Crispy Fried Tofu with Lemongrass-Peanut Sauce

This crispy fried tofu is what happens when texture meets flavor magic—crunchy on the outside, creamy and savory in the middle. Easy to make, perfect for guests (or just you), and a little bit extra in the best possible way.

Tofu is a blank slate—neutral enough to take on any flavor, and versatile enough to be crisp, creamy, or chewy depending on how you cook it. In this recipe, we’re giving it the golden treatment: slicing a block into triangles, scooping out the centers, dredging in cornstarch, and deep-frying until crisp and deeply golden. Think of each triangle as a pocket for flavor, with structure that makes this crispy fried tofu sturdy enough to eat with your hands.

The finishing touch is a thick lemongrass–peanut sauce that settles into the center. It’s savory, rich, and just a little bit of an umami bomb, turning simple fried tofu into something unexpected. Serve it as an appetizer or a small plate—whatever you choose, this deep-fried tofu recipe proves that when texture and flavor play well together, you get a dish that feels instantly special.

Why This Recipe Works

This recipe’s secret sauce is smart tofu engineering—hollow center, sturdy sides. By hollowing out the centers before frying, you create little wells that crisp around the edges but stay tender inside. That structure gives the sauce somewhere to land instead of sliding off, so every bite carries both crunch and sauce. Here are other reasons it shines:

• Easy method. No pressing or marinade needed—just cut the tofu into triangles, hollow out the centers, coat in aquafaba and cornstarch, then deep-fry until golden.
• Balanced sauce. Peanut butter gives body, lemongrass brings brightness, soy sauce adds umami, and curry powder brings subtle depth and complexity.
• Texture meets depth. Crisp tofu gives shape while peanut butter adds creamy contrast. The two work together to make this dish feel complete—savory, rich, and deeply satisfying.
• Fun to make. Nervous about deep-frying tofu? Think of this as your gateway recipe. A quick batter and a few minutes in hot oil yield a perfectly crisp shell every time. Not sure if your oil’s ready? We’ll explain how with the chopstick test.
• Pretty presentation. These golden triangles filled with sauce and garnished with pops of green look restaurant-ready, yet they’re simple enough for any home cook to pull off.

Key Ingredients

Every element here has a purpose—texture, flavor, or both. The tofu gives structure, the starch gives crunch, and the sauce ties it all together with fat, salt, and brightness. Each ingredient has a task, working together to make this crispy fried tofu as balanced as it is bold.

• Firm tofu: Holds its shape through the fry, turning crisp at the edges while staying soft inside. Avoid using soft tofu, which will fall apart in hot oil, or extra-firm tofu, which can throw off the texture balance.
• Aquafaba: The liquid from canned chickpeas acts as an egg replacer here, adding a bit of protein and helping the cornstarch cling evenly to the tofu and prevent it from becoming too greasy.
• Cornstarch: This starch is ideal for deep-frying because it crisps up fast and holds its shape. It forms a thin, crackly crust that gives the tofu that perfectly crunchy texture.
• Peanut butter: The backbone of the sauce. It gives creamy richness and body that balances the sharper, fragrant notes from lemongrass and lime.
• Lemongrass: Adds bright, citrusy aroma that cuts through the richness of the peanut butter and fried tofu. A small amount wakes up the entire dish. Not sure how to select or prep lemongrass? Check out our quick tips below.
• Soy sauce: Brings umami and depth—the bridge between the creamy and the crisp. A light dunk before each bite is optional, but it ties everything together.
• Curry powder: Adds subtle warmth and dimension without stealing the spotlight from the peanut butter or lemongrass.
• Cilantro, lime, and scallions: This fresh green trio adds color, acidity, and freshness to make this dish feel a little extra.

How To Make This Crispy Fried Tofu Appetizer

Crispy, golden, and full of contrast—this dish layers crunch and sauce in all the right ways. The tofu fries up with a delicate crust, while the lemongrass–peanut sauce builds richness, brightness, and just enough depth to make every bite pop. For full recipe details, scroll to the end of this post.

Step 1: Build the sauce: Sauté shallots and garlic in toasted sesame oil until soft and fragrant. Deglaze with a splash of vegan broth, then add lemongrass and curry powder. Stir in the peanut butter and a bit more broth until loosened but still thick. Remove from the heat and stir in cilantro and soy sauce. It’s creamy, rich, and bright enough to wake up everything it touches.

Step 2: Prep the tofu: Slice the block into four triangles and carve a shallow well into each one. This creates space for the sauce while helping the tofu hold its shape once fried.

Step 3: Coat for crispiness: Set up two large prep bowls: one with aquafaba, the other with cornstarch. Dip the tofu in aquafaba first, then dredge in cornstarch, tapping off any excess.

Step 4: Deep-fry to golden perfection: Heat a few inches of oil in a heavy saucepan over medium heat for about 7 minutes, aiming for roughly 375°F. Any hotter, and the tofu will burn; too cool, and it’ll become soggy.

• If you don’t have a thermometer, use the chopstick test: insert a dry chopstick until it touches the bottom—if bubbles form instantly, the oil’s ready. Fry one or two pieces at a time for a few minutes, until evenly golden. The goal: crisp edges, soft middle, zero sogginess.
• Pro tip: Avoid overcrowding. Too many pieces drop the oil temperature and lead to soggy tofu instead of crisp perfection.

Step 5: Assemble and serve: Spoon the warm lemongrass–peanut sauce into each tofu well. Top with crushed peanuts, cilantro, scallions, and a squeeze of lime. Serve immediately while the tofu is still crisp and the sauce is thick and fragrant.

How To Serve

This crispy fried tofu appetizer walks the line between simple and showstopping. Golden on the outside, tender inside, and rich with lemongrass–peanut sauce, it’s the kind of dish that holds its own—or plays beautifully with others. Whether you’re building a small-plate dinner, a noodle bowl, or a full Southeast-Asian–inspired spread, here’s how to make it sing.

• As a standalone bite: Serve it fresh from the fryer with extra soy sauce for dipping and a squeeze of lime. The crunch-soft contrast hits just right—especially next to something crunchy and bright, like crisp cucumbers or bok choy.
• In a full meal lineup: Pair it with a bowl of these soba noodles or spicy ramen noodles to complement the sauce. The tofu’s richness plays well against the texture and tangle of noodles. For even more depth, try it beside our vegan mapo tofu or Chinese 5-spice tofu—each dish offers its own take on umami, heat, and texture.
• Go the cozy route: Add balance with a bowl of vegan wonton soup, eggy pan-fried tofu stir fry, or vegan French onion ramen noodle soup—soups that bring warmth and softness to the table while letting this crispy tofu shine.
• Make it a small feast: Make it part of a spread with our tofu satay with peanut sauce, teriyaki mushrooms, or crispy Kung Pao brussels sprouts. Each one adds a new rhythm to the meal—crunch meeting chew, and nutty meeting sweet heat.

FAQs

More Tofu Recipes To Try Next

• Crispy Fried Tofu Sandwich
• Ultimate Crispy Breaded Tofu
• Grilled Lemongrass Tofu
• Thai-Style Pizza with Peanut Sauce

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This recipe was originally posted in 2011 and has been updated in 2025 with updated instructions and helpful tips.