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.
I am new to tofu and I really liked this! I substituted flour for cornstarch, but I’m sure it tasted similarly! And if it doesn’t whoopsie but still good :).
Yes that would taste similar 🙂 Great job and glad you enjoyed Morgan!
What pan do you recommend using for the tofu? I seem to always have it sticking to my pan.
Hi, these two pans from the iFoodReal Amazon shop are what are used in most recipes on the site – 12 inch stone earth pan OR 8 inch Green Pan.
I love this way of frying tofu! Besides the good taste, there is the benefit of NO SPLATTER in the hot pan – thanks to the coating with seasoned corn starch!
So happy to hear this, thanks for the review!
I made this tofu recipe for supper last night and served it with stir-fry veggies and rice noodles. The tofu was golden and crisp on the outside and creamy on the inside. Will make it again! I’m a vegetarian.
So happy to hear it turned out perfect, sounds like a very yummy dinner!
Excellent. I do not use powdered garlic or onion because of the additives. It was not needed.
Thanks for the review!
Thank you for introducing me to Tofu, I have never had it before, now I am a huge fan and having it a couple of times a week. I tried your way first.Then I experimented by marinating the Tofu in satay sauce , absolutely delicious. Next time I experimented by making a Stir fry meal with marinated in Satay Sauce, delicious.
I really like tofu but my husband usually just tolerates it. Used your recipe and couldn’t keep him out of it, plus he wants it again soon. Thanks so much!
Super tasty and easy to make! Normally I bake my tofu first but during the summer I don’t want to turn on the oven because it heats up the house. Pan fried is a great alternative and I think I actually like this better!
So happy to hear!
When do you put the soy sauce
In step 1 in the recipe card, add cubed tofu to bowl and add soy sauce.
This was sooo super yummies. Tank u. From biggest c
I just want to clarify that there’s nothing dangerous or different about GMO tofu (same goes for any other GMO plant). Your body can’t tell the difference between conventionally bred DNA and DNA that was moved over from another organism, it’s all just digested as DNA. 🙂 In fact, GMOs are often used to decrease reliance on pesticides (though of course organic has a similar goal).
Unfortunately there is danger. GMO plants are treated with Roundup and that’s a well-known carcinogen and pure evil to this planet. I decided for myself I do not to want to eat that. But of course everyone decides for themselves and does their own diligent research. I definitely do not need more clarification on this one. But this recipe can be made with any tofu. I hope you enjoy it! 🙂