Chinese tofu puffs, also known as fried tofu or “yuba” in some regions, are a cherished ingredient in many Asian cuisines. These golden, pillowy pockets of fried tofu are beloved for their crisp exterior and soft, sponge-like interior. Whether you’re preparing a steaming bowl of hot pot, assembling a fragrant stir-fry, or crafting a savory soup, tofu puffs absorb flavors beautifully, making them a versatile favorite in the culinary world.
While you can easily purchase tofu puffs at Asian grocery stores, making them at home allows you to control the ingredients, achieve the perfect texture, and enjoy the magic of cooking from scratch. In this comprehensive guide, we’ll take you through the entire process—from selecting the right tofu to frying techniques and cooking tips—to help you master the art of making authentic Chinese tofu puffs. Whether you’re a beginner cook or an experienced chef, this step-by-step guide will deepen your understanding and appreciation of this traditional delight.
What Are Chinese Tofu Puffs?
Chinese tofu puffs are made by deep-frying blocks of firm or extra-firm tofu until they puff up into airy, golden-brown pillows. The air trapped within causes the tofu to expand during frying, creating a unique texture that is both crispy on the outside and tender on the inside. This process transforms ordinary tofu into a culinary canvas ready to soak up sauces, stocks, and seasonings.
The Cultural Significance of Tofu Puffs
In Chinese cuisine, tofu puffs are more than just a protein addition—they represent a harmony of texture and flavor. They are commonly served in:
- Hot pot dishes
- Stewed soups like Dongpo pork or vegetarian banquet dishes
- Stir-fries with mushrooms, bok choy, or glass noodles
- Dim sum and street food such as stinky tofu
In Buddhist vegetarian traditions, tofu puffs are considered a meat substitute that symbolizes compassion and simplicity. Their neutral flavor and ability to take on bold tastes make them ideal for complex dishes.
Nutritional Benefits of Tofu Puffs
Despite being deep-fried, tofu puffs are a nutritionally balanced food when prepared with care. Soy-based, they are rich in plant-based protein and contain essential amino acids. They are also a good source of:
- Iron
- Calcium
- Magnesium
- Low in saturated fat when fried in healthy oils
However, due to the frying process, tofu puffs are higher in fat and calories than regular tofu. To balance the nutrition, pair them with colorful vegetables and broth-based dishes.
Ingredients and Equipment You’ll Need
Making tofu puffs at home is surprisingly simple and requires minimal ingredients, although the technique is key to achieving the best texture.
Ingredients
- Firm or extra-firm tofu: 1 to 2 blocks (14–16 oz each), preferably unopened and well-drained
- Neutral cooking oil: 2–3 cups for deep frying (canola, vegetable, or peanut oil)
- Optional: 1 tsp cornstarch for extra crispiness
- Optional: 1 tsp salt for seasoning the tofu
Equipment
- Heavy-bottomed deep pot or wok
- Cooking thermometer (optional but helpful for monitoring oil temperature)
- Tongs or slotted spoon
- Paper towels or wire rack for draining
- Sharp knife and cutting board
- Scale (for weighing tofu if preferred)
Step-by-Step Guide: Making Chinese Tofu Puffs
Step 1: Choose and Prepare the Tofu
The foundation of perfect tofu puffs starts with selecting the right type of tofu. Always use firm or extra-firm tofu—soft or silken tofu contains too much moisture and will break apart in hot oil.
Begin by draining the tofu. Remove it from its packaging and place it on a plate lined with paper towels. To press out excess moisture (critical for successful puffing), you can:
- Place a flat plate on top of the tofu
- Add a light weight (like a can of beans) on the plate
- Let sit for 15–30 minutes
This pressing step prevents splattering and helps achieve a better puff.
Cut the Tofu into Uniform Pieces
Once pressed, cut the block into cubes or rectangles about 1–1.5 inches in size. Uniformity ensures even cooking. Some recipes suggest coating the tofu in a light dusting of cornstarch to enhance crispiness—this step is optional but recommended for a more robust exterior.
Step 2: Prepare the Oil
Pour 2–3 cups of oil into a deep, heavy-bottomed pot or wok, filling it no more than halfway. This prevents overflow or bubbling over during frying.
Place the pot over medium-high heat and allow the oil to heat up to 350–375°F (175–190°C). If you’re using a thermometer, monitor the temperature carefully. Without a thermometer, you can test the oil by dropping a small piece of tofu into it—if it sizzles vigorously and rises to the surface, the oil is ready.
Step 3: Fry the Tofu
Gently place the tofu cubes into the hot oil using tongs or a slotted spoon—do not overcrowd the pot. Frying in batches ensures even cooking and consistent puffing.
As the tofu heats, bubbles will form around it. Within 3–5 minutes, you should see the pieces slowly puffing up—this is the magic moment! The expansion happens due to the moisture inside the tofu rapidly turning to steam, forcing the tofu to inflate outward.
Monitor and Flip
After 2–3 minutes, gently flip the tofu puffs so they brown evenly on all sides. Continue frying until they turn golden brown and feel light and airy when tapped.
Crucial Tips:
– Do not pierce or press the tofu during frying, or you’ll release the steam and prevent puffing
– Maintain oil temperature—too low and the tofu will absorb oil; too high and it may burn
– Avoid high water-content tofu—this can cause violent splattering
Step 4: Drain and Cool
Once golden and puffed, remove the tofu with a slotted spoon and place them on a wire rack or paper towels to drain excess oil. You can lightly season with a pinch of salt while warm, though this is often done later in the final dish.
Let them cool for a few minutes before use. Properly made tofu puffs should feel crisp on the outside but have a soft, airy center that can absorb sauces like a sponge.
How Tofu Puffs Are Different from Other Fried Tofu Forms
Understanding the distinctions among various fried tofu products can help you appreciate what makes Chinese tofu puffs special.
| Type | Texture | Common Use |
|---|---|---|
| Chinese tofu puffs | Light, airy, spongy; golden exterior | Hot pot, soups, stir-fries |
| Firm crispy fried tofu | Dense, crunchy all the way through | Salads, Buddha bowls |
| Stinky tofu | Fermented, strong aroma, crispy shell | Street food |
| Yuba (tofu skin) | Thin, chewy sheets from soy milk surface | Dim sum, rolls, wraps |
Chinese tofu puffs are unique because of their hollow center and spongy texture. This structure allows them to absorb soups and sauces deeply, unlike crispy tofu cubes which remain dense.
Storage and Reheating Tips
Storing Leftover Tofu Puffs
If you’ve made a large batch, store leftovers properly to maintain freshness and texture.
- At room temperature: Keep for up to 2 days in an airtight container—ideal if using soon
- In the refrigerator: Store for up to 5 days; place in a sealed bag with a paper towel to absorb moisture
- Freezing: Tofu puffs freeze exceptionally well. Place in a freezer-safe bag and freeze for up to 3 months. They can be used directly from frozen—just thaw slightly or add to simmering soup
Reheating for Best Texture
To revive the crispiness of refrigerated tofu puffs:
- Reheat in a 350°F oven for 8–10 minutes
- Or pan-fry on medium heat for 2–3 minutes per side
- Avoid microwaving unless adding to a saucy dish, as it can make them soggy
Culinary Uses for Homemade Tofu Puffs
Now that you’ve mastered making tofu puffs, put them to delicious use with these classic preparations.
1. In Hot Pot Dishes
One of the most popular ways to enjoy tofu puffs is in a traditional Chinese hot pot. Place them in the simmering broth and let them soak up the rich, savory flavors of spices, meats, and vegetables. As they become saturated, each bite bursts with umami.
Pro Tip: Slice the puff open slightly to allow faster absorption of broth.
2. Braised with Sauces
Try braising tofu puffs in a savory sauce such as:
- Soy sauce, star anise, cinnamon, and rock sugar (classic red-braised style)
- Oyster sauce, garlic, and ginger (vegetarian-friendly option with mushroom sauce)
- Curry sauce with coconut milk for Southeast Asian flair
Simmer for 10–15 minutes until the puffs are fully infused with flavor.
3. Stuffed Tofu Puffs
Create a stunning appetizer by stuffing cooled tofu puffs with savory fillings such as:
- Minced mushrooms and tofu
- Glass noodles with scallions and sesame oil
- Ground pork or chicken mixed with hoisin sauce
Use a small knife to cut a small slit, gently open the puff, and insert the filling. Pan-fry or steam briefly to warm through.
4. In Stir-Fries
Add tofu puffs to stir-fries with broccoli, bell peppers, snow peas, and carrots. Because they are pre-cooked and lightly fried, they only need 3–5 minutes to heat through and absorb the stir-fry sauce.
Avoid over-frying in the pan, or they may become tough.
Alternative Methods: Air-Frying and Baking Tofu
While traditional deep-frying remains the best method for achieving authentic puffing, not everyone has the time or desire to manage hot oil at home. Here are some alternatives—but with caveats.
Air-Fried Tofu
Air frying produces crispy tofu, but it will not replicate the hollow, inflated texture of Chinese tofu puffs. The steam pressure required to “puff” the tofu simply doesn’t occur in an air fryer.
However, you can:
- Press and cube the tofu
- Toss with cornstarch and oil
- Air fry at 400°F for 18–22 minutes, shaking occasionally
This yields a crunchy, golden result suitable for salads and bowls but not for broth absorption.
Oven-Baked Tofu Puffs
Baking tofu will fry the exterior, but again, the puffing effect is minimal. The result is a chewy, roasted texture rather than a light, airy puff.
Best use: As a high-protein snack or addition to grain bowls.
Conclusion: For the real Chinese tofu puff experience, deep frying remains the gold standard.
Troubleshooting Common Problems
Even experienced cooks can encounter issues when making tofu puffs. Here’s how to solve the most common problems.
Tofu Doesn’t Puff Up
This is the most frequent frustration. Causes include:
- Too much moisture: Inadequate pressing leads to splattering but not puffing
- Oil temperature too low: The tofu absorbs oil instead of puffing
- Tofu is too soft: Only firm or extra-firm tofu works
- Cutting size too large: Large pieces may not heat evenly
Solution: Ensure the tofu is properly pressed, the oil is at 350°F+, and the cubes are roughly 1 inch.
Tofu Burns Quickly
If the exterior browns too fast, but the center hasn’t puffed:
- The oil is too hot—reduce heat slightly
- Turn down to medium heat and allow for more gradual cooking
- Consider frying smaller batches to stabilize oil temperature
Tofu Absorbs Too Much Oil
Excess oil leads to greasy, heavy puffs. This often happens when:
- Oil temperature drops due to overcrowding
- Tofu is not firm enough
- Tofu is added when oil isn’t hot enough
Prevention: Fry in small batches and maintain consistent temperature. Drain thoroughly on a wire rack instead of paper towels for better oil runoff.
Where to Buy Quality Tofu for Puffs
While homemade is rewarding, purchasing quality tofu makes a big difference.
Look for:
- Organic, non-GMO soybeans in the ingredient list
- Brands like House Foods, Nasoya, or Trader Joe’s firm tofu
- In Asian markets, seek out “high-protein” or “fried tofu ready” blocks
- Freshness date and firm texture upon inspection
Some specialty stores sell pre-fried tofu puffs—ideal for quick meals—though homemade versions often taste fresher and less oily.
Cultural Variations and Global Twists
While Chinese tofu puffs are iconic, similar fried tofu products appear across Asia:
Japan: Agedashi Tofu and Aburaage
Japanese aburaage—thin, pouch-style fried tofu—is used in inari sushi, simmered dishes, and miso soup. Agedashi tofu is deep-fried and served in a dashi-based sauce with grated daikon.
Korea: Dubu Jorim and Dubu Kimbap
Korean cuisine features braised tofu (dubu jorim) and fried tofu wrapped in kimbap (seaweed rice rolls). Korean fried tofu often has a denser texture but remains flavorful.
Southeast Asia: Tahu Goreng and Tofu Pokpok
In Malaysia and Indonesia, tofu puffs are stuffed, skewered, or served in spicy tamarind broth. In Thailand, fried tofu appears in soups and curries with coconut milk.
Western Adaptations
In Western vegan and vegetarian kitchens, tofu puffs are gaining popularity as a meat-alternative in sandwiches, pasta dishes, and even breakfast scrambles.
Final Thoughts: Enjoy the Art of Making Tofu Puffs
Making Chinese tofu puffs at home is more than just frying tofu—it’s a journey into traditional cooking wisdom, texture transformation, and flavor potential. With just a few basic ingredients and careful attention to technique, you can produce puffs that surpass store-bought versions in freshness, crispness, and depth.
Remember: The key to success lies in using firm tofu, maintaining the right oil temperature, and allowing the steam to do its work. Whether you’re serving them in a bubbling hot pot, stuffing them with savory fillings, or simmering them in a rich sauce, your homemade tofu puffs will delight both texture lovers and flavor seekers.
By mastering this staple of Chinese cuisine, you unlock the door to countless dishes that celebrate balance, nutrition, and taste. So roll up your sleeves, heat the oil, and transform simple tofu into golden, airy puffs that bring comfort and elegance to your table.
What are Chinese tofu puffs and how are they used in cooking?
Chinese tofu puffs, also known as fried tofu or yuba puffs, are soft, spongy pieces of tofu that have been deep-fried until golden and crispy on the outside. They are made from soy milk skin that is folded and then fried, or from pressed tofu cut into blocks and fried until they puff up. The resulting product has a chewy, airy texture with a slightly nutty flavor, and they are prized for their ability to absorb the flavors of broths, sauces, and stir-fries.
Tofu puffs are commonly used in Asian cuisines, especially in Chinese, Malaysian, and Vietnamese dishes. They are frequently added to soups like hot pot, stews such as braised tofu puff dishes, and stir-fries with vegetables and sauces. Their porous structure allows them to soak up rich flavors, making them a popular meat substitute in vegetarian meals. Because of their convenience and taste, homemade tofu puffs can elevate everyday meals with added texture and protein.
Can I make Chinese tofu puffs without deep-frying?
While traditional Chinese tofu puffs are deep-fried to achieve their signature crispy exterior and fluffy interior, it is difficult to fully replicate that texture using alternative methods like pan-frying or baking. Deep-frying causes moisture in the tofu to rapidly turn into steam, which inflates the tofu and creates the airy, puffed structure. Shallow frying may result in uneven puffing and a denser texture, while baking typically dries out the tofu rather than puffing it.
That said, for a healthier version, you can try pan-frying tofu cubes in a generous amount of oil over medium-high heat. Pressing the tofu well beforehand helps reduce surface moisture and increases the chances of some puffing. Although the result won’t be as light and expanded as authentic deep-fried tofu puffs, the outer layer can still become crisp and golden. For best results, using firm or extra-firm tofu and maintaining consistent oil temperature close to 350°F (175°C) is essential.
What type of tofu should I use to make homemade tofu puffs?
To make homemade Chinese tofu puffs, you should use firm or extra-firm tofu. These varieties have low moisture content and hold their shape well during frying, which is essential for achieving the desired puffing effect. Soft or silken tofu contains too much water and will likely break apart or splatter dangerously when exposed to hot oil. Pressing the firm tofu before frying helps remove even more moisture, which improves the puffing process and crispiness.
It’s also helpful to cut the tofu into uniform 1- to 1.5-inch cubes to ensure even cooking. Some recipes suggest freezing the tofu before pressing and frying, as this changes its internal structure and makes it more porous, allowing it to puff more dramatically. Thawed and pressed frozen tofu also has a chewier texture, resembling store-bought tofu puffs more closely. Whether using fresh or previously frozen tofu, thorough pressing is a key step for success.
How do I press tofu properly before frying it?
Properly pressing tofu removes excess water, which is critical for achieving a crispy exterior and preventing dangerous oil splatters during frying. To press tofu, wrap the block in a clean kitchen towel or several layers of paper towels, then place a heavy object on top—such as a cast-iron skillet or stacked books. Let it sit for at least 20 to 30 minutes. Alternatively, you can use a dedicated tofu press, which offers consistent pressure and faster results.
For even better results, you can slice the tofu into cubes before pressing, increasing the surface area exposed to air and speeding up moisture removal. Some home cooks also recommend gently squeezing individual tofu cubes by hand after initial pressing to extract any remaining internal moisture. Properly pressed tofu will feel firmer and look less glossy. This preparation step significantly enhances the frying performance, helping the tofu puff up and brown evenly.
What is the best oil for frying tofu puffs and why?
The best oils for frying Chinese tofu puffs are those with high smoke points and neutral flavors, such as peanut oil, canola oil, sunflower oil, or vegetable oil. These oils can withstand the high temperatures (around 350°F to 375°F) needed to properly puff and crisp the tofu without breaking down or imparting strong tastes. Peanut oil is especially popular in Chinese cooking for its high smoke point and subtle nuttiness that complements the tofu.
Using oil with a low smoke point, such as olive oil or butter, is not recommended because they can burn quickly, creating off-flavors and harmful compounds. Additionally, oils that remain stable at high heat help achieve a golden, crisp crust without absorbing excessively into the tofu. For best results, use enough oil in the pot or wok to allow the tofu cubes to float freely, ensuring even cooking and puffing on all sides.
How can I store and reheat homemade tofu puffs?
Homemade tofu puffs are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 4 to 5 days. To maintain their texture, place a paper towel inside the container to absorb any excess moisture, which could make the puffs soggy. If you plan to use them in soups or stews, storing them refrigerated is ideal. For longer storage, you can freeze the fully cooled tofu puffs in a single layer on a baking sheet before transferring them to a freezer-safe bag.
To reheat, the best method is to lightly pan-fry or re-crisp them in the oven at 375°F for 5 to 8 minutes. This restores some of their crispiness without overcooking them. Avoid microwaving tofu puffs, as this can make them rubbery and unevenly heated. If adding them to soups or broth-based dishes directly from the freezer, there’s no need to thaw—simply drop them in, and they’ll heat through while absorbing flavor.
Why aren’t my tofu puffs puffing up during frying?
There are several reasons why tofu may not puff up during frying. The most common cause is excess moisture remaining in the tofu. Even firm tofu contains a fair amount of water, and if not properly pressed, this water turns to steam too rapidly and prevents the formation of the characteristic air pockets. Always press tofu thoroughly—ideally for 30 minutes—and consider freezing and thawing it first, as this creates a more porous texture conducive to puffing.
Another factor is the oil temperature. If the oil is too cool, the tofu will absorb oil and become greasy instead of puffing. If it’s too hot, the outside may brown too quickly while the inside remains dense. The ideal frying temperature is around 350°F. Using a thermometer helps maintain consistency. Additionally, overcrowding the pan lowers the oil temperature instantly, so fry in small batches to allow room for heat retention and even cooking.