Beer-Battered Tofu

These crispy tofu sticks are delicious dipped into a creamy sauce.
Yield 4 servings
Time 10 minutes
  • knife
  • 2 shallow bowls
  • whisk
  • 2 plates
  • paper towls
  • large frying pan
  • tongs
  • 1 pound extra firm tofu, pressed
  • ¾ c flour
  • ¾ c beer
  • 1½ c fine bread crumbs
  • 1½ t salt
  • 1 t paprika
  • ½ t black pepper
  • soy or grapeseed oil
  • lemon wedges
Directions Cut tofu into ¾-inch sticks.

Whisk together flour and beer in one bowl, and mix breadcrumbs and spices in the other.

Dip a piece of tofu in the beer batter, then roll in the breadcrumbs until it’s evenly coated. Set on a plate and repeat with the remaining tofu.

Pour half an inch of oil in the pan over medium-high heat. Line the other plate with paper towels.

When the oil is hot, add a few pieces of tofu, leaving at least an inch between them. Fry for a minute or two until golden, then turn and fry the other side.

Transfer cooked tofu to paper towels to drain.

Cook the rest of the tofu, adding more oil as needed.

Serve hot with lemon wedges.

Notes Recommended dipping sauces

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Beer-battered tofu