Crispy Pan-Fried Tofu Recipe (In 15 Minutes) (2024)

This is the perfect pan-fried tofu recipe! It’s quick, easy, and extra crispy. Each piece is fried to golden-brown perfection, then generously coated in a flavorful soy marinade. Sit down to a protein-packed meal in 15 minutes or less!

This no-fuss tofu recipe makes a nutritious addition to any meal-prep routine or weeknight meal. Just like our popular tofu steak, it proves that you only need a few simple ingredients to create an incredibly satisfying meal.

Why I love this recipe

Pan-fried tofu is my go-to preparation method when I’m in the mood for this delicious ingredient. With just 10 minutes of total cooking time, you’ll have a crispy, savory-sweet dinner on the table the entire family will love.

Tofu acts like a sponge, perfectly soaking up the marinade. Plus, it serves as a valuable plant-based protein source. Did you know a half-cup serving of tofu contains over 21 grams of protein?

This recipe is vegan-friendly, low-carb, and filled with vitamins and minerals suited for a balanced diet. Once you try a bite, it will quickly become a part of your weekly rotation!

Ingredient notes

Most of the ingredients for this recipe are likely sitting in your pantry! Here is a breakdown of everything you’ll need.

Extra-firm tofu
Extra-firm tofu is the backbone of this recipe, providing a meaty texture that crisps well. It’s the best choice for maintaining the shape and texture when pan-fried.

Substitute: Medium or firm tofu can be used, but neither of these options will crisp as well as extra-firm tofu and are more likely to break in the pan.

Cornstarch
Corn starch plays a key role in achieving a crispy exterior on the tofu. It acts as a barrier, preventing the tofu from becoming soggy once the sauce is added.

Substitute: Potato starch or arrowroot powder can be used for a similar crispness. You can also use all-purpose flour for a less crispy but more readily available alternative.

Soy sauce
Soy sauce provides umami and saltiness to the dish, enhancing the savory flavor. If you’re trying to limit your sodium intake, I recommend low-sodium soy sauce.

Substitute: Tamari can be used as a gluten-free option with a similar umami taste. Or, try coconut aminos for a less salty and slightly sweeter alternative.

Maple syrup
Maple syrup adds a sweetness that balances the salty and spicy elements. Its distinct, slightly caramel-like flavor gives the sauce a new dimension.

Substitute: Brown sugar can be used for a deeper, molasses-like sweetness. Or, you can use agave for a more neutral liquid sweetener.

Sriracha
Sriracha gives the sauce a kick of heat and a slightly garlicky flavor. If you’re sensitive to spice, omit the hot sauce.

Substitute: Chili garlic sauce can be used for a more pronounced garlic element. You can also use sambal oelek if you don’t like garlic.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to prepare pan-fried tofu with my step-by-step instructions. Find tips highlighted in green throughout this section to help you make the recipe with ease!

Preparation

Begin by pressing the tofu to remove excess moisture. Wrap the tofu in a paper towel or a clean tea towel, and place it under a heavy object, like a tofu press or a cast-iron skillet, for 20-30 minutes. This step is crucial for achieving a crispy texture.

Cooking

Step 1
After the tofu has been pressed, cut it into bite-size triangles or 1-inch cubes. Place these pieces in a large mixing bowl and sprinkle them with cornstarch. Gently toss the tofu until it’s evenly coated.

Be gentle while tossing the tofu with cornstarch to keep its shape intact and ensure a uniform crispy layer when cooked.

Step 2
While the tofu is draining, add soy sauce, rice vinegar, agave, Sriracha, and garlic powder to a small mixing bowl and whisk everything together.

Step 3
Heat the sesame oil in a large, non-stick skillet over medium. Once hot, add the tofu pieces. Let them cook for 3-4 minutes before flipping to another side. Repeat until all sides are golden brown.

For tofu, I always suggest a non-stick skillet to eliminate the frustration experienced when scraping pieces of tofu off the bottom! Don’t forget to maintain a medium heat to prevent the sesame oil from smoking.

Step 4
Pour the prepared sauce over the browned tofu in the skillet. Toss to coat all pieces evenly. Cook it for an additional 1-2 minutes to allow the sauce to thicken. Happy eating!

Serving suggestions

My favorite way to serve pan-fried tofu is garnished with sesame seeds and sliced green onions. Add it to a bed of steamed rice, sushi rice, or noodles for a well-balanced meal.

It even goes well with Buddha bowls and stir-fries. If you prefer baking your tofu, try this crispy baked tofu recipe!

Cooking tips

Heat the oil: Make sure the sesame oil is shimmering but not smoking before adding the tofu. This is the ideal temperature for pan-frying tofu without burning it.

Tofu placement: Arrange the tofu pieces in the pan without overcrowding them. Crowding the pan can lead to steaming rather than frying, affecting the crispness.

Flipping technique: Use a thin spatula for flipping the tofu. This prevents breaking the crispy crust that forms on it.

Cool on a wire rack: If you’re cooking it in batches, cool your tofu on a wire rack to prevent it from losing its crispiness.

Storing & reheating

If you have leftover pan-fried tofu, let it cool completely before transferring it to storage containers. Follow these storage guidelines.

Fridge
For optimal freshness, store pan-fried tofu in a shallow, airtight container in the refrigerator. It will last for up to 3-4 days this way. I prefer to use glass containers since they don’t absorb flavors like plastic.

Freezer
Wrap the tofu tightly in plastic wrap and then place it in a freezer bag, squeezing out excess air. It can be stored this way for up to 2 months, with a slight change in texture once thawed.

Reheating
Reheat the tofu in a non-stick pan over medium heat for about 5 minutes, turning occasionally. This is the best method to re-crisp the tofu and evenly warm it without drying it out.

Serving size

This pan-friend tofu recipe makes enough for 2 servings. If you’re like me and prefer meal-prepping, it’s also easy to prep in advance to save time on the day of cooking.

Tofu can be pressed and cut a day ahead, and the sauce can be mixed and stored in the refrigerator. When you’re ready, simply toss it in the cornstarch, pan-fry it, and add the sauce.

More tofu recipes

Recipe

Note:I’ve updated this post to include new information and helpful tips about the recipe.