Ultimate Crispy Pan Fried Tofu
This Ultimate Crispy Pan Fried Tofu features golden, crackly-edged cubes that stay tender inside, making it a fast and budget-friendly source of plant-based protein perfect for various dishes.
Ingredients
Main Ingredients
- 14 oz firm tofu extra-firm works best for minimal breaking
- 2 tablespoons soy sauce use low-sodium if you’re watching salt
- 1 tablespoon cornstarch creates the crisp exterior
- 2 tablespoons vegetable oil or any neutral, high-smoke-point oil (canola, peanut, grapeseed)
- Salt and pepper to taste
Instructions
Preparation
- Press the tofu: wrap the block in a clean kitchen towel or paper towels and place a weighted object on top for 15–20 minutes.
- Cut the tofu into even cubes or slabs so pieces cook uniformly.
- Marinate in a bowl with soy sauce for 3–5 minutes.
- Coat with cornstarch and toss gently until each piece is evenly dusted.
- Heat a skillet over medium-high and add vegetable oil until shimmering.
Cooking
- Fry in a single layer without overcrowding, turning occasionally, until every side is golden and crisp (about 5–7 minutes).
- Season lightly with salt and pepper before serving.
Notes
For gluten-free, swap soy sauce with tamari. Mix panko with cornstarch for a crunchier coating. Keep tofu spaced while cooking to avoid steaming.