Tofu cubes are lightly coated with cornstarch, salt, and pepper for just the right amount of flavor, then pan-fried in a thin layer of oil. Each piece has a satisfyingly crispy and golden crust and pillowy inside that will make you think they’ve been deep-fried. Looking for more flavor options for your pan-fried tofu? Skip to the Variations section!
Why this recipe works
Incredibly versatile
Fried tofu can be used in a million and one ways. The simple seasonings make it versatile, so you can pair it with nearly anything. Meanwhile, while the crispy texture is more than welcome in dishes like Thai green curry, vegan tacos, lettuce wraps, leafy green salads, spicy noodle dishes, and so much more. You can even switch up the seasonings using my breaded fried tofu, Indian spiced tofu, and Chinese five spice tofu recipes in the Variations section below. These creative seasoning blends infuse loads of unique flavors and textures into each piece.
The right ingredients go a long way
The success of this recipe heavily relies on cornstarch. This light powder coats every single piece to give it a crispy and crunchy exterior while keeping the interior soft and pillowy. Cooking oil, salt, and pepper are the simplest ingredients but they give the tofu its addictive qualities. Neutral-flavored cooking oil helps the tofu crisp up beautifully and gives it a rich mouthfeel without a full deep fry, while kosher salt and black pepper provide the perfect amount of seasoning. It’s the best fried tofu you can use in pretty much any meal!
Weeknight-friendly (or anytime-friendly, really)
Frying tofu in a skillet is just plain quick and easy. After the tofu is briefly pressed and cubed, the process takes 15 minutes and you don’t need to babysit the pan if you’re working on a main dish at the same time.
Ingredient notes
Extra firm tofu
The star of this recipe is, of course, the tofu. It’s important to use extra firm tofu because it contains very little water and doesn’t fall apart when frying. The tofu is also pressed before it’s coated in the cornstarch and hits the hot oil. Pressing all of that moisture out is key to frying tofu that’s perfectly meaty on the inside and golden on the outside. Substitute: Firm tofu will work too, but the pieces will take longer to fry and will have a softer texture.
Cornstarch
Introducing the secret to frying extra crispy tofu without deep frying! All of the tofu cubes are coated in a thin layer of cornstarch before they hit the oiled skillet. As they cook, the cornstarch seals to the exterior, forming a crackled, crispy, and golden surface. I do NOT recommend substituting arrowroot powder for cornstarch. While I like using it in baked tofu, in pan-fried tofu, the arrowroot powder becomes gummy in the pan and results in gloopy tofu that tasted almost raw and squishy in spots.
Kosher salt
This is my go-to salt for cooking. It’s particularly useful in this fried tofu recipe because its coarse texture sticks to the tofu better than regular table salt. It tastes better, too!
Step-by-step instructions
Wrap the sliced tofu slabs in a clean kitchen towel and place a few heavy cookbooks on top to drain the excess liquid. Let it drain for at least 10 minutes. Afterward, cut each tofu slab in half, then into ½-inch cubes. Place the tofu cubes in a bowl. Sprinkle with kosher salt, black pepper, and cornstarch. Toss gently to coat. Next, heat the oil in a large nonstick frying pan over medium-high heat. Once it’s hot, add the coated tofu cubes in an even layer in the pan. Fry the tofu until each piece is golden on the bottom. Flip the pieces and fry again until golden. Repeat with the other sides. Once golden on all sides, transfer the fried tofu pieces to a paper towel-lined plate to let the oil drain. Season with a pinch of salt, then serve!
Tips for making this recipe
These tips will help you make the best fried tofu that never falls apart and always has immaculate flavors:
Press the tofu
Pressing the tofu for 10 to 15 minutes will remove excess water and help it crisp up as it fries. Sure, it takes a little bit of extra time, but water-logged tofu takes longer to fry. So, what would you rather do: wait for the water to drain (while you can work on other things, like your main dish) or wait for the tofu to finish cooking? I’ll take the former.
How to cut tofu into cubes
Fry in a nonstick pan
You’ll have the easiest time with this recipe when you use a nonstick frying pan. A cast iron skillet will work, but some of the tofu pieces are more likely to stick, especially if your pan is not well-seasoned.
Work in batches (if you need to)
Does your tofu look like it’s crammed into the skillet? Are some of the tofu pieces overlapping? These are signs that you need to cook the tofu in batches. If the tofu is crowded in the pan, you take the risk of them sticking together* or not fully crisping up.
- While some pieces may stick together regardless, they’re easy to pull apart with your fingers or a spatula.
Drain the excess oil
Always transfer the cooked tofu to a paper towel-lined surface to blot away any excess oil.
Make it quicker with meal prep
Did you know you can press tofu and cube it a few days ahead of time? If you do any sort of meal prep on Sundays, press your tofu and cube it, then store in an airtight container for about 5 days. When it’s time to make your quick weeknight dinner, the fried tofu will be ready in 15 minutes or less. I share more about this meal prep method in my 1-hour meal prep YouTube video (timestamp included).
Variations
While the base recipe is fantastic on its own and works well in virtually any dish or type of cuisine, there are so many other ways to flavor fried tofu.
Variation 1: Five Spice Fried Tofu
Chinese five spice powder is a powerful spice blend that adds an iconic sweet warmth and notes of anise. It makes this fried tofu SO good. Use this tofu in rice bowls, noodles, lettuce wraps, and summer rolls. Use the base recipe for pan-fried tofu (see recipe card below) but make the following changes: Gently toss the tofu cubes with 1 tablespoon soy sauce or tamari. In a small bowl, combine– 1 tsp five spice powder– ½ tsp white pepper– ½ tsp onion powder– ¼ tsp garlic powder– ¼ tsp kosher salt– 3 TBSP cornstarchSprinkle this over the tofu and toss gently.Fry the tofu per the instructions in the recipe card (but 7 to 8 minutes on the first side, and about 4 minutes on the second side).
Variation 2: Indian-Spiced Pan-Fried Tofu
Seasoning the tofu with nutritional yeast and a handful of simple Indian spices gives it a warm and slightly cheesy flavor. This variation would be fantastic folded into an Indian Chickpea Stew or served on top of cooked basmati rice with Aloo Gobi or Baingan Bharta on the side. Or serve simply over brown rice with vegan raita. Use the base recipe for pan-fried tofu (see recipe card below) but make the following changes: In a small bowl, combine: – 1 heaping tsp garam masala– 1 tsp ground cumin – ¼ tsp turmeric– ¼ tsp Indian chili powder or cayenne pepper– 1 heaping tsp kosher salt– fresh pepper to taste– 1 TBSP nutritional yeast– 3 TBSP cornstarchGently toss the spice mixture with the tofu cubes. Fry the tofu per the instructions in the recipe card (about 7 to 8 minutes on the first side, and about 4 minutes on the second side).
Variation 3: Crispy Breaded Fried Tofu
Hello, gourmet-style tofu! The crispy breaded fried tofu from my Vegan Curry with Tofu puts an exciting spin on a block of tofu. The cubes are coated in vegan buttermilk, then dredged in a savory spiced panko breadcrumb and arrowroot mix. As they pan-fry, the tofu takes on a crispy coating that will remind you of tofu nuggets.
More Extraordinary Tofu Recipes
The Best Tofu Scramble Tofu Tikka Masala Tofu Stir Fry Sofritas
Recipe: Nisha Vora / Rainbow Plant Life | Photography: Megan Morello
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