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  • Egg free
  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • Vegan
  • Vegetarian

Super quick and deliciously easy, tofu puffs are the starter or main you never knew you needed!

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes, + draining
Tofu puffs


  • 600g firm tofu
  • 1/4 (60ml) cup vegetable oil, to deep-fry
  • 1 long red chilli, thinly sliced
  • 2 tsp sesame seeds, toasted
  • 2 spring onions, thinly sliced
  • 1/3 (80ml) cup kecap manis or soy sauce
  • Steamed Asian greens, to serve
  • Steamed jasmine rice, to serve

Nutritional information

Per serve: Energy: 1341kJ/321 Cals (15%), Protein: 19g (38%), Fat: 26g (37%), Sat Fat: 3g (13%), Sodium: 62mg (3%), Carb: 1g (0%), Sugar: 1g (1%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Drain the tofu and place between 2 sheets of paper towel on a clean work surface. Place a chopping board on top to weigh down the tofu. Set aside for 30 mins to drain any excess moisture.

  2. Step 2

    Use a large sharp knife to cut the tofu into 2cm cubes. Add enough oil to a large 20cm (base measurement) saucepan to reach a depth of 3cm. Heat over medium heat until 180°C (or a cube of bread turns golden in 15 secs when tested). Deep-fry the sliced chilli for 30 secs or until slightly coloured. Use a slotted spoon to transfer to a plate lined with paper towel. Add half to the kecap manis or soy sauce. Reserve remaining chilli, to garnish.

  3. Step 3

    Deep-fry tofu cubes, in batches, for 1 min or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining tofu.

  4. Step 4

    Sprinkle tofu with sesame seeds, spring onion and reserved deep-fried chilli. Serve with Asian greens, rice and kecap manis or soy sauce with chilli for dipping.

Recipe tip

Clever storage:
Store leftover tofu puffs in a covered container in the fridge for up to five days. They can be easily reheated in a quick stir-fry, preheated oven or an air-fryer.


Tofu puffs recipe

If you’re looking for a super quick and deliciously easy starter or main meal to please a crowd, tofu puffs is the recipe you never knew you needed! Use our method (and make sure your oil is super hot) and your puffs should be crispy on the outside and fluffy on the inside. This tofu puffs recipe is perfect for meat-free Mondays or vegetarian dinner guests and they can be on the table in less than 20 minutes. Serve with your favourite Asian greens (we love baby bok choy or choy sum).

How to cook tofu puffs

The best thing about fried tofu puffs is that they are simple to cook. The key is to make sure the oil is hot enough to create a crispy coating. To test the temperature of the oil, drop a cube of bread into it. If it turns golden in 15 seconds, it should be heated to 180°C.

How to freeze tofu puffs

Tofu puffs can be frozen for up to three months. If you freeze them, they are best defrosted in the oven or give them a quick burst in the air-fryer if you have one. You can add them to your favourite stir-fry for extra protein or enjoy them on their own as a snack.

Now get cooking

Prepare an impressive vegetarian banquet by cooking the tofu puffs as a starter, followed by this fragrant Thai-style coconut curry with crispy chickpeas for the main event. The tofu puffs are also ideal as a substitute for the satay tofu in this Tofu gado gado bowl, adding some extra crunchy goodness as part of a healthy weeknight meal.