Description

These Easy Crispy Spiced Tofu Snack Cubes are a perfect savory treat packed with smoky, earthy, and spicy flavors. Made with extra-firm tofu coated in a flavorful spice mix and cornstarch, then pan-fried to golden perfection, this recipe delivers addictive crispiness and a delightful crunch. Ideal for a quick snack or appetizer, these tofu cubes balance bold seasoning with a touch of sweetness and bright lime juice for refreshing acidity.

Ingredients

Scale

Tofu and Coating

1 block extra-firm tofu (Press well to remove moisture for maximum crispiness.)
1/4 cup cornstarch (Creates that irresistible crispy coating.)
2 tablespoons vegetable oil (Use a neutral oil with a high smoke point.)

Spice Mix

1 teaspoon smoked paprika (Adds a rich, smoky depth.)
1 teaspoon garlic powder (Brings savory warmth.)
1/2 teaspoon ground cumin (For an earthy note.)
1 teaspoon chili powder (Adjust quantity to control heat level.)
1/2 teaspoon salt (Balances and elevates flavors.)

Sauce and Flavor Enhancers

2 tablespoons soy sauce (A salty dip to enhance flavor.)
1 teaspoon honey or maple syrup (Adds sweetness to offset spices.)
1 tablespoon lime juice (Adds bright acidity.)

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Instructions

Press the Tofu: Place the block of extra-firm tofu between two towels or use a tofu press. Press it firmly for 30 minutes to remove as much moisture as possible, which is crucial for achieving the crispiest texture.
Cut and Dry: After pressing, cut the tofu into 1-inch cubes. Pat the cubes gently with a paper towel to remove any remaining moisture on the surface.
Prepare Spice Mix: In a small bowl, whisk together smoked paprika, garlic powder, ground cumin, chili powder, and salt until evenly combined to create your flavorful spice blend.
Coat the Tofu: Place the cornstarch in a shallow bowl, then add the tofu cubes along with the spice mix. Toss gently but thoroughly to ensure each cube is evenly coated with both the cornstarch and seasoning.
Heat the Oil: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Wait until the oil shimmers, indicating it is hot enough for frying.
Cook the Tofu Cubes: Arrange the tofu cubes in a single layer in the hot skillet. Fry for 2-3 minutes on each side until each side is golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
Drain Excess Oil: Using a slotted spatula, transfer the crispy tofu cubes to a paper-towel-lined plate to absorb any excess oil.
Serve Immediately: Serve the tofu cubes hot. Optionally, toss them with soy sauce, honey or maple syrup, and lime juice to add salty, sweet, and acidic flavors that complement the spicy crispiness.

Notes

Pressing tofu well is key to achieving the crispiest texture—don’t skip this step.
Adjust chili powder according to your preferred spiciness level.
Use a neutral oil with a high smoke point like vegetable or canola oil for best frying results.
Serve immediately for the best crunch; leftovers may lose their crispiness.
For a vegan version, substitute honey with maple syrup.