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Breaded, Fried, Softly Spiced Tofu

Rated as 4.33 out of 5 Stars

"This tofu recipe is completely gorgeous. A former roommate introduced me to some basics with tofu, and over the past few years, I've settled on this ratio of spices and other breading ingredients. The crust on the tofu sticks is tasty and the texture is really wonderful. Serve with a relish or a dip of some sort (I love this with plain yogurt mixed with eggplant brinjal). I usually make this with a cumin-scented rice dish and a garlicky broccoli side."
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30 m servings 285
Original recipe yields 4 servings


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  1. Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak. Watch Now
  2. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne. Watch Now
  3. Warm oil in a large skillet over medium-high heat. Watch Now
  4. Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary. Watch Now

Nutrition Facts

Per Serving: 285 calories; 17.5 18.9 16.3 0 823 Full nutrition

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Read all reviews 190
  1. 268 Ratings

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Most helpful positive review

awesome recipe! I did make a couple of changes according to what i had on hand though, but it still came out brilliantly. i'm eating while i type! i "made" the vegetable broth by crumbling a bou...

Most helpful critical review

Not a typical tofu eater. Tried this recipe because we are trying to incorporate less meat and more protein foods into our diet. Plus my youngest is allergic to pretty much everything. I altered...

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awesome recipe! I did make a couple of changes according to what i had on hand though, but it still came out brilliantly. i'm eating while i type! i "made" the vegetable broth by crumbling a bou...

This is a great way to make tofu more lively! I added extra cayenne ,curry and chili pepper reserving the liquid after taking the tofu out then addng corstartch and making it a sauce with mushr...

Very good. I used 2 tablespoons of cornstarch in place of the yeast. I also added salt at the end. To make the frying easier, I used tongs to flip the pieces of tofu. It was very easy that way...

Great! I served them with quinoa and black beans (from this site) and sprinkled a little soy all over. We both had seconds, and wanted thirds! If you want the tofu a little more dense (than even...

My husband downed these tofu nuggets! I did make changes: I used some cornstarch instead of yeast; I also added some garlic powder to the flour. I didn't soak them in broth first so they kept...

My first attempt at making tofu and it turned out great thanks to this recipe! Per the Mock Chicken recipe I put the tofu in the freezer until a day before I needed it when I let it thaw in the ...

This was excellent! I soaked it in a vegetable broth from a soup the night before, and breaded it with half flour and half onion ring batter mix. We dipped them in a hot and sour sauce and a mar...

I made this last night and it was wonderful - it made the tofo a perfect consistency - fried just enough so that the tofu wasn't too, well, "tofu-ey". Perfect blend of spices. I served it over a...

This is an excellent recipe. The tofu has a nice crispy outer breading with a soft, chewy center. I didn't have nutritional yeast so I substituted cornstarch as another reviewer suggested. I ...