Your kids will call this 20 minute easy 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 this tofu recipe over and over again.
Our other vegetarian family favorites include air fryer tofu, vegetarian quesadillas and easy spaghetti recipe.
Table of Contents
- Why This Fried Tofu Recipe Works?
- Fried Tofu Ingredients
- How to Fry Tofu for Crispy Results
- How Do I Know When Tofu Is Cooked?
- Tips for Best Results
- Fried Tofu Variations
- Serving Recommendations
- How Long Will Fried Tofu Last?
- Can I Freeze It?
- Can I Make Fried Tofu in Advance?
- More Popular Vegetarian Recipes
- Crispy Fried Tofu Recipe Recipe
I’m not vegan but this crispy fried tofu is one of our family favorite healthy dinners. Did I mention kids call it “chicken”? It’s that good and a great source of plant based protein!
And I’m convinced to convert you as well with this best fried tofu recipe in the world. You will never say “I hate tofu” again! My crispy pan fried tofu recipe is simple, utterly delicious and easy.
I fry tofu in 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 fried tofu in between for a meatless option. Balance and moderation just like with salad and dessert.
Why This Fried Tofu Recipe Works?
- Tofu provides the perfect blank slate for soaking up flavors: What is tofu exactly? Tofu is made of condensed soy milk that is pressed into blocks. Raw tofu has zero flavour and a spongy texture but when combined with some seasonings it suddenly can turn savory, “meaty” and wow worthy!
- Healthy: According to Healthline, tofu is a great source of plant-based protein and contains all nine essential amino acids.
- Quick and easy: You do not have to press tofu to remove extra moisture with my crispy fried tofu recipe. “Ain’t nobody got time for that”. It’s ready in 20 minutes.
Fried Tofu Ingredients
- Firm or extra firm tofu: You cannot use soft tofu or medium tofu as it will release more water and fall apart.
- Soy sauce: I used liquid aminos, you could also use gluten free tamari.
- Cornstarch: A must ingredient for crispy fried tofu. Cornstarch is almost all completely starch which is essential to getting that crispy and browned tofu we desire for this fried tofu recipe.
- Garlic powder: For flavour otherwise tofu is very plain. Remember tofu is a like a sponge and soaks up flavor!
- Olive oil: For frying.
- Green onion and sesame seeds: For garnish when serving. Adds another layer of flavour, so good!
How to Fry Tofu for Crispy Results
1. Cut Tofu into Cubes
- Unpackage the tofu: Remove tofu from its plastic package. Then dump the liquid it’s packaged in. Remember no need to pat dry or press.
- Cube the tofu: Cut tofu block in half lengthwise into two thinner slabs. Then cut into 1 inch cubes.
2. Quickly Marinate the Tofu Cubes
- Combine tofu and soy sauce: In a large bowl, add cubed tofu and drizzle evenly with 2 tablespoons of soy sauce on top. Helps to stir less.
- Stir and let sit: Stir gently with silicone or wooden spoon. Set aside.
Recipe Tip
Tofu is delicate! Metal spoon will do more damage to the tofu texture. Use a wooden spoon.
3. Make the Fried Tofu Breading
- Make cornstarch coating: In another large bowl, add 3 tablespoons cornstarch, 1 teaspoon garlic powder and ground black pepper to taste. Stir well with a fork.
- Combine wet tofu with cornstarch: Add tofu pieces to a bowl with cornstarch breading. Gently stir to coat.
Recipe Tip
Marinade leftovers: Tofu will be coated in sticky wet cornstarch mixture. Perfect! Don’t discard this marinade at the bottom of the bowl. We will use it when frying tofu.
4. Pan Fry Tofu Until Crispy
- Preheat oil: Swirl half the olive oil or toasted sesame oil onto preheated skillet. It should be hot enough to make tofu sizzle right away.
- Cook in 2 batches: Add half the tofu to a pan in a single layer. Pan fry until golden brown, about 2-3 minutes. Don’t disturb to get that crispy coating on.
- Flip tofu once and add marinade: Flip each cube with a spatula and pan fry for a few more minutes or until crispy. You can add half of the soy sauce mixture now too. Transfer crispy fried tofu to a plate.
- Repeat with remaining tofu.
5. Garnish and Enjoy!
- Suggested garnishes: Garnish crispy fried tofu with sesame seeds and green onion. Adds another layer of flavour.
- Serving suggestion: This tofu recipe is best served immediately as it loses its crispiness after half an hour, I would say. Or if you cover it. Still delish!!!
How Do I Know When Tofu Is Cooked?
Tofu does not pose a risk of eating undercooked like meat does. You can tell that fried tofu bites are ready when they are nicely golden and look crispy.
Tips for Best Results
Here are the top tips how to cook tofu in a pan on the stove until crispy and fall in love with it!
- Hot skillet: Heat pan first, then add oil and heat it until you hear a sizzle when one cube of tofu is added. This means your tofu is ready to be pan fried. Also a hot skillet gives the fried tofu a better chance to not stick when trying to flip it.
- Use a non stick pan: It’s worth repeating that a cast iron pan or stainless steel pan will cause your fried tofu to stick.
- Don’t overcrowd your pan: Cook tofu in two batches, so each piece gets a chance to be fried in the oil.
- Cool on wire rack: When frying tofu in batches, remove the first batch to a wire rack to cool down. Placing it on a plate will steam the side that is faced down and you will lose some of the crispiness.
Fried Tofu Variations
- Rice wine vinegar: Add a splash of rice wine vinegar with soy sauce for a sweet, tangy flavor profile.
- 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.
- Seasonings: Ground cumin, chili powder, cayenne pepper, Chinese 5 spice powder, onion powder will be great instead of garlic powder in this fried tofu recipe!
- Arrowroot powder: If you are sensitive to cornstarch, this is an acceptable substitute. Although it may cause your tofu to stick.
- Tofu triangles: Want to switch up the cubed tofu? Cut into fun triangles.
Serving Recommendations
If you love tofu as much as we do, there are a million options where to add this fried tofu to. Prepare to be amazed!
- Side dish: Serve simply with Instant Pot brown rice.
- Meat substitute: On top of cauliflower fried rice, substitute for crispy cod in this fish tacos recipe, or shredded chicken in chicken tostadas.
- Sauces: Drizzle it with Asian salad dressing, peanut sauce, healthy BBQ sauce or even healthy ranch.
- Salads: On top of cucumber and tomato salad or spinach salad.
- Vegetables: Pick one of these healthy zucchini recipes as a side dish.
- Got Instant Pot? Serve fried tofu with Instant Pot mac and cheese.
How Long Will Fried Tofu Last?
Refrigerate leftovers in an airtight container for up to 5 days. Leftovers will not be as crispy but will still taste delicious.
Can I Freeze It?
Although, not recommended because tofu will be softer vs. the desired crispy taste, it is possible to freeze this fried tofu recipe. Place cooked tofu 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 refrigerator.
Can I Make Fried Tofu in Advance?
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 recipe when ready.
More Popular Vegetarian Recipes
Crispy Fried Tofu Recipe
Ingredients
- 2 x 12 oz packages firm or extra firm tofu cut into 1 inch cubes
- 2 tbsp soy sauce
- 3 tbsp cornstarch
- 1 tsp garlic powder
- Ground black pepper to taste
- 2-3 tbsp olive oil
- Green onion finely chopped
- 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 cornstarch 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!!!
Video
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.
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.