Your kids will call this 20 minute Crispy Fried Tofu Recipe “chicken”. It’s that good! Once you learn how to fry tofu until crispy with no pressing required and coated in simple marinade, you will be making it over and over again.
This crispy fried tofu is one of our family favorite healthy dinners! I fry tofu in a pan on the stove often to reduce our meat consumption. If last night was shrimp tacos and tomorrow it’s lamb roast, I try to “squeeze in” this easy tofu recipe in between for a meatless option. And everyone loves it!
Reader’s Review
Thank you! It’s simple, tasty and good! Your instructions are so detailed that even a novice like me can make this fried tofu, and it’s edible! LOL, seriously, thank you for sharing.
Diana Lynn
Why You’ll Love This Recipe
- Crispy: I share all tips and tricks to get that perfect crisp texture.
- Flavorful: Raw tofu has zero flavor and a spongy texture but when combined with simple seasonings, it turns into savory and “meaty” best tofu ever!
- Quick and easy: You do not have to press tofu with a heavy object to remove excess water with this easy fried tofu recipe. It’s ready in 20 minutes!
- Healthy: According to Healthline, tofu is a great source of plant-based protein and contains all 9 essential amino acids.
Ingredients for Fried Tofu
- Firm or extra firm tofu: You cannot use soft tofu or medium tofu for this recipe, as it will release more water and fall apart. I like to use extra firm tofu because it’s the driest out of all of them!
- Soy sauce: I use gluten-free liquid aminos or soy sauce, you could also use gluten-free tamari or coconut aminos.
- Cornstarch: A must ingredient for crispy tofu. It soaks up the moisture and creates that browned coating we all love. May also use arrowroot powder or tapioca flour.
- Garlic powder: For flavor, otherwise tofu is very plain. I also like to change it up with ground cumin, chili powder, cayenne pepper or onion powder to taste on occasion.
- Olive oil: For frying.
- Green onion and sesame seeds: For garnish, to sprinkle on when serving. Adds another layer of flavor, so good!
How to Pan Fry Tofu
- Cut tofu into cubes: Remove tofu from its plastic package. Slice block of tofu in half lengthwise into 2 thinner slabs. Then cut into 1-inch cubes. You can also tear it with hands into bite-sized pieces. The rougher edges will crisp up even more!
- Quickly marinate: In a large bowl, add cubed tofu and drizzle with soy sauce. Stir gently with silicone or wooden spoon or spatula. Tofu is delicate and metal spoon will do more damage to its texture. Set aside.
- Coat it in cornstarch: In another large bowl, add cornstarch, garlic powder and ground black pepper. Stir well with a fork, add tofu pieces and gently stir to coat.
- Pan fry tofu: Swirl half the oil onto preheated skillet on medium-high heat, add half the tofu in a single layer and fry until golden brown, about 2-3 minutes. Flip each cube with a spatula and fry for a few more minutes or until crispy. You can add half of remaining soy marinade now too. Transfer onto a plate and repeat with the other half.
Tips for Best Results
- Don’t discard the marinade: The liquid at the bottom of the bowl after marinating. We will use it when frying tofu.
- Use a non-stick pan: It’s worth repeating that a cast iron skillet or stainless steel pan will cause your fried tofu to stick.
- Hot skillet: Heat pan first, then add oil. It should be hot enough to make tofu sizzle right away. A hot skillet gives tofu a better chance to not stick.
- Flip tofu once: Don’t disturb it to get that crispy crust on.
- Don’t overcrowd your pan: Cook in 2 batches, so each piece gets a chance to be fried in the oil.
Variations
- Rice vinegar: Add a splash of rice vinegar with soy sauce for sweet and tangy fried tofu.
- Ginger: Minced fresh ginger or ground ginger could be mixed in with the sauce during the quick marinade.
- Sesame oil: Adds a depth of flavor. Replace all or part of your olive oil with it.
- Liquid smoke: Replace a small amount of soy sauce with liquid smoke for a savory smoky flavor.
How to Serve Fried Tofu
Pan fried tofu recipe is best served immediately as it loses its crispiness after half an hour, I would say. Or if you cover it. Still delicious though!
- With rice: Serve simply with Instant Pot brown rice or Instant Pot white rice.
- As a meat substitute: On top of cauliflower fried rice, substitute for crispy cod in this fish tacos recipe, or shredded chicken in chicken tostadas.
- In stir fry dishes: Replace meat in any of these stir fry recipes.
- Coated in sauce: Drizzle it with Asian salad dressing, peanut sauce, healthy BBQ sauce or even healthy ranch.
- Added to salads: On top of Asian salad or spinach salad.
How to Store
Store: Refrigerate leftovers in a covered container for up to 5 days. Tofu cubes will not be as crispy but will still taste delicious.
Freeze? Although not recommended because tofu will be softer vs. the desired crispy taste, it is possible to freeze it. Place cooked cubes on a lined cookie sheet and ensure they are not touching. Freeze until solid.
Transfer to a storage bag or airtight container and freeze up to 3 months. Thaw overnight in the fridge.
FAQs
You can tell that fried tofu bites are ready when they are nicely golden and look crispy. Also it does not pose a risk of eating undercooked like meat does.
Fried tofu tastes best fresh as it starts to lose its crispiness after 30 minutes.
You can cube and marinate tofu with soy sauce ahead of time and refrigerate until ready to pan fry. You can also combine cornstarch, garlic powder and black pepper ahead of time and store covered in a cool dry place. Proceed with the recipe when ready.
Yes. Place in a single layer in air fryer and airfry at 400F for 10-15 minutes, shaking the basket after 10 minutes occasionally.
More Vegetarian Recipes to Try
- Air fryer tofu
- Vegetarian quesadillas
- Easy spaghetti recipe
- Instant Pot rice and beans
- Instant Pot lentil soup
- Chipotle sofritas
Crispy Fried Tofu Recipe
Video
Ingredients
- 2 12 ounces packages firm or extra firm tofu, cut into 1 inch cubes
- 2 tablespoons soy sauce
- 3 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 2-3 tablespoons olive oil
- 2 green onion sprigs, finely chopped
- 1 tablespoon sesame seeds, for garnish
Instructions
- In a medium bowl, add cubed tofu and soy sauce on top. Stir gently with silicone or wooden spoon (metal will do more damage to tofu’s delicate texture). Set aside.
- In another medium bowl, add cornstarch, garlic powder and pepper. Stir well with a fork and set aside.
- In the meanwhile, preheat large ceramic non-stick skillet on medium heat. Add half of the olive oil. It should be hot enough to make tofu sizzle right away.
- Add tofu cubes to a bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in sticky wet mixture. Perfect!
- Add half of the tofu to a pan in a single layer. Cook until browned, about 2-3 minutes. Flip each cube with a spatula and pan fry for a few more minutes or until crispy (you can add half of the marinade now, from step 1 & 2 – it will collect at the bottom of the bowl, and the other half with next batch). Transfer to a plate and repeat this step with remaining tofu.
- Garnish with sesame seeds and green onion. Crispy tofu is best served immediately as it loses its crispiness after half an hour I would say. Or if you cover it. Still delish!!!
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Has to be firm or extra firm tofu: You cannot use soft or medium tofu as it will release more water and fall apart.
- Skillet has to be hot and non-stick: No cast iron or old skillet that lost its non-stick qualities.
- Type of oil: You can use toasted sesame oil in place of olive oil.
- Utensils: It’s best to use wooden or silicone spatula or spoon to handle tofu. Metal would damage its delicate texture and the skillet.
- Don’t throw away marinade: The marinade of soy sauce, cornstarch etc. doesn’t have to be thrown away. You can pour on top of cooking tofu for more flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks yummy. How long can the pieces last in the fridge after you’ve cooked them? Thank you
2-3 days.
Holy crap this is delicious! Used the sesame oil instead of the olive oil so I didn’t loose out on the sesame oil flavor because I didn’t have the garnishes. I’m glad because I probably would have lost my mind, it was so phenomenal without them.
Here’s what I did diff than the outlines recipe:
-Added 1/8 tsp Accent to powder mix (gotta love that msg)
-Drizzled soy sauce on the tofu rather than stir (I’m cooking for 1 so I cut the recipe in 1/2. Besides I don’t have a large ceramic pan, only small so what I’m cooking in the pan is only 1/2 of 1 package).
-Doubled the garlic, which really means that I kept the same amount recommended but since I’m cooking a 1/2 batch, well… you get it
-Didn’t stir to coat the powdered ingredients on the tofu, my small batch size made it super easy to roll them they the powder and evenly coat each side w my fingers.
-Used chopsticks rather than a spatula to flip while cooking.
-Made a dipping sauce:
1 part rice vinegar
2 parts soy sauce
Heavy dash sesame oil
2 heavy dashes white sugar (I used the c&h quick dissolve)
Oops forgot to mention…
I know every stove is different. I’m working with a Samsung electric flat top.
Turned heat down to medium-medium-low.
Just finished eating the first batch (1/2 of 1 package). I’m cooking the other 1/2 right now and I’m going to eat that too. Right now. I’m going to hate myself when I’m done. But as mentioned, life is short so **** it.
Thank you for the recipe. This will be made ALL THE TIME in my house moving forward.
Fantastic! Glad you enjoyed the recipe!
I have been searching ways to try tofu but so many have long ingredient and cooking list I just glance over them. I’m trying to replace some meat so need a healthy substitute. Came across your will be tying soon.
So delicious. My family loved it and they are typically anti-tofu. I found that I need a lot more of the cornstarch mixture. Thanks for sharing.
Creespy
Loved it, thanks. I was afraid to eat Tofu, people say so many things about it that I never dared. I did your recipe and I can’t stop eating it, thanks for sharing such an easy and yummy recipe.
Welcome. Don’t be. It’s not worse than steak or chicken. One of my kids loves tofu thanks to this recipe. I mean both do love it but one orders tofu instead of meat in a restaurant lol.
It’s the best crispy tofu I’ve made. Thanks for the recipe.
You are welcome!!!
Made these last night, and find myself craving them this morning! Best fried tofu recipe I’ve EVER tried!
Yay! I was shocked when my kids loved it too. I know.
Just wrote a long comment and clicked submit too soon, omitted email, and it told me to go fix it but it erased my whole comment. I can’t type it again. But the tofu was good.
Awesome! I make it regularly. If I write smth substantial online these days I copy it before hitting Submit button lol. Just never know.
My daughter and I love crispy tofu!! I made it years ago at home when the kids were little and it was the same, they loved it and it was such a great surprise. It’s all about the crispy cubes 🙂
You are inspiring me to make it again, my daughter has been asking since she tried mine at a thai place recently.
Question – what skillets do you use? I have been using same for years but keep going through them (the nonstick ones) and they are not cheap.
I go through new one every 6 months. No way around it friend. I buy ceramic ones. Still they lose their stickiness. Everyone does buy new ones all the time lol. Enjoy sweetie!
I’ll try a ceramic one. I like the ones I have but you’re right, it’s about every 6 months. Glad it’s not just me, ha ha.
I’m 75 and have been using my grandmother’s cast iron skillets forever for tofu and all manner of stovetop and oven cooking. Works great if has been seasoned properly.