Sharing is caring!

This crispy tofu with soy citrus glaze is packed with bold, punchy flavors. The tofu is inspired by Taiwanese popcorn tofu—lightly coated in a seasoned starch mix with aromatic five spice powder and shallow-fried until golden and crisp. The glaze? Sweet, savory, and bright from citrus. This is paired with steamed rice and extra crisp and flavor from fried curry leaves (optional but totally worth it!).

It’s the kind of dish that comes together with simple pantry ingredients but tastes like it came out of a restaurant kitchen.

Why You’ll Love This Crispy Tofu with Soy Citrus Glaze

• Crispy tofu that you can easily snack on, too
• Delicious glaze with a zesty citrus punch 🍊
• Simple technique, big payoff
• So good with rice—or just as a snack on its own!

WHAT IS CALAMANSI?

I use calamansi as my citrus for this recipe. Calamansi is a Filipino citrus that’s tiny but packs a very big punch and floral citrus note that makes this glaze special. Lime juice works too but if you have access to calamansi juice (fresh is best), then I really recommend you use calamansi juice!

DO I NEED TO ADD CURRY LEAVES?

Curry leaves add aromatic depth, but feel free to skip if unavailable. These do add more aroma and texture to the final dish!

TIPS FOR THIS RECIPE

To keep tofu crispier longer, serve immediately after glazing OR you can keep the glaze separate and only pour it over the tofu when ready to enjoy. You can also use the glaze as a dip!

INGREDIENTS YOU’LL NEED FOR THIS RECIPE

TOFU

• 1 lb extra firm tofu

COATING

• 6 tbsp corn starch
• 1/2 tsp five spice powder
• 1/2 tsp salt
• 1/2 tsp ground white pepper
• Neutral oil for frying

CURRY LEAVES

• Curry leaves washed and dried
• Neutral oil for frying

GLAZE

• 2-3 tbsp soy sauce adjust to taste
• 1/4 cup brown sugar
• 2 tbsp calamansi juice or lime juice see notes
• 3-4 tbsp water adjust to desired consistency

SLURRY

• 2 tsp corn starch
• 4 tsp room temperature

TO SERVE

• Steamed rice

TO MAKE THIS CRISPY TOFU WITH SOY CITRUS GLAZE

Coat and Fry the Tofu

• Pat tofu dry and press if needed to drain any excess moisture. Cut the tofu into 1-inch (2.5 cm) cubes.

• In a bowl, combine cornstarch, five spice, salt, and white pepper.

• Heat a good layer of neutral oil in a wok or frying pot over medium heat.
• Once the oil is hot, toss a batch of tofu in the corn starch mix until well coated. You may need to do this in a few batches so as not to overcrowd the wok/pot. Don’t leave the tofu in the corn starch mixture for too long since the tofu can release more moisture and make the corn starch mix damp.

• Add the tofu in the oil. Shallow-fry the tofu in batches until golden, crispy, and puffed, about 2–3 minutes per side.
• Remove and set aside on paper towel then transfer to a wire rack to maintain crispness.

Fry the Curry Leaves (Optional)

• In the same pot or wok, heat the oil.
• Once hot, add the dry curry leaves carefully—they’ll splatter!
• Fry for 10–20 seconds until crisp. Remove from the oil and set aside. I like to place mine on paper towels to absorb any excess oil.

Make the Glaze

• In a clean pan or wok, melt vegan butter over medium
• Add the shallot and cook until aromatic, around 1 minute.
• Pour in the combine soy sauce, brown sugar, and water to combine.
• Bring to a simmer until sugar dissolves.
• To prepare the slurry, mix together corn starch and water until dissolved.
• Over medium low heat, stir in your cornstarch slurry, and simmer until the glaze thickens and turns glossy.
• Turn off the heat. Mix in the calamansi or lime juice. Feel free to adjust to taste.

Toss & Serve

• You can serve this by pouring the glaze over the crispy tofu OR adding the crispy tofu to the glaze and tossing gently until fully coated. You can also use the glaze as a sauce!
• If you’re preparing this beforehand, it’s best to keep the tofu separate from the sauce. You can reheat the fried tofu in an air-fryer at 350F for 4-5 minutes or until crispy.
• Serve hot with steamed rice and top with the curry leaves (if using)!

MORE TOFU RECIPES YOU’LL LOVE

• Crispy Salt and Pepper Tofu
• Black Pepper Tofu Steaks
• Tofu “Chicken” Teriyaki
• Korean Spicy Braised Tofu
• Fried ‘Chicken’ and Gravy
• Tofu Katsu
• Nori-Wrapped Tofu in Spicy Sauce
• Maple Hoisin Tofu
• Orange Tofu
• Pan-Fried Tofu Cakes

YOU CAN PIN THIS IMAGE