Best Deep Fried

Salt and pepper tofu is a popular Chinese dish, frequently found on the menus of Cantonese restaurants and dim sum establishments globally. The dish is prepared by coating cubes of tofu in cornstarch and deep-frying them until crispy, then tossing them in a dry seasoning of salt, white pepper, mince...

Shan tofu fritters are a traditional street food snack originating from Myanmar's Shan State. Unlike East Asian tofu, which is made from soybeans, Shan tofu is produced by setting a batter of chickpea flour and turmeric water into a solid block. This brightly colored, yellow tofu is sliced and deep-...

Tofu skin rolls, also known as yuba rolls, are a traditional Chinese dim sum dish made by wrapping savory fillings in yuba. Yuba is the thin, delicate skin that forms on the surface of heated soy milk during the tofu-making process. The rolls are typically stuffed with a mixture of ground pork, shri...

Agedashi tofu is a Japanese dish consisting of soft or silken tofu coated in a starch such as potato or cornstarch and deep-fried, then served in a pool of warm dashi-based sauce seasoned with soy sauce and mirin. It is a common item at izakaya pubs and traditional Japanese restaurants, typically ga...

General Tso's Tofu is a vegetarian variation of the Chinese-American takeout dish General Tso's Chicken. It substitutes meat with cubes of deep-fried or pan-fried firm tofu. The tofu is coated in a thick, sweet, and savory sauce made from soy sauce, sugar, ginger, and dried chili peppers. This dish...

Tofu spring rolls are a category of rolls that use tofu as a principal filling, often in place of meat or seafood. Fresh Vietnamese-style versions typically wrap tofu, rice vermicelli, herbs, and vegetables in softened rice paper, while fried versions may use a different wrapper and a cooked filling...

Đậu Phụ Chiên Giòn is a Vietnamese deep-fried tofu dish prized for its crispy golden exterior, commonly served as a vegetarian protein alongside rice or dipping sauces.

Tofu Katsu is a vegetarian adaptation of the traditional Japanese Tonkatsu, where thick slices of firm tofu are breaded, deep-fried, and served with a sweet-savory brown sauce.

Indonesian deep-fried tofu from Sumedang, West Java, prized for its thin crispy skin and soft interior, a regional specialty with origins traced to the late 19th century.

Indonesian deep-fried tofu served as a street snack or side dish with sambal or peanut sauce, widely available across Java and a staple of Indonesian everyday cooking.

Indonesian fried tofu stuffed with seasoned vegetables or glass noodles, a widespread street snack sold by vendors across Java and other Indonesian islands.

Chinese fermented tofu with a pungent odor, eaten as street food across Taiwan and mainland China, with Taiwan's night market versions its most internationally recognized form.