Crispy Pan-Fried Tofu Recipe (In 15 Minutes)
This is the perfect pan-fried tofu recipe! It's quick, easy, and extra crispy. Sit down to a protein-packed meal in 15 minutes or less!
Equipment
- Tofu press
- Large non-stick skillet
- Mixing bowls
Ingredients
Tofu
- 14 ounces extra-firm tofu
- 3 tablespoons corn starch
- 2 tablespoons sesame oil
Sauce
- ¼ cup soy sauce
- 1 ½ tablespoons rice vinegar
- 1 ½ tablespoons maple syrup or agave
- 2 tablespoons Sriracha
- 1 teaspoon garlic powder
For serving optional
- Toasted sesame seeds
- Sliced green onions
- Rice or noodles
Instructions
Press
- Drain the tofu and wrap it in a paper towel or a clean tea towel. Use a tofu press or place a cutting board with a heavy object on top (like a cast-iron skillet) to press out the excess moisture. This takes around 20-30 minutes.
Sauce
- While the tofu is draining, add soy sauce, rice vinegar, maple syrup or agave, Sriracha, and garlic powder to a small mixing bowl and whisk together. Set aside.
Cook
- Remove the tofu and cut it into bite-size triangles or 1-inch cubes. Add to a large mixing bowl, then sprinkle cornstarch over top. Gently toss to combine.
- Heat sesame oil in a large skillet over medium until it starts to shimmer. Add tofu and let it cook for approximately 3-4 minutes before flipping it. Flip and repeat this step until all sides are browned.
- Once the tofu is browned, pour all of the sauce into the skillet. Toss the tofu to coat it completely, and cook for another 1-2 minutes to thicken the sauce.
- Serve immediately while warm with a garnish of sesame seeds or sliced green onions. For a more complete meal, serve it with rice or noodles. Happy eating!
Notes
Heat the oil: Make sure the sesame oil is shimmering but not smoking before adding the tofu. This is the ideal temperature for pan-frying tofu without burning it.
Tofu placement: Arrange the tofu pieces in the pan without overcrowding them. Crowding the pan can lead to steaming rather than frying, affecting the crispness.
Flipping technique: Use a thin spatula for flipping the tofu. This prevents breaking the crispy crust that forms on it.
Cool on a wire rack: If you're cooking it in batches, cool your tofu on a wire rack to prevent it from losing its crispiness.
Be gentle while tossing the tofu with cornstarch to keep its shape intact and ensure a uniform crispy layer when cooked.
For tofu, I always suggest a non-stick skillet to eliminate the frustration experienced when scraping pieces of tofu off the bottom! Don't forget to maintain a medium heat to prevent the sesame oil from smoking.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 28g | Protein: 18.1g | Fat: 17.9g | Saturated Fat: 2.6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2092.1mg | Potassium: 438.1mg | Fiber: 0.7g | Sugar: 11.7g | Vitamin A: 21.1IU | Vitamin C: 9.7mg | Calcium: 86.9mg | Iron: 3.3mg
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