How to Fry Tofu
This Pan fried tofu recipe is a comprehensive guide to getting crispy, golden fried tofu every time - whether you cut it into cubes or tear it for extra jagged, crunchy edges. Just a few simple ingredients, about 20 minutes, and endlessly versatile. Includes an optional creamy tahini sauce that's worth making!
Servings: 2 large servings
Ingredients
- 15 ounce block of tofu block
- 1 ½ tablespoons oil divided, I usually use olive oil
- 1 ½ tablespoons soy sauce (or amino acids)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper or to taste
- ½ teaspoon garlic powder
- 2 tablespoons cornstarch (arrowroot powder also works well)
- OPTIONAL: other spices as desired*
For the creamy tahini sauce (totally optional!):
- ¼ cup tahini
- 1 tablespoon soy sauce
- 1 tablespoon sriracha or other hot sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon maple syrup or agave
- 1 clove garlic finely minced
- ½ an inch of ginger root freshly grated
- 3 tablespoons of water
Instructions
- Start by prepping the tofu. If you have a tofu press, you can use that.* Otherwise, wrap the tofu in a dish towel and place it on a rimmed plate or baking sheet. balance a large skillet or pan on top of the tofu block and weigh it down with something heavy (I usually use a couple of cans). Make sure that it's evenly pressing down on the tofu and not lop sided. Press for 15 minutes.
- Pat the tofu dry and cut or tear it into 1/2-1 inch cubes. Mine usually end up about 2/3 of an inch thick on all sides. Place the tofu in a large bowl and toss together with ½ tablespoon of the oil as well as the salt, pepper, cornstarch, soy sauce, and garlic powder.
- In a large skillet (I definitely recommend non-stick for this recipe!), heat the remaining 1 tablespoon of oil over medium-high heat. Once hot, add in the tofu in a single layer. Watch the tofu but do not touch it for at least 5 minutes. The bottom will form a nice crust after about 5 minutes at which time you can flip it and continue to cook it on all sides, about 10 more minutes. In my skillet a few pieces on the edges stuck a little but most turned out perfect. Continue to cook until you reach your desired level of crispiness.
- While the tofu cooks, whisk together all of the sauce ingredients. Toss the sauce into the skillet with the tofu and cook for a couple of additional minutes until thickened a bit and heated through. Serve and ENJOY!
Video
Notes
Note on ingredients - My original recipe had you simply toss the tofu chunks with salt and pepper and pan fry in a little oil. I still love that method but the recipe, as written above, gives the tofu that extra CRUNCH that we all love.
Storage - Leftover fried tofu keeps well in an airtight container in the fridge for up to 4 days. Reheat it in a dry skillet over medium heat to get some of the crispiness back - the microwave works in a pinch but will soften it up.
Nutritional info - the nutritional info is ONLY for the cooked tofu and does not include the sauce.
- Non-stick is strongly recommended over cast iron or stainless for the crispiest, cleanest results.
- Torn tofu pieces create more surface area and extra crunch - worth trying if you haven't!
- If marinating tofu first, pat dry again before frying so it still browns properly.
- See my full pressing guide and marinated tofu recipe for more detail.
Nutrition
Calories: 307kcal | Carbohydrates: 14g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 1345mg | Potassium: 38mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 270mg | Iron: 3mg
