by Olena

Crispy Pan Fried Tofu

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Olena Osipov
4.9 from 82 votes

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Your kids will call this easy 20 minute Crispy Pan Fried Tofu “chicken”. It’s that good! Tofu is cooked in a skillet on the stovetop with a simple marinade and no pressing required. You will fall for this delicious fried tofu recipe full of plant based protein.

Our other vegetarian family favorites include vegetarian quesadillagreen lentil curry and this crazy easy spaghetti recipe!

Crispy pan fried tofu garnished with sesame seeds and green onion in a skillet.

I’m not vegan but this crispy pan fried tofu is one of our family favorite healthy dinner ideas! Did I mention the 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 tofu recipe is simple, utterly delicious and requires no extra steps. Like to press the tofu or pat with paper towels – “Ain’t nobody got time for that”. It’s ready in 20 minutes and perfect for those weeknights when life is busy and you forgot to plan ahead for dinner.

I even like to make it for a quick lunch, along with these other quick healthy lunch ideas.

I make it 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.

Close up of fried tofu cubes garnished with sesame seeds in a skillet.

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 flavor and a spongy texture but when combined with some seasonings it suddenly can turn savory, ‘meaty’ and wow worthy!
  • Plant based protein: Tofu is a great plant-based source of protein and contains all nine essential amino acids (just like chia seeds, try chia pudding).
  • No extra steps: You do not have to press tofu to remove extra liquid with my crispy pan fried tofu recipe. Just like with my air fryer tofu.

Pan Fried Tofu Ingredients

Extra firm tofu, cornstarch, soy sauce, olive oil, sesame seeds, garlic powder, green onion.
  • Firm or extra firm tofu: You cannot use soft 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 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

Slicing a block of firm tofu into cubes on a cutting board.

1. Cut Tofu into Cubes

  • Unwrap: Remove tofu from plastic package.
  • Drain: Dump the liquid it’s packaged in. Remember no need to pat dry or press.
  • Two thinner slabs: Cut in half lengthwise.
  • Cube: Then cut into 1 inch cubes.
Pouring soy sauce over cubed tofu in glass bowl.

2. Quickly Marinate Tofu Cubes

  • Cubed tofu: In a medium bowl, add cubed tofu.
  • Soy sauce: Drizzle evenly with 2 tbsp soy sauce on top. Helps to stir less.
  • Stir and let sit: Stir gently with silicone or wooden spoon. Set aside.

Tofu is delicate! Metal spoon will do more damage to the tofu texture. Use a wooden spoon.

Stirring tofu cubes in cornstarch mixture in glass bowl.

3. Make Tofu Breading

  • Cornstarch coating: In another medium bowl, add 3 tbsp cornstarch, 1 tsp 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.

Marinade leftovers: Tofu will be coated in sticky wet cornstarch mixture. Perfect! Don’t discard this “marinade” at the bottom of the bowl, we use it in frying tofu.

Cubed tofu being fried in white skillet in oil.

4. Pan Fry 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. Stir fry until golden brown, about 2-3 minutes. Don’t disturb to get that crispy coating on.
  • Flip once and add marinade: Flip each cube with a spatula and fry for a few more minutes or until crispy. You can add half of the soy sauce mixture now too. Transfer crispy pan fried tofu to a plate.
  • Repeat with remaining tofu.
Sprinkling fried tofu in a bowl with sesame seeds and chopped green onion.

5. Garnish and Enjoy!

  • Suggested garnishes: Garnish crispy garlic tofu with sesame seeds and green onion. Adds another layer of flavour.
  • Serving suggestion: 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!!!

Optional Add-In’s and Variations

  • Rice wine vinegar: Add a splash of rice wine vinegar with soy sauce for a sweet, tangy flavor profile.
  • Ginger: Minced fresh or ground ginger could be mixed in with sauce during the quick marinade.
  • Sesame oil: Adds a depth of flavor, replace all or part of your olive oil.
  • Liquid smoke: Replace a small amount of your soy sauce with liquid smoke for a savory smoky flavor.
  • Spices/seasonings: Ground cumin, chili powder, cayenne pepper, Chinese 5 spice powder, onion powder – really any savory spice works!
  • Arrowroot powder: If you are sensitive to corn starch, 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!

Tips for Best Results

  • Hot skillet: Heat half your oil first in skillet until you hear a sizzle, this means your tofu is ready to be pan fried! Also a hot skillet gives the tofu a better chance to ‘not stick’ when trying to flip it to cook evenly.
  • Use a non stick skillet: It’s worth repeating that a cast iron or non stick skillet will cause your tofu to stick when trying to flip the tofu.
  • Don’t overcrowd your skillet: Cook tofu into two batches so each pieces gets a chance to be fried in the oil.
  • Cool on wire rack: When cooking the 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!

How Do I Know When Tofu Is Cooked?

Tofu does not pose a risk of eating undercooked like meat does. You can tell that crispy fried tofu bites are ready when they are nicely golden and look crispy.

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. Place cooked tofu cubes on a lined cookie sheet and ensure they are not touching. Freeze until solid.

Transfer to a storage bag, freeze up to 3 months. Thaw overnight in the refrigerator.

Can I Make Fried Tofu in Advance?

Crispy tofu is best fresh as it starts to lose its crispiness after 30 minutes. You could cube and marinate tofu with soy sauce ahead of time and refrigerate it until ready to cook.

You could also combine cornstarch, garlic powder and pepper ahead of time and store covered in a cool dry place. Proceed with recipe as follows when ready.

Pan Fried Tofu Serving Recommendations

Crispy fried tofu on skillet garnished with green onions and sesame seeds.
Crispy Pan Fried Tofu

Crispy Pan Fried Tofu

Your kids will call this easy 20 minute Crispy Pan Fried Tofu “chicken”. It’s that good! Tofu is cooked in a skillet on the stovetop with a simple marinade and no pressing required.
4.94 from 82 votes
Print Save Rate
Course: Dinner
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 123kcal
Author: Olena Osipov



  • 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!!!

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.
    See recipe post for more tips and FAQs.


    Calories: 123kcal | Carbohydrates: 7g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 250mg | Fiber: 1g | Sugar: 1g

    Recipes and images are a copyright of It is against the law to republish recipes without permission. Nutritional info is approximate.

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    172 comments on “Crispy Pan Fried Tofu

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    1. 5 stars
      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 :).

    2. 5 stars
      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!

    3. 5 stars
      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.

    4. 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.

    5. 5 stars
      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!

    6. 5 stars
      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!

    7. 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).

      1. 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! 🙂

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