Crispy Pan Fried Tofu

5 from 22 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: Main Dish, Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 164kcal

Author: Iosune

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.

Substitutions:

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.

Variations:

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.

Storage:

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.

Expert tips:

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.

Nutrition