Fried Tofu

You can expect fried tofu cubes that are soft inside, lightly crispy outside and super flavorful thanks to the spices in the coating.

Don’t worry; this is not a deep-frying recipe, and you can make it with little effort and time.

We cook it on a non-stick pan with little oil to keep this recipe relatively healthy and suitable for most people.

It’s a perfect last-minute dinner saver because you can use it as your main protein and add it to salads of all kinds, wraps, grain bowls, stir-fries, curries, and even pasta.

To make the tofu tasty, we coat it in a flavorful seasoning of cornstarch mixed with spices. Of course, you can change the seasoning based on your preference, and we will show you some options in our variations chapter below.

Honestly, we make fried tofu ALL the time, and we hope you like it as much as we do.

It’s become our favorite last-minute recipe to add flavor, texture, and plant-based protein to our meals. Oh, the recipe is vegan and gluten-free.

Tofu

Pick a firm tofu or extra-firm tofu for this recipe.

We do not recommend using silky tofu or soft tofu unless you make a dish that specifically calls for it.

Cornstarch

Cornstarch has three functions: it keeps the moisture inside the tofu, makes it crispy outside, and makes the seasoning stick.

We haven’t tried substituting arrowroot powder for cornstarch, but some readers have and it seems to be working for them.

You CANNOT substitute all purpose flour for cornstarch.

Salt

Tofu is bland on its own, and it needs salt. You can adjust the quantities based on your dietary preferences and sodium reuirements. You can add more salt once the fried tofu is cooked.

Spices

To make pan-fried tofu that goes well with most dishes, use garlic powder, paprika, chili powder, and black pepper.

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

Use garlic powder, Italian seasoning, and dried rosemary for Italian-inspired fried tofu.

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

Oil

We recommend using extra virgin olive oil because it adds a nice fruity flavor and is packed with polyphenols that are good for our health, and that make the oil stable at high temperatures.

You can substitute avocado oil, regular olive oil, canola oil, and sunflower oil for EVO oil.

Step 1: Make the seasoning

Add cornstarch, salt, pepper, chili powder, paprika, and garlic powder to a medium-sized dish with low edges.

Mix the ingredients with a fork till they are well distributed.

Tip: If you like a different spice mix, feel free to change it. Check out our “variations” chapter for more seasoning ideas.

Tip: a baking dish is perfect for this. Bowls are not the best for tossing the tofu in the seasoning because the tofu doesn’t have enough space and will crumble as you toss it.

Step 2: Dice and toss

Take the tofu out of the package and drain its liquid.

Cut the tofu into small cubes. We like our tofu cubes relatively small. A little less than 1/2 an inch (1 cm). This way, they get more flavorful.

Tip: For this pan-fried tofu recipe, do not pat dry the tofu with a towel or with a paper towel. On the contrary, try to keep the tofu slightly wet outside. The coating will stick better this way.

Also, do not press the tofu with a tofu press. I know most recipes call for it, but we don’t want dry, chewy, and jery-like tofu here.

We want soft, almost silky cubes that are slightly crispy on the outside, not rubbery and chewy.

Add the diced tofu to the cornstarch mix and move the dish left and right, so the tofu gets coated in the seasoning. You might need to use your hands to get all the pieces evenly coated.

Step 3: Pan-fry it

To a large non-stick skillet, add the olive oil. Let it warm up for a minute on medium heat, then add in the tofu.

Flip the cubes every couple of minutes using a fork or chopsticks. Cook for around 12 minutes or until the tofu is crisp and golden on most sides.

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.

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

Add it to a salad. You’ll love it in:

• Creamy tofu salad: developed to be made with fried tofu, you can make it all year round with seasonal veggies.
• Colorful kale salad: perfect in winter, wholesome, and packed with nutrients and flavor.
• Kale quinoa salad: an ultra-nutritious and protein-packed meal with kale, quinoa, and pan-fried tofu.
• Roasted cauliflower salad: a creamy Mediterranean-inspired salad that is a crowd-pleaser.
• Sweet potato salad: roasted sweet potatoes meet avocado and crumbled feta.
• Italian salad: a classic with olives, tomatoes, lettuce, and Italian dressing.

Add it to grain bowls and pasta. You’ll love it in:

• Mediterranean farro salad: chewy, veggie-packed, and incredibly flavorful.
• Crunchy couscous salad: quick and easy, with crunchy seasonal veggies.
• Rice salad: a fan favorite. Add tofu to boost the protein content.
• Pasta aglio olio: a classic Italian pasta dish that is surprisingly delicious with this fried tofu.

Add it to soups, on top, as if it were croutons:

• Potato leek soup: a creamy soup to warm you up on the coldest winter days.
• Broccoli soup: you’ll love this one; it has a beautiful green color and a pleasant broccoli taste.
• Butternut squash soup: so easy and tasty you’ll want to make it every day.
• Eggplant soup: light and aromatic; the fried tofu adds a nice protein kick to this one.

Curry Fried Tofu

Not sure if you noticed by looking at our curry selection, but we adore Indian food.

So we could not try spicing our fried tofu with an Indian twist. It’s delicious with our lentil curry, tofu curry, and most curries.

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

Do you want an antioxidant boost for your meals? Add two teaspoons turmeric powder and a few twists of black pepper to the cornstarch. This is so tasty and healthy. We love serving this with our one-pot chickpea stew.

Italian Fried Tofu

Believe it or not, tofu is delicious with an Italian spin. Add dried oregano, thyme, and rosemary to the cornstarch to get pan-fried tofu that tastes like Italy.

We love this with our couscous with vegetables or our Italian bean stew.

Air fryer tofu

Got an air fryer? Try this chewy air fryer tofu; it’s an easy, hands-off recipe you can make in less than 15 minutes with simple ingredients. You can expect tasty, chewy, and crispy tofu bites.

• Don’t dry the tofu: the seasoning will stick much better if your tofu is a little wet on the surface.
  
• Don’t press it: pressing the tofu makes it dry and rubbery and ruins its texture. We don’t want that. Instead, we want fried tofu that is soft, almost silky on the inside, and crispy on the outside.
  
• Mix the cornstarch with the spices: make seasoning with cornstarch and plenty of spices and some salt. Kind of like KFC style. We kept it simple with garlic powder, chili, and paprika so that anyone can do it, but you can freestyle and add your favorite spices.

Questions

Make ahead: this is not the best recipe to make ahead because the tofu loses its outer crispiness.

However, if you’d like to make it in advance, you can certainly do so, and we often do this, especially when we do meal prep for a few days. The tofu is still tasty, just not as crisp. A trick that helps is to reheat it on a non-stick pan with a bit of oil for a couple of minutes.

Refrigerator: store pan-fried tofu leftovers in a bowl, covered with a plate, or in an airtight container, for up to 3 days. Remember that the coating absorbs moisture as it sits in the fridge and will lose its crispness.

Freezer: we don’t recommend freezing fried tofu because the coating won’t thaw and reheat well.

Reheat: you can 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.

If you like this fried tofu recipe, check out our other easy tofu recipes:

• Pan-fried lemon: a great alternative to lemon chicken and is ready in just 15 minutes.
• Tofu curry with a fragrant Indian-inspired spice mix and a dreamy creamy curry sauce.
• Tofu cacciatore: baked tofu in a rich and rustic sauce, a great Sunday dinner idea.
• Tofu soup: with seasonal veggies and an Asian-inspired broth, ready in just 20 minutes.
• Vegan egg salad with vegan mayo and tofu, a creamy salad idea for sandwiches!
• Marinated tofu: cubed and perfectly roasted, a chewy and jerky topping for rice and salad!

Get more stovetop recipe ideas from these wholesome and easy veggie favorites:

• Pan-fried artichokes: perfectly tender and great for pasta, pesto, and as a side dish.
• Easy sautéed kale: get your leafy greens in 10 minutes with this quick method!
• Sautéed eggplant: in a rich tomato sauce, the easiest way to cook the eggplant on a pan.
• 10-minute sauteed zucchini: a spring-friendly side dish or topping for pasta.
• Easy sauteed mushrooms: perfectly juicy, and a great pairing with grain bowls and salads.

For many more tofu ideas, check out our tofu category page.