Crispy Pan-Fried Tofu (20 Minutes)

Name: Crispy Pan Fried Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 block firm tofu (about 14 ounces or 400 g, drained and cubed); 1 tablespoon soy sauce; ½ teaspoon garlic powder; ½ teaspoon ground black pepper; 3-6 tablespoons cornstarch (I used 6 tablespoons, see notes); 1-2 tablespoons oil of your choice (I used extra virgin olive oil)

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This crispy pan-fried tofu is ready in just 20 minutes, super flavorful, protein-rich, and requires only 6 ingredients. Perfect for salads, stir-fries, and more!

A dish with crispy pan-fried tofu cubes.

You'll end up with fried tofu cubes that are soft on the inside, but lightly crispy on the outside. Also, don't worry about deep frying, just a non-stick pan, and a little oil will do the trick.

Fried tofu is one of the easiest and most delicious ways of eating tofu. It's a super simple and easy-to-make recipe made with inexpensive and common ingredients that you can find at your grocery store.

Tofu is one of the best sources of good-quality vegan protein and is very affordable.

However, some people don't like it because if it's not cooked or marinated correctly it doesn't taste like anything, but if you prepare it the right way, it can taste amazing.

If you're looking for new and tasty ways to incorporate tofu into your meals, you'll find a wide range of delicious tofu recipes on the blog, including some fan favorites like my tofu scramble and marinated tofu.

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🌟 Why you'll love this recipe
🧾 Ingredients (with substitutions)
📋 Variations
🔪 Instructions
🍽 Serving suggestions
❄️ Storage
💭 Expert tips
❓Recipe FAQs
🌱 More tofu recipes
📖 Recipe

🌟 Why you'll love this recipe

This pan-fried tofu recipe is packed with protein making it a nutritious and satisfying option for any meal, and a perfect chicken replacement.
This versatile dish is easy to make and perfect for adding protein to your salads, stir-fries, or wraps.
The seasoning mix of soy sauce, garlic powder, and black pepper creates a mouth-watering flavor.
Pan-frying the tofu gives you all the crispiness without added fat and calories.
Whip up a healthy and delicious meal in just 25 minutes with this easy 6-ingredient recipe, perfect for busy weeknights!

🧾 Ingredients (with substitutions)

Tofu

It is the base of the recipe, providing a plant-based source of protein and a firm texture to the final dish.

Firm or extra-firm tofu work best for fried tofu. Soft or silken tofu is not a good choice as it will fall apart easily.

Soy sauce

Adds a savory, umami taste that complements the fried tofu and adds depth to the dish.

Instead of soy sauce, you can use tamari for a gluten-free alternative or coconut aminos, which is soy-free, or some salt to taste. However, soy sauce is the best choice

Garlic powder

Brings in a nice garlic kick to jazz up the fried tofu without being too strong.

It can be replaced with onion powder, or you could even omit it if you want.

I wouldn't use fresh garlic as the tofu cubes are coated with cornstarch and I think minced garlic would difficult the coating process.

Ground black pepper

Adds a little kick of spice and heat to the recipe. If you don't have black pepper, you could use white pepper instead, or even omit it.

Cornstarch

Serves to coat the tofu and helps create a crispy, golden layer when fried.

It can be replaced with arrowroot powder, or pretty much any type of starch you have on hand.

Oil

Extra virgin olive oil is a good choice for this recipe due to its fruity flavor and high smoke point, which prevents burning during frying.

It is also a healthy option, rich in monounsaturated fats and antioxidants that promote heart health.

However, you can use a different type of oil, such as vegetable, canola, sunflower, or avocado oil.

See the recipe card below for a full list of ingredients and measurements.

📋 Variations

Here are some variations you can try with this pan-fried tofu recipe:

Spicy: Add some red pepper flakes or sriracha sauce to the tofu marinade for an extra kick of heat.
Sesame: Add a tablespoon of toasted sesame oil to the marinade, and sprinkle the finished tofu with sesame seeds.
Teriyaki: Replace the soy sauce in the marinade with teriyaki sauce, and sprinkle the finished tofu with chopped scallions.
Curry: Add a tablespoon of curry powder to the cornstarch coating for a delicious Indian-inspired flavor.
Lemon Herb: Add a tablespoon of fresh lemon juice and a teaspoon of dried herbs (such as thyme or rosemary) to the marinade for a bright, fresh flavor.

Air fryer tofu

Although I prefer to pan-fry my tofu, if you want to cook it using your air fryer, you can check out my air fryer tofu recipe, or you can cook this one following just some easy steps.

First, preheat your air fryer to 400ºF or 200 Cº, then transfer the tofu cubes to the air fryer basket in a single layer, and cook for 10 to 15 minutes or until golden brown.

Baked tofu

Same as above, you can check out my baked tofu recipe, or you can cook this one following just some easy steps.

First, preheat the oven to 400ºF or 200ºC, then transfer the tofu cubes to a lined baking sheet and bake for 15 minutes.

Remove the baking sheet from the oven and flip each of the tofu cubes so they can cook evenly on the other side. Bake for 15 more minutes or until golden brown.

🔪 Instructions

Tofu cubes in a large mixing bowl with some seasonings on top.

Step 1: Add the tofu cubes, soy sauce, garlic powder, and black pepper to a large bowl, and mix until well combined.

Tofu cubes already mixed with seasonings in a large mixing bowl.

Step 2: Let it rest for at least 5 minutes, but if you're in a hurry, you can skip this step.

Seasoned tofu cubes in a freezer bag with some cornstarch on top.

Step 3: Drain the tofu from the marinade liquid and discard it, then transfer ⅓ of the tofu cubes into a freezer bag with 1 or 2 tablespoons of cornstarch and toss to coat.

Tofu cubes in a freezer bag already mixed with the cornstarch.

Step 4: Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.

Tofu cubes on a shallow dish already mixed with the cornstarch.

Step 5: If you don’t want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes, and toss to coat.

Tofu cubes on a non-stick frying pan with some oil while cooking.

Step 6: Heat the oil in a large non-stick pan or a skillet and add the tofu cubes.

Fried tofu cubes on a non-stick frying pan.

Step 7: Cook the tofu cubes over medium-high heat until all sides are golden brown.

Step 8: Remove the fried tofu from the pan or skillet and transfer it to a plate or a wire rack.

🍽 Serving suggestions

Here are some delicious serving suggestions:

Serve the tofu cubes over a bed of steamed, roasted, or sautéed vegetables, such as roasted broccoli, roasted carrots, or sauteed Brussels sprouts.
Top a grain bowl with the crispy tofu cubes, along with some cooked quinoa or brown rice, sliced avocado, and a drizzle of tahini dressing.
Serve the tofu as a sandwich or wrap filling, along with lettuce, sliced tomato, and your favorite condiments.
Use the tofu cubes as a protein-packed topping for a salad, along with some chopped nuts, dried fruit, and a vinaigrette dressing.
Serve the tofu as an appetizer with a dipping sauce, such as vegan mayo, peanut sauce, or sweet chili sauce.

❄️ Storage

Refrigerator: Although fried tofu is best when served immediately, so it can keep its amazing texture, you can also store the leftovers in an airtight container in the refrigerator for 5-7 days.
Freezer: I do not recommend freezing the fried tofu as the coating may not thaw and reheat well.
Reheat: It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil if needed.

💭 Expert tips

To make this fried tofu super crispy I usually add 6 tablespoons of cornstarch, but you can use only 3 tablespoons or even less.
I hardly ever press my tofu, but I know many people think this is a must if you want your tofu to absorb all the flavors from the seasonings or the marinade you're using.
If you press it, you'll get extra crispy tofu. Just wrap the tofu in paper towels or in a clean towel and apply a steady weight to squeeze out the moisture. Let it sit for 5 to 10 minutes.
Heat up the pan first and then add the oil. Wait for the sizzling sound before adding the tofu. A hot skillet helps prevent sticking and makes flipping easier.
Use a non-stick pan instead of a stainless steel or cast iron pan to prevent your fried tofu from sticking.

❓Recipe FAQs

Can I make my pan-fried tofu in advance?

You may want to consider making the fried tofu just before serving to ensure maximum crispiness on the outside.

If you'd like to make it in advance, store the leftovers in an airtight container in the refrigerator for 5-7 days, and then reheat on the stovetop with a bit of oil over medium heat until warmed through.

Can I freeze my fried tofu?

I wouldn't suggest you freeze it since the tofu would probably get a soft texture. And this recipe is amazing because of its flavor but also because of its wonderfully crispy texture!

What kind of tofu is best to make fried tofu?

Extra-Firm tofu has the least amount of liquid and is a great choice for frying.

However, I find it too dry sometimes, so I prefer to use firm tofu because it has the proper amount of liquid without falling apart like silken or soft tofu, but it's not as dry as extra-firm tofu.

Do you really need to press the tofu?

As I explained above in more detail, I hardly ever press my tofu and I'm so happy with the results.

But for extra crispy tofu and if you want the tofu to absorb all the flavors from the seasonings or marinade you're using, you should press it.

How do you fry tofu without sticking?

The easiest way is by using a non-stick pan.

If you’re using a skillet, or regular pan, preheat it on the stove for 1-2 minutes before adding the oil, and make sure to use enough to coat the bottom of the pan.

It's also really important to wait for the tofu cubes to release from the pan. As the tofu cooks and gets golden brown, the cubes will un-stick from the pan.

🌱 More tofu recipes

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