Fried Tofu

This fried tofu recipe is a delicious and complete protein source to add to salads, bowls, curries, and wraps.

After tossing the tofu in a tasty spice mix, we pan-fry it with healthy olive oil.

Pan-fried tofu is easy and ready in 15 to 20 minutes. And with our recipe, you don’t even have to press the tofu!

Fried tofu is an excellent, complete protein addition to your meals. It’s easy to make, looks gorgeously yummy, and tastes really good, thanks to a simple spice mix.

Try it on peanut noodles or dipped in peanut sauce. A match made in heaven!

Our recipe is unique because you won’t have to press, freeze, or boil the tofu beforehand.

We use the same technique for our baked tofu, yogurt-marinated tofu, BBQ tofu, and air-fried tofu.

It’s well-tested, and you guys loved it! Here’s what you wrote:

WOW. I’ve made a lot of tofu, but always pressed it. I’ve also tried the freezer technique to make it more chewy. I was so skeptical that the tofu would get crispy without pressing. But it DID! And the inside was such a great texture. I ate the entire batch in one sitting because it was so delicious. Thank you for sharing!

Julia

This is the best recipe for pan fried tofu that I have ever made. Not having to press and dry the tofu makes this recipe so easy and the taste is wonderfully moist but crispy on the outside. I am going to try the Curry Tofu recipe next. Thank you for this delicious recipe!

Ingrid

Quantities are in the recipe box at the bottom of the page.

Tofu

Use firm tofu or extra-firm tofu.

Avoid silken tofu or soft tofu as they are too soft for this cooking technique.

Cornstarch

Cornstarch has three essential functions.

1. It keeps the moisture inside the tofu.
2. It makes it crispy outside.
3. It makes the seasoning stick.

You can substitute arrowroot powder for cornstarch.

You can’t substitute all-purpose flour for cornstarch.

Salt

Tofu is bland without seasoning, and it needs salt to taste good.

We recommend sea salt or kosher salt.

You can adjust the salt quantities based on your dietary preferences and sodium requirements.

Spices

We recommend a simple spice mix with garlic powder, paprika or smoked paprika, chili powder, and black pepper.

For Indian-inspired fried tofu, you can use curry powder, turmeric powder, and ground cumin.

For Italian-inspired fried tofu, you can use garlic powder, Italian seasoning, and dried rosemary.

What’s essential here is mixing the spices with the cornstarch first, so they stick to the tofu.

Olive oil

We recommend using extra virgin olive oil or regular olive oil, which adds a nice flavor and is healthier than most other oils.

Also, the latest research shows that extra virgin olive oil is excellent for pan frying because its high polyphenols (antioxidant) content makes it stable at high temperatures.

Substitute avocado oil, canola oil (less healthy), and sunflower (less healthy) for olive oil.

US cups + grams measurements in the recipe box at the bottom of the page.

Take the tofu out of the package, drain the liquid, and break the tofu apart with your hands into bite-size chunks.

Add to a large mixing bowl. Avoid pressing or drying the tofu.

To a small bowl, add cornstarch, chili powder, paprika, garlic powder, salt, and black pepper. Mix the spices with a fork or whisk.

Add the spice mix to the tofu and toss gently, by hand or with a spoon, until the tofu is coated.

Heat the olive oil in a large, non-stick skillet.

Add the tofu and arrange it on a single layer on the pan. Fry on medium-high heat for 10 minutes, turning it once or twice.

You can add more oil if the pan gets dry after turning the tofu.

Your crispy pan-fried tofu is ready when golden brown, with a deep orange hue and a thin, crisp crust.

Tip: You could try using a well-seasoned cast iron pan, but in our experience, tofu sticks pretty badly on cast iron, and you’d have to use a lot more oil.

We like putting fried tofu on a plate at the center of the table so that people can add it to salads, grain bowls, soups, or dip it in sauce.

It’s a winner with spring onions, a squeeze of lime juice, and dipped in peanut sauce or marinara sauce.

But it’s also a wonderful protein addition to most meals, from pasta recipes and grain bowls to nourishing soups and colorful salads.

We tried it and loved it mixed in penne arrabbiata, in tofu curry, and next to Asian cucumber salad.

It’s delicious in a buddha bowl, mixed in tofu salad, or as a protein addition to creamy sesame noodles.

Storage

Make ahead: You can make fried tofu up to 3 days in advance, but it will lose its crispiness if not eaten immediately.

Refrigerator: Store fried tofu leftovers in a bowl, covered with a plate, or in an airtight container for up to 3 days.

Freezer: We don’t recommend freezing this recipe because the coating won’t thaw and reheat well.

Reheat: Warm leftovers in the microwave for 2 minutes or on a non-stick skillet or cast iron pan with a tablespoon of olive oil on medium-high heat for 4 to 5 minutes. The air fryer works, too.

CURRY FRIED TOFU: Mix the cornstarch with 1 teaspoon of curry powder, 1 teaspoon of turmeric powder, 1/4 teaspoon of black pepper, and 1/2 teaspoon of ground cumin.

TURMERIC-BLACK PEPPER FRIED TOFU: Add two teaspoons of turmeric powder and a few twists of black pepper to the cornstarch.

ITALIAN FRIED TOFU: Add dried oregano, thyme, and rosemary to the cornstarch to get pan-fried tofu that tastes like Italy.

Questions

More Tofu Recipes

We have plenty of delicious and easy tofu ideas on this blog. Some of our reader’s favorites are tofu stir fry, vegan egg salad, orange tofu, vegan curry, and tofu scramble.

Mains

Vegan Curry

Tofu

Tofu Scramble

Tofu

Tofu Stir Fry

Tofu

Orange Tofu