1-Step One: Prepare the Dipping Sauce Start by making the dipping sauce so the flavors have time to meld while you prepare the tofu. In a small bowl, combine all the dipping sauce ingredients: soy sauce, sesame oil, water, chopped green onion, and minced raw garlic. Mix everything thoroughly with a whisk or fork until well combined. Set this aside at room temperature so the garlic and green onion flavors can infuse into the sauce. This simple sauce pairs perfectly with the crispy tofu and adds that authentic Asian-inspired taste.

2-Step Two: Drain and Slice the Tofu Remove your extra firm tofu from the package and discard the liquid. Place the block on a clean cutting board and slice it into uniform pieces measuring approximately 1 inch by 1.5 inches. You should get about 40 to 44 pieces from one standard package. Keeping the pieces similar in size ensures they cook evenly and look beautiful on the serving plate. Take your time with this step because uniform pieces will give you consistent results during frying.

3-Step Three: Press the Tofu This step is absolutely crucial for achieving maximum crispiness. Place your tofu pieces in a single layer on a sheet of paper towels. Cover them with another layer of paper towels, then place something heavy on top, like a cast iron skillet, a heavy plate, or a large can. Press the tofu for at least 30 minutes to remove excess moisture. For even better results, replace the paper towels halfway through and press for an additional 15 to 20 minutes. The drier your tofu is before breading, the crispier it will become during frying.

4-Step Four: Set Up Your Breading Station While the tofu presses, prepare your breading station with three shallow containers. In the first container, mix the cornstarch with onion powder, garlic powder, cayenne pepper, coarse sea salt, and fresh cracked black pepper. Stir well to distribute the seasonings evenly throughout the cornstarch. In the second container, whisk together the 2 lightly beaten eggs and 2 tablespoons of water until smooth. Place the panko breadcrumbs in the third container. Having everything set up before you start breading makes the process much smoother and keeps your hands cleaner.

5-Step Five: Bread the Tofu Pieces Once your tofu is pressed and dry, it’s time to coat each piece. Work with one tofu piece at a time for the best results. First, dredge the tofu in the seasoned cornstarch mixture, shaking off any excess. The cornstarch creates a dry surface that helps the egg wash stick. Next, dip the cornstarch-coated tofu into the egg wash mixture, letting any extra drip off. Finally, press the tofu firmly into the panko breadcrumbs, making sure all sides are well coated. Place each breaded piece on a clean plate or baking sheet while you finish the rest.

6-Step Six: Heat the Oil Pour your choice of oil (canola, vegetable, or avocado oil) into a large skillet to a depth of about 1/4 inch. Heat the oil over medium-high heat until it’s hot but not smoking. You can test the oil temperature by dropping in a few panko crumbs, which should sizzle immediately and turn golden brown within seconds. If the oil is too cool, the tofu will absorb too much oil and become greasy. If it’s too hot, the coating will burn before the inside heats through.

7-Step Seven: Fry the Tofu in Batches Carefully add the breaded tofu pieces to the hot oil in a single layer, being careful not to overcrowd the skillet. Overcrowding causes the oil temperature to drop, which leads to soggy, greasy tofu instead of crispy bites. Fry each batch for about 2 minutes per side, or until the coating turns a beautiful golden brown color. Use tongs or a slotted spoon to flip the pieces gently. Depending on the size of your skillet, you may need to fry in 3 to 4 batches.

8-Step Eight: Drain and Season Transfer each batch of fried tofu to a plate lined with paper towels to drain off excess oil. While the tofu is still hot, immediately sprinkle it lightly with coarse sea salt. The salt sticks better to hot, fresh-from-the-oil tofu and enhances the flavor of the crispy coating. Let the tofu drain for just a minute before serving.

9-Step Nine: Serve and Enjoy Arrange your crispy fried tofu panko bites on a serving platter with the dipping sauce in a small bowl on the side. These are best served hot while they’re at their crispiest. The contrast between the crunchy panko coating and the tender tofu inside, paired with the savory dipping sauce, creates an irresistible appetizer that disappears quickly. If you’re looking for more easy dinner ideas to pair with this dish, check out our creamy tortellini recipe for a complete meal.