fried tofu bites. However, I’ve also done this recipe with firm tofu and have had great luck. The only times where I was unsuccessful was using medium firm tofu – it just never crisped up the same. It was still delicious, but not what I had in mind. So, I recommend sticking with extra firm for this recipe.
Ingredients for this crispy crunchy tofu recipe
The rest of the ingredients are minimal. I am finally back on my nutritional yeast game and it serves as the main character in this recipe. Here is everything you’ll need:
- 1 (16 oz) block extra firm tofu, drained
- 1/3 cup nutritional yeast
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- salt and pepper, to taste
- 1-2 tablespoons sunflower oil, for pan-frying
How to make these tofu fries
This recipe is great because you have options! You can either pan-sear or oven-bake these tofu fries. Here’s a step-by-step on how to do both:
- Cut the block of tofu into “fry” shapes, about 1 cm in width and 8 cm in height. Spread them out evenly on a paper towel-lined rimmed baking sheet, top with another paper towel and then top with something heavy, either another baking sheet or books. Press for only 5-7 minutes.
- While the tofu is pressing, combine the nutritional yeast, spices, salt and pepper in a shallow dish.
- Coat each piece of tofu generously in the seasoning mixture. Pat with your hands to ensure it sticks.
- Heat a large skillet over medium-high heat. Add 1-2 tablespoons of sunflower oil and heat until shimmering. Add the tofu in batches, leaving space between each piece, and pan-fry undisturbed for 3-4 minutes per side, or until deeply golden.
- You can also make the tofu in the oven or air fryer, just roast at 425°F for 10 minutes, flip and then roast another 10-15 minutes, or until crispy.
- Serve with your favorite dipping sauces 🙂
Looking for other tofu recipes?
Tofu is my favorite vegetarian protein, so I have no shortage of those. Here are a few popular recipes from the site!
Crispy Tofu & Cilantro Soup
Chili Tofu Scramble
Honey Coriander Crispy Tofu Wings
And that is it for these Crispy Crunchy Tofu Fries!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
- 5 paper towels
- 1 heavy object
Ingredients
- 1 (16 oz) block extra firm tofu, drained
- 1/3 cup nutritional yeast
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- Diamond Crystal kosher salt, to taste
- Freshly ground black pepper, to taste
- 1-2 tablespoons sunflower oil, for pan-frying
Instructions
- Cut the block of tofu into "fry" shapes, about 1 cm in width and 8 cm in height. Spread them out evenly on a paper towel-lined rimmed baking sheet then top with another paper towel and place something heavy on top, either another baking sheet or books. Press for only 5-7 minutes.
- While the tofu is pressing, combine 1/3 cup of nutritional yeast, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon red pepper flakes, kosher salt and black pepper in a shallow dish.
- Coat each piece of tofu generously in the nutritional yeast mixture. Pat with your hands to ensure it sticks.
- Heat a large skillet over medium-high heat. Add 1-2 tablespoons sunflower oil and heat until shimmering. Add the tofu in batches, leaving space between each piece, and cook undisturbed for 3-4 minutes per side, or until deeply golden.
- *You can also make the tofu in the oven or air fryer, just roast at 425°F for 10 minutes, flip and then roast another 10-15 minutes, or until crispy.
- Serve with your favorite dipping sauces.
Comments
for some reason i couldnt get them to crisp up in the pan so i ate them raw with the seasoning lol still good! thanks for this simple recipe
Try pressing them a bit longer next time and they should crisp a bit better, but glad you still liked it!
i can’t get my hands on nutritional yeast
do you have a substitute?
Unfortunately for this recipe I don’t – the nutritional yeast is the primary binder and flavor, but I have a bunch of other tofu recipes in my vegetarian proteins section that don’t require it!
literally so good. amazing flavor, great taste. so easy to make. that tofu you bought but don’t know what to do with, here’s your sign.
Best comment ever.
What is the dipping sauce you used? It looks so good!
It’s Primal Kitchen Buffalo Sauce – so so good!
My family (who usually hate on tofu) said “these are better than some chicken I’ve had!” – so a pretty big success I’d say.
I really pressed the mixture in and the ratio of seasoning to tofu was a bit high for me – next time I’ll cut the pieces a bit thicker! Overall really great flavour.
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