This fried tofu recipe is one of the easiest ways to make tofu actually taste amazing. It's golden on the outside, soft on the inside, and pan fried in just 20 minutes with only 6 simple ingredients. I've made this recipe many times, and it always turns out well, even without pressing the tofu. It's quick, reliable, and perfect for adding a flavorful plant-based protein to bowls, salads, or stir fries.
To make this fried tofu, you just toss the tofu with soy sauce and seasonings, coat it lightly with cornstarch, and cook it in a hot pan until golden and crispy. No deep frying needed, just a little oil and a good non-stick pan. The cornstarch is key to getting that crispy texture on the outside while keeping the inside tender.
You can serve this fried tofu in so many ways, whether you're making a quick lunch, an easy dinner, or meal prepping for the week. It works great in bowls, salads, stir fries, or wraps, and pairs with almost any sauce or dressing you like.
If you want to learn more ways to cook tofu, check out my How to Cook Tofu guide, where I share all the basics and tips. You can also try methods like Air Fryer Tofu, Crispy Baked Tofu, or Easy Marinated Tofu for simple and versatile alternatives to this fried tofu recipe.
Why You'll Love This Fried Tofu Recipe
Here are a few simple reasons why this is a recipe you'll want to make again and again.
- Crispy and golden: The tofu turns out perfectly crispy on the outside while staying soft inside.
- No deep frying needed: It's pan fried with just a little oil, so it's easier and less messy.
- Quick and simple: Ready in about 20 minutes with only 6 simple ingredients.
- Full of flavor: The soy sauce and seasonings give the tofu a delicious savory taste.
- Versatile: Perfect for bowls, salads, stir fries, or wraps.
Fried Tofu Ingredients
- Tofu: Firm or extra-firm tofu works best because it holds its shape and gets crispy on the outside. Avoid soft or silken tofu, as it will fall apart. If you press the tofu, it will turn out even crispier and absorb more flavor. You can learn how in my How to Press Tofu guide. That said, for everyday cooking I usually skip this step to save time, and it still turns out great.
- Soy sauce: Adds a savory, umami flavor that makes the tofu much more tasty. You can use tamari for a gluten-free option, but soy sauce gives the best flavor.
- Garlic powder: Gives a nice garlic flavor that works really well here. You can swap it for onion powder or skip it if needed.
- Black pepper: Adds a little heat and extra flavor. You can use white pepper instead or leave it out.
- Cornstarch: This is key for getting that crispy coating. You can also use arrowroot powder or another starch if that's what you have on hand.
- Oil: I like to use olive oil, but any neutral oil like canola, vegetable, sunflower, or avocado oil will work just fine.
Find the full recipe with exact measurements in the recipe card below.
How to Make Fried Tofu
- For extra crispy tofu, you can press it first. Wrap the block in a clean kitchen towel and place something heavy on top for 10 to 15 minutes to remove excess moisture. I usually skip this step to save time, and it still turns out really good.
- Add the tofu cubes, soy sauce, garlic powder, and black pepper to a large bowl.
- Toss until evenly coated and let it sit for at least 5 minutes so the tofu can soak up some of the flavor. If you're short on time, you can skip this step.
- Drain any excess liquid and discard it. Transfer the tofu to a large zip-top bag, add the cornstarch, seal, and shake until coated. Use more or less depending on how crispy you want it, up to about 6 tablespoons. You can also do this in a bowl if you prefer.
- Heat the oil in a large non-stick pan over medium-high heat and add the tofu in a single layer.
- Cook for about 8 to 10 minutes, or until golden brown on all sides, turning occasionally so it cooks evenly. Serve immediately.
Tips for the Best Fried Tofu
- Don't overcrowd the pan, or the tofu won't crisp up properly. If needed, cook it in batches so each piece has enough space.
- Pressing the tofu helps remove excess moisture and makes it crispier, but you can skip it if you're short on time.
- Use more cornstarch for a crispier texture, or less if you prefer it lighter.
- Let the tofu cook undisturbed for a few minutes before flipping so it can develop a golden crust.
- Make sure the pan is hot before adding the tofu so it sears properly instead of sticking.
Serving Suggestions
This tofu is easy to add to all kinds of meals. You can toss it into a quick rice dish like my Vegan Fried Rice, or use it as a protein topping for salads like my Vegan Caesar Salad or Vegan Quinoa Salad.
It also works great served on the side with veggies or grains, or even as a topping for soups if you want to add some texture. For something simple, you can enjoy it on its own with a dipping sauce like my Vegan Mayonnaise, Vegan Aioli, or Vegan Buffalo Sauce.
How to Store and Reheat Leftovers
- Refrigerator: Store the leftovers in an airtight container in the fridge for up to 4 days. Keep in mind the tofu will lose some of its crispiness over time.
- Freezer: Freezing is not recommended, as the texture changes and the coating won't stay crispy once thawed.
- Reheat: For best results, reheat the tofu in a pan over medium heat with a little oil until warmed through and slightly crispy again. You can also use the air fryer at 350°F (180°C) for 3-5 minutes to bring back the texture. The microwave works too, but it will be softer.
Frequently Asked Questions
For maximum crispiness, pressing the tofu is a great idea, as it removes excess moisture and helps it get crispier and absorb more flavor. If you want to learn how to do it properly, check out my How to Press Tofu guide. That said, for everyday cooking I prefer to keep things simple and skip this step to save time, and it still turns out really good.
Firm or extra-firm tofu works best because it holds its shape and crisps up nicely. Soft or silken tofu isn't a good option here, as it tends to fall apart.
The key is coating the tofu with cornstarch and cooking it in a hot pan. Don't overcrowd the pan, and let the tofu cook undisturbed for a few minutes on each side so it can develop a golden, crispy crust.
It's best enjoyed fresh for maximum crispiness, but you can make it ahead and store it in the fridge. Just reheat it in a pan or air fryer to bring back some of the texture.
Make sure the pan is hot before adding the tofu, and use a good non-stick pan or enough oil to coat the surface. Also, don't move the tofu too soon, it will release more easily once it's golden on the outside.
More Tofu Recipes
Did you make this recipe? Leave a comment and a rating below. I'd love to hear how it turned out!
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Crispy Fried Tofu
Ingredients
- 1 (14-ounce) block firm or extra-firm tofu, drained and cut into cubes
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 3 to 6 tablespoons cornstarch, I usually use 6
- 1 to 2 tablespoons oil, I use olive oil
Instructions
- For maximum crispiness, you can press the tofu first. Wrap the block in a clean kitchen towel and place something heavy on top for 10 to 15 minutes to remove excess moisture. That said, I usually skip this step to save time, and it still turns out really good.
- Add the tofu cubes, soy sauce, garlic powder, and black pepper to a large bowl.
- Mix until well combined and let it sit for at least 5 minutes so the tofu can absorb some of the flavor. If you're short on time, you can skip this step.
- Drain any excess liquid and discard it. Transfer the tofu cubes to a large zip-top bag, add the cornstarch, seal the bag, and shake until evenly coated. Use more or less depending on how crispy you want it, up to about 6 tablespoons for extra crispy tofu. You can also toss the tofu with the cornstarch in a bowl if you prefer.
- Heat the oil in a large non-stick pan over medium-high heat and add the tofu in a single layer.
- Cook for about 8 to 10 minutes, or until golden brown on all sides, turning occasionally so it cooks evenly. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet over medium heat for a few minutes until warmed through and crispy again. You can also use an air fryer at 375°F (190°C) for 3 to 5 minutes. The microwave works too, but the tofu will be softer and less crispy.
- It's best served fresh, as it loses some crispiness over time.
- Freezing is not recommended, as the texture changes and it won't be as good after thawing.
Michelle says
This was so yummy! I wasn’t sure how the kids would like it but they both (1yo and 5yo) wolfed it down. My first time making tofu for the family and I’ll definitely make it regularly now
Iosune Robles says
Hi Michelle! So glad you all liked it 🙂
Valerie Palmquist says
Really good! And I am not vegan so it surprised me. Glad to have a meat free option that tastes so good!
Iosune Robles says
Hi Valerie! Thanks for your kind comment 🙂 I'm glad you liked it!
cafenitro says
If you want this to be like chicken nuggets, bake after frying for an hour and twenty minutes at 200 degrees (F). (Removes a lot more moisture and gives a meatier texture).
Iosune says
Hi Cafenitro! Thank you so much for the comment. I'll try!
Khaliah Griffin says
My boyfriend and I have been vegetarian for awhile and this is my first time ever making tofu. Amazing!! I was nervous to how it would turn out, but omg it was better than I expected!! This recipe will be used often for sure. I used extra firm tofu, cut the tofu in larger square pieces and made a dipping sauce from Thai chili sauce, soy sauce & peanut butter. Yum!
Khaliah Griffin says
My boyfriend and I have been vegetarian for awhile and this is my first time ever making tofu. Amazing!! I was nervous to how it would turn out, but omg it was better than I expected!! This recipe will be used often for sure. I used extra firm tofu, cut the tofu in larger square pieces and made a dipping sauce from Thai chili sauce, soy sauce & peanut butter. Yum!
Iosune Robles says
Sounds so good! I'm glad you liked it 🙂
Will says
Hi! If i were you the only change id make is from corn starch to potato flower! Makes all the difference!
Iosune Robles says
Thanks for the tip 🙂
Danny says
So easy and delicious! I cut tofu into triangle shapes; they fried up nicely. I use a heavier oil (not as healthy), but oh they fry up crispy. We drizzled a curry aioli to serve. No leftovers!
Iosune Robles says
Sounds so good 🙂 Have a nice day!
Ashley H. says
Used this recipe for tacos but used different spices (obviously). It turned out great!
Iosune Robles says
Hi Ashley! So glad you liked it 🙂
Lori Johnson says
This recipe is amazing! My mind is going with all the possibilities! Fish sticks especially. Inside has same texture and juiciness as fish. All I need is straps and tartar sauce. I am thinking of using masala Indian seasoning too. So many options. I'm wondering how this would compare if made in an air fryer....I didn't have tamari so used soy sauce and bit of WorstShire. It's very flexible. Thank you so much.
Iosune Robles says
Hi! Thanks for your comment 🙂 Here you have our air fryer tofu recipe: https://simpleveganblog.com/air-fryer-tofu/
Demetrius Karos says
Simple but good and with options. I added the onion powder but did not freeze for the 5 minutes. I think that would have firmed things up better. Easy, cheap and came out good.
Iosune Robles says
That's what we always try to offer! Easy, inexpensive, and tasty recipes 🙂
Patti says
Love this recipe!
Its simple and very tasty.
I used regular soya sauce and onion pwdr and pepper plus 6 tablespoons of cornstarch.
Made it 3 times already.
Iosune Robles says
Sounds so good Patti! Have a nice day 🙂
DeAnne Norton says
Could this be done in an air fryer? I bought one just so I could do fried tofu but I can't figure out how to make it happen. Any idea how long I would cook it that way? Thanks 🙂
Iosune Robles says
Hi! I haven't tried to make fried tofu in an air fryer but I think it could work 🙂 I'm not sure about how long you have to cook it, sorry!
Kathryn Gannon says
Go to Okonomikitchen there is a recipe on there for air fried tofu.