Crispy Sage Fried Tofu
If you're craving a dish that’s crispy, bold, and packed with flavor, you’re in the right place.
I’ve been tinkering with a Crispy Sage Fried Tofu recipe inspired by the brilliant Sohla El-Waylly’s Crispy Sage Fried Chicken. I’ve admired Sohla for years, starting back when she graced the Bon Appétit YouTube channel, but this is the first time I’ve actually worked with one of her recipes.
Now, Sohla doesn’t cook vegan food (obviously), but I love taking inspiration from non-vegan recipes and reimagining them for a plant-based plate that can hold their own against the originals. I’m still refining this one, but as it stands, it just might become a regular in your holiday recipe rotation. Because, honestly, this tofu brings all the punchy, herby goodness of the original to the table.
Whether you serve it as a centerpiece-worthy main or a crowd-pleasing appetizer, it’s a crispy, savory delight.
Shopping List for Crispy Tofu with Cranberry Dipping Sauce
Tofu and Brine
2 blocks vacuum-packed extra firm tofu (preferred)
Granulated sugar
Kosher salt
Herb Seasoning
Dried parsley
Dried sage
No-chicken bouillon cube (or bouillon powder)
Onion powder
Garlic powder
Freshly ground black pepper
Ground cayenne
For Frying
00 flour (or all-purpose flour)
Fresh sage leaves
Peanut oil or safflower oil
Cranberry Dipping Sauce
Fresh cranberries (8 oz)
Orange liqueur (optional- just add if you have on hand- can also sub with fresh oj)
Ground cinnamon
Ground ginger (or fresh ginger)
Apricot jam or orange marmalade
Maple syrup
Granulated sugar
Equipment Needed for Crispy Tofu with Cranberry Dipping Sauce
Preparation
Large bowl (for brining tofu)
Plastic wrap or lid (to cover the brine)
Small bowl (for mixing herb seasoning)
For the Cranberry Dipping Sauce
Small pot
Blender or immersion blender
Spoon or whisk (for stirring)
For Frying
Medium-large pot or Dutch oven (3.5-quart recommended)
Slotted spoon or tongs (for removing fried tofu and sage)
Cooling rack
Baking sheet (to catch drips under the cooling rack)
For Coating the Tofu
Shallow bowl (for mixing flour and brine)
Measuring spoons
Serving
Platter or serving plate
Notes for Crispy Tofu with Cranberry Dipping Sauce
Tofu Selection
Vacuum-packed extra firm tofu is ideal for this recipe. It provides a firmer texture, absorbs the brine better, and eliminates the need for pressing. If using water-packed tofu, press it thoroughly before brining to remove excess moisture.
Tearing Tofu
Tearing the tofu into irregular chunks creates rough edges that hold the batter well, resulting in a crispier coating. Avoid cutting tofu into uniform shapes for the best texture.
Brining Benefits
Brining the tofu enhances flavor and ensures the tofu stays juicy inside while the outside fries up golden and crispy. For a stronger flavor, let the tofu brine for up to 36 hours.
00 Flour vs. All-Purpose Flour
00 flour is finer and creates a lighter coating that prevents the fried tofu from feeling greasy. However, all-purpose flour works just as well if 00 flour is unavailable or to save costs. Both options produce a crispy coating, so use what you have on hand.
Creating Crispy Texture
Adding a little of the tofu brine to the flour and squeezing it together creates clumps that stick to the tofu, giving it a craggly, extra-crispy finish. Don’t skip this step!
Frying Tips
Use a neutral oil with a high smoke point, like peanut or safflower oil, for frying.
Test the oil’s temperature by dropping in a pinch of flour—if it sizzles, the oil is ready.
Fry tofu in batches to prevent overcrowding, which can lower the oil temperature and result in soggy pieces.
Herb Seasoning
The herb seasoning blend adds a savory depth to the tofu. Sprinkle it immediately after frying while the tofu is still hot so the seasoning sticks well.
Cranberry Dipping Sauce
Blending the cranberry sauce ensures a smooth, dippable consistency. If the sauce thickens too much while cooling, add a splash of water and stir before serving.
The orange liqueur is optional but adds a festive flair. Feel free to leave it out or substitute with orange juice for a non-alcoholic version.
Make Ahead Tips
The tofu can be brined up to 36 hours in advance.
The cranberry sauce can be made a day ahead and stored in the refrigerator. Reheat gently and adjust consistency with water if needed.
Serving Suggestions
Garnish the tofu with crispy fried sage leaves for an elegant touch.
Pair with other dipping sauces like honey mustard or vegan ranch for variety.
Storage and Reheating
Leftover tofu stays crispy if stored in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 375°F (190°C) to restore crispiness.
Fry-Up
After frying, place tofu pieces on a cooling rack with a baking sheet underneath to catch any grease drips. This will help to keep your tofu crispy and grease free..
INGREDIENTS:
Brine
3 quarts water
2 tbsp granulated sugar
2 tbsp kosher salt
Tofu
2 blocks vacuum-packed extra firm tofu (not packed in water)
Herb Seasoning Salt
2 tbsp dried parsley
1 tbsp dried sage
1 no-chicken bouillon cube (or 1 tsp bouillon powder)
1½ tsp onion powder
1 tsp garlic powder
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tsp granulated sugar
¾ tsp ground cayenne
For Frying
2 cups 00 flour (or all-purpose flour)
1 tsp kosher salt
½ tsp paprika
1 bunch fresh sage leaves (optional)
4 cups peanut or safflower oil
Cranberry Dipping Sauce (Optional)
8 oz fresh cranberries
¼ cup orange liqueur (optional)
1 cup (240 ml) water
¼ tsp ground cinnamon
⅛ tsp ground ginger (or fresh ginger for a brighter flavor)
2 tbsp apricot jam or orange marmalade
1 tbsp maple syrup
1½ cups granulated sugar
Pinch of salt
DIRECTIONS:
Step 1: Prepare the Tofu Brine
In a large bowl, mix 3 quarts of water, 1 tbsp sugar, and 1 tbsp salt until dissolved.
Tear vacuum-packed tofu into large, irregular chunks (avoid cutting for the best texture).
Submerge tofu in the brine. Cover and refrigerate for at least 8 hours or up to 36 hours.
Step 2: Make the Herb Seasoning
Combine parsley, sage, bouillon, onion powder, garlic powder, salt, pepper, sugar, and cayenne in a small bowl.
Store in an empty spice jar with a shaker top (optional) or keep covered until ready to use.
Step 3: Cranberry Dipping Sauce
In a small pot, combine cranberries, water, cinnamon, ginger, jam, maple syrup, sugar, and a pinch of salt.
Bring to a boil over medium-high heat, then reduce to medium and simmer for 8–10 minutes until berries pop and the sauce thickens.
Add orange liqueur (or orange juice), if using, and simmer for 2 more minutes.
Blend the sauce until smooth, adjusting thickness with water if needed. Taste and adjust sweetness or spices.
Set aside to cool.
Step 4: Fry the Tofu
Heat 4 cups of oil in a medium-large pot or Dutch oven over medium-high heat. Test readiness by dropping in a bit of flour or a sage leaf- if it sizzles, the oil is ready.
In a shallow bowl, combine flour, paprika, and salt. Drizzle 2–4 tbsp of the tofu brine over the flour and mix with your hands to form clumps (for extra crispy texture).
Remove tofu from the brine. Using one hand for wet and one for dry, coat tofu pieces thoroughly in the flour mixture, pressing to adhere (you really want to pack in the flour mixture as much as you can for a nice coating).
Step 5: Fry Sage Leaves
Carefully fry sage leaves in the hot oil for a few minutes or until crispy (look for the big bubbles in the oil to turn to small ones- this is your clue that the water has evaporated).
Remove leaves with a slotted spoon and drain on paper towels. You can sprinkle with salt, if you like.
Step 6: Fry in Batches
Gently lower coated tofu into the hot oil. Fry for 8–10 minutes, turning occasionally, until golden brown.
Transfer to a cooling rack over a baking sheet and immediately sprinkle with herb seasoning. Repeat until all tofu is fried.
Step 7: Serve
Arrange tofu on a platter, sprinkle with more herb seasoning if desired, and garnish with crispy sage.
Serve hot with cranberry dipping sauce (or maple mustard as an alternative or an addition).
Enjoy!
