Gluten-Free Crispy Tofu!

Thanks to Costco, I have several packages of tofu I need to use up before they go out of date. Stumped for a good way to use it all up, I remembered a really good tofu appetizer we used to get at our favorite Thai place in London, Pun Kum! Yeah, I will totally admit the only reason we went to the restaurant in the first place is because of the name and the fact that we were, obviously, very mature, grown-up, serious graduate students. We couldn’t decide which Thai restaurant to try, so we went with the one that had the dirtiest sounding name. I am convinced this is a very effective method of Thai restaurant selection.

I turned to Google and found this great crispy tofu recipe. Fast, simple and super tasty.


The directions were very simple and thorough, the only thing I would recommend is dipping the tofu in milk or an egg wash before coating the pieces. It just wasn’t sticking for me without the milk bath.


Gluten Free Crispy Tofu

  • 1 package firm tofu, rinsed, drained and pressed
  • 5 Tbsp. sesame seeds
  • 4 Tbsp. white rice flour
  • 4 Tbsp. cornstarch
  • 1/2 tsp. salt
  • canola oil
  1. Drain tofu. Wrap tofu in paper towels, place on flat plate and press with heavy object for 10-15 minutes to remove excess liquid.
  2. Cut tofu into 1 inch cubes.
  3. Mix sesame seeds, white rice flour, cornstarch and salt.
  4. Heat canola oil in wok or deep frying pan over medium-high heat.
  5. Dip tofu in milk and dredge through flour mixture.
  6. Using tongs, place 6-8 tofu pieces in oil. Turning occasionally, fry until golden brown*.
  7. When done, place on towel to drain and cool.
  8. Repeat with remaining tofu.
  9. Serve and enjoy!

* – I’m still not used to cooking with gluten-free flours. I felt like cooking with the white rice flour took a lot longer and required the oil to be at a higher temperature than with regular all-purpose flour.

I enjoyed my tofu with tamari (gluten-free soy sauce) mixed with sriracha and sliced green onions. It was amazing. I honestly think it was better than the version we used to get at Pun Kum.


10 thoughts on “Gluten-Free Crispy Tofu!

  1. Pingback: Tofu Parmesan-ish « Clare Cooks!

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  3. Just tried this and I’m HOOKED! I dredged mine through a mixture of peanut oil and almond milk before coating it. I also added in some garlic and pepper flakes for a bit of bite. I will DEFINITELY make this again. It is amazing! THANK YOU!!

  4. Pingback: TofuLove. | Zazazu

  5. Pingback: Tofu Parmesan | Clare Cooks!

  6. Pingback: Stir-Fried Tofu with Scallions | Clare Cooks!

  7. I just made this, I can not believe how crispy it came out! I didn’t have white rice flour on hand so I ground some brown rice in my Vitamix and used that flour instead.

  8. Pingback: Tofu Parmesan-ish | Clare Cooks!

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