Many of you told us that this is the best fried tofu recipe that they have ever made.
It’s tasty and versatile, and not having to press and dry the tofu makes this recipe so easy and ready in about 15 minutes.
Introduction
I don’t know about you guys, but for Louise and I fried tofu is something we make at the last minute ⏱️ when we want to add more protein to a meal.
We love it in both warm recipes like a cauliflower curry or peanut noodles, and in cold recipes like a Buddha bowl or Asian noodle salad.
That’s why we developed a recipe that does not require to press, freeze, or boil the tofu beforehand 🙌.
All there is to do here is cut the tofu into dice or, even better, pull it apart into bite-sized chunks with your hands.
Then toss it in a simple spice mix and fry it on a pan with a healthy oil such as olive oil (which btw is delicious with tofu).
The result is fried tofu bites with a soft and most core and a crispy, tasty coating.
If you have the time, try serving it with a sauce. You won’t regret it 🤤. Our top picks are a easy peanut sauce and healthy marinara sauce. Enojy!
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Firm tofu
- Cornstarch: substitute arrowroot powder. They help make the tofu crisp outside, moist insude, and the seasoning stick.
- Garlic powder
- Paprika: substitute smoked paprika.
- Chili powder
- Salt and Black pepper
- Olive oil: substitute avocadoi oil, canola oil, or sunflower oil.
Instructions
Step 1: Break the tofu apart with your hands into bite-sized chunks or cut it into bite-size cubes. Add to a large mixing bowl.
Avoid pressing or drying the tofu.
Step 2: In a small bowl, mix cornstarch, chili powder, paprika, garlic powder, salt, and black pepper.
Add the spice mix to the tofu and toss gently, by hand or with a spoon, until the tofu is coated.
Step 3: Heat the olive oil in a large, non-stick skillet.
Add the tofu on a single layer and fry on medium-high heat for 10-12 minutes, turning it every 3 minutes, until golden brown. Add more oil if the pan gets dry.
Step 4: Serve your crispy pan-fried tofu with a dip of choice. We recommend:
If you want to add it to a meal, we can wholeheartedly recommend our sesame noodles, asian noodle salad, yaki udon, tofu salad, and protein bowl.
More Tofu Recipes
Pan-frying tofu is just one way of cooking this versatile and protein-rich plant-based ingredient. Other excellent simple tofu recipes are:
For even more ideas, check out Louise’s list with 30+ easy tofu recipes.
If you tried this Fried Tofu recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Fried Tofu
Ingredients
- 16 ounces firm tofu
- 4 tablespoons cornstarch
- 1½ teaspoons paprika
- 1 teaspoon garlic powder
- 1¼ teaspoons salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon chili powder or more to taste
- 2 tablespoons olive oil or more as needed
Instructions
- Break a 16 ounces firm tofu block apart with your hands into bite-sized chunks or cut it into bite-size cubes. Add to a large mixing bowl.Avoid pressing or drying the tofu.
- In a small bowl, mix 4 tablespoons cornstarch, 1½ teaspoons paprika, 1 teaspoon garlic powder, 1¼ teaspoons salt, ⅛ teaspoon black pepper, and ⅛ teaspoon chili powder.Add the spice mix to the tofu and toss gently, by hand or with a spoon, until the tofu is coated.
- Heat 2 tablespoons olive oil in a large, non-stick skillet.Add the tofu on a single layer and fry on medium-high heat for 10-12 minutes, turning it every 3 minutes, until golden brown. Add more oil if the pan gets dry.
- Serve your crispy pan-fried tofu with a dip of choice. We recommend peanut sauce or marinara sauce.
Video
Notes
- Olive oil: sub with avocado oil, coconut oil, canola oil, sunflower oil, or regular olive oil.
- Spices: you can use most spices such as curry, turmeric, dried herbs, cumin, coriander, onion powder, and more.
- Cornstarch: we haven’t tried replacing the cornstarch but some readers had success with arrowroot powder.
- Curry fried tofu: sub 1 tsp of curry powder, 1 tsp turmeric powder, and 1/2 ground cumin for paprika and chili powder.
- Italian fried tofu: sub 1 tsp dried oregano, 1 tsp dried thyme, and 1 tsp dried rosemary for paprika and chili powder.
- Turmeric-black pepper fried tofu: sub 2 tsps of turmeric and 1/2 tsp black pepper for paprika, garlic, and chili powder.
- Fried tofu can be made up to 3 days in advance but will lose its crispiness.
- Store leftovers in the fridge for up to 3 days in an airtight container.
- Reheat in the microwave (2 minutes), on a skillet with oil (4–5 minutes), or in an air fryer. Freezing is not recommended.
This is definitely my “go to” recipe for an easy and tasty fried tofu recipe! Thank you! I loved the simple recipe with the perfect seasonings. I cut up green onions and dipped it in a mix of olive oil based mayonnaise and Yuzu Japanese BBQ sauce. It was SOOO good. I can’t wait to try the other seasonings and your dips.
I was a bit skeptical because I’ve always pressed tofu in the past, but this really worked! Served with peanut sauce it was divine, the best crispy tofu I have ever had! I have tried several of your recipes and they are all winners, thank you so much <3