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!
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
- 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
Step 1: Add the tofu cubes, soy sauce, garlic powder, and black pepper to a large bowl, and mix until well combined.
Step 2: Let it rest for at least 5 minutes, but if you're in a hurry, you can skip this step.
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.
Step 4: Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.
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.
Step 6: Heat the oil in a large non-stick pan or a skillet and add the tofu cubes.
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 Lemon 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
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.
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!
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.
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.
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
⭐️ Did you like this crispy pan-fried tofu recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
Crispy Pan Fried Tofu
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
Instructions
- Add the tofu cubes, soy sauce, garlic powder, and black pepper to a large bowl, and mix until well combined.
- Let it rest for at least 5 minutes, but if you're in a hurry, you can skip this step.
- 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.
- Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.
- 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.
- Heat the oil in a large non-stick pan or a skillet and add the tofu cubes. I used extra virgin olive oil, but any oil will do.
- Cook the tofu cubes over medium-high heat until all sides are golden brown.
- Remove the fried tofu from the pan or skillet and transfer it to a plate or a wire rack.
Notes
- To make this fried tofu super crispy I usually add 6 tablespoons of cornstarch, but you can use only 3 tablespoons or even less.
- Firm or extra-firm tofu work best for this recipe. Soft or silken tofu is not a good choice as it will fall apart easily.
- 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.
- Garlic powder 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.
- If you don't have black pepper, you could use white pepper instead, or even omit it.
- Cornstarch be replaced with arrowroot powder, or pretty much any type of starch you have on hand.
- Extra virgin olive oil is my favorite choice, but you can use a different type of oil, such as vegetable, canola, sunflower, or avocado oil.
- Air fryer: If you want to cook this recipe in the air fryer, preheat your air fryer to 400ºF or 200 Cº, transfer the tofu cubes to the air fryer basket in a single layer, and cook for 10 to 15 minutes or until golden brown.
- Oven: If you want to cook this recipe in the oven, preheat the oven to 400ºF or 200ºC, then transfer the tofu cubes to a lined baking sheet and bake for 15 minutes, flip them and bake for 15 more minutes or until golden brown.
- Refrigerator: Although it is best when served immediately, 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, water, or vegetable stock if needed.
- 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.
Broderick Kamienski says
Perfect work you have done, this website is really cool with wonderful information.
Iosune says
Hi Broderick! Thank you so much 🙂
Clare Curtis says
I am always looking for ways to make my tofu crispier, and this recipe was perfect. It was very easy, and I will definitely be adding it to my rotation.
Iosune says
Hi Clare! I'm so glad you liked it 🙂 Have a nice day!
janice sanz says
Terrific!! The frying takes a bit longer and more patience, but the result is fabulous.
Iosune says
Hi Janice! So glad you enjoyed it 🙂
sam says
question from an inexperienced cook:
You're using tofu that has been drained and patted dry in step 1. Why is it drained again in step 3?
Thank you.
Iosune says
Hi Sam! You have to drain the liquid from the package first, then in step 3, you need to drain the tofu from the marinade liquid 🙂
Danielle says
Thank you so much! This recipe is excellent! Even my husband who is not a super tofu fan loves it! 🥰
Iosune says
Hi Danielle! So glad you liked it 🙂
Marcy says
Amazing, sweet and crispy. Used in a Vietnamese summer rolls instead of fish.
Iosune Robles says
Hi Marcy! I'm so glad you liked it 🙂
Mike says
Hi, made this last night for the family, easy, really tasty and everyone liked it - excellent recipe
cheers
Iosune Robles says
Hi Mike!So glad you all liked it 🙂
Lori says
I just made these and they are delicious! I took your advice and added more corn starch. I also added a little sesame oil to the pan.
Iosune Robles says
Hi Lori! I'm so glad you liked it 🙂
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.