The Best & Easiest Pan-Fried Tofu
All you need are 5 ingredients (including the salt and pepper!) for the most perfectly golden, Crispy Fried Tofu.
Here’s how to make the best crispy tofu ever using cornstarch and shallow-frying in a skillet, then seasoning simply with salt and pepper.
Sometimes you just need a batch of Crispy Tofu. Nothing fancy, not a bunch of ingredients … just some perfectly golden, warm, crispy, protein-packed tofu to add to a bowl, stir fry, salad, or just to snack on.
So I thought I’d show you my favorite way to make it!
Table of Contents
- The Story Behind the Recipe
- Ingredients
- How to Make Crispy Fried Tofu
- Tip for Success
- How to Freeze Tofu
- More Tofu Recipes
The Story Behind the Recipe
I originally posted this recipe all the way back in 2013 – over a decade ago, wow! At the time, I called this fried tofu “Crispy Salt and Pepper Tofu.” It was a literal name – because it was just literally fried tofu with salt and pepper!
Come to find out, there is actually a Cantonese dish (that looks amazing by the way), called Salt and Pepper Tofu. WHOOPS.
So I’ve renamed this recipe to Crispy Fried Tofu. The lovely crispy edges and simple preparation remain the same, though!
The super-simple secret is dredging it in cornstarch – and then, yes, frying it in a fair amount of vegetable or canola oil until crisp.
Ingredients
All you need are 5 ingredients to make this amazing crispy tofu. And that’s including the salt, pepper, and oil!
- Extra firm tofu – Tofu comes in many firmness levels. You want extra firm so that it won’t fall apart in the pan and it will form nice, crispy edges. Some brands of medium firm tofu may work, but I can’t guarantee it. Silken is a no-go. You’ll need one block of tofu, and you’ll want to press it first to extract as much water as possible from the tofu. I’ll tell you how to do that in the recipe.
- Frying oil – I use vegetable oil or canola oil. Peanut oil, avocado oil, or corn oil will work well, too.
- Cornstarch – This helps to create the crispy coating around the pieces of tofu.
- Salt & pepper – That’s all you need for flavor!
How to Make Crispy Fried Tofu
- First, you want to press your tofu. You can use a tofu press or line a plate with several aper towels, place the tofu on the paper towels, add a few more paper towels on top of the tofu, then top with more plates to help weigh the tofu down. Make sure they’re well-balanced, I’ve had plate catastrophes this way (which is why I finally sprang for a tofu press, ha!) Let the tofu drain for 20-30 minutes. Discard the paper towels.
- Place the tofu on a cutting board and cut it into squares or rectangles. I like to cut it in half horizontally first, then vertically into long strips, then finally into squares or rectangles.
- Place a large skillet over medium high-heat and add the oil.
- Mix the cornstarch, salt, and pepper on a plate.
- Dredge the tofu in the cornstarch mix, then place it in the hot oil.
- You’ll want to cook it for about 10 minutes, turning occasionally so that all sides are browned.
- Remove the tofu from then pan and place it on paper towels to drain any excess oil.
Tip for Success
- Don’t turn the tofu too frequently. You really want to give it time on each side to brown really well. It takes a lot for it to burn, so be bold!
I hope this crispy fried tofu recipe is a new go-to tofu for you just like it is for me! It’s crispy and golden and tastes shockingly delicious!
How to Freeze Tofu
I’ve been making this stuff by the freezer-bag-full. See, it freezes wonderfully and I can just pull a few pieces out to top pasta, to sub for chicken in barbecue chicken pizza (sooo good), as a quick snack for the baby … loads of possibilities.
Just place it in an airtight container or freezer bag and freeze for up to 3 months. Rewarm in the microwave, air-fryer, or skillet. It’s actually great cold, too!
More Tofu Recipes
- Crispy Buffalo Tofu
- Tofu Fried Rice
- Tofu Bacon (SO good!)
The Best & Easiest Crispy Pan-Fried Tofu
Ingredients
- 14 ounces extra-firm tofu (one block)
- 1/4 cup vegetable or canola oil
- 1/4 cup corn starch
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly-ground black pepper (plus more to taste)
Instructions
- Press tofu to remove excess moisture. To do so, line a plate with several paper towels. Place tofu on paper towels and top with two or three more paper towels. Place three or four more plates on top of the tofu, making sure they’re well-balanced. Drain for 20 – 30 minutes, checking occasionally to make sure plates are still balanced (toppling plates = bummer!)
- Remove tofu from paper towels. Place on cutting board and cut tofu into squares or rectangles, as desired.
- Add the vegetable or canola oil to a large skillet over medium-high heat.
- Add the corn starch, 1/2 teaspoon salt and 1/4 teaspoon pepper to a large plate or shallow baking dish. Mix.
- Working in batches, dredge the tofu in the corn starch mixture, turning to coat evenly.
- Carefully add tofu to hot oil in skillet. Cook over medium-high for about 10 minutes, turning occasionally to brown all sides.
- Remove tofu from pan and place on several paper towels, blotting to remove excess oil.
- Serve as desired.