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.
love this easy recipe, Thank you! and listing all the substitutes will help me make more.
This is the best tofu recipe ever. So easy and delicious. I believe I had 3 servings at one meal, too good to stay away from. I did use frozen tofu as that is where I place my tofu when I get home from the store. Next time I will try it without freezing. But if you have frozen tofu, don’t be afraid to use this recipe. I did not press te tofu. THANK YOU for such an easy and tasty recipe!!!
Hi Rita, So sorry my delayed reply.
I was so happy to see that you enjoyed the fried tofu recipe, YAAYY!
Thank you for your kind feedback, and for taking the time to write a review. Kindest,
Louise
Really yummy
So delicious! Thank you for sharing all these recipes.
Okay, I really didn’t expect much as this recipe reads like so, so many other tofu recipes. But WOW. My mind is blown. This is by far the best pan fried tofu recipe out there. Thank you so much for sharing!!
Hi Regina,
I’m delighted you enjoyed the tofu, YAAAY!
Thank you so much for your kind words, and for taking the time to leave a comment here. All the best,
Louise
I’m fairly new cooking with tofu and this is a great recipe. Quick, easy, tasty and crispy. It’s a keeper. Going to try the Italian version next. Thank you, Nico and Louise!
Hi Janet,
That’s fantastic, YAY! I’m so happy you like the tofu 💪
Thanks so much for taking the time to leave a comment. All the best,
Louise
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!
I’m so happy you like the tofu without the pressing and the freezing 🙂
It’s our pleasure, thanks so much for leaving a comment.
Best, Louise
The recipe was delicious the best fried tofu ever.
Hi Geneva,
Fantastic, I’m very happy you liked the tofu. Thanks for leaving a comment here 🙂 /Louise
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!
Hi Ingrid,
I’m very happy to hear you liked the spicing, process, and omitting of pressing in this recipe 🙂
Thanks so much for leaving a comment, and happy cooking!
All the best,
Louise
Fanstastic and simple recipe
I’m so happy you like it! Thanks, Nico