Crispy Fried Tofu (Easy Skillet Recipe)
Servings: 4 people
- 16 ounces (450 g) firm tofu
- 2 tablespoons (30 ml) soy sauce
- 4 tablespoons (30 g) cornstarch
- 3 teaspoons smoked paprika or sweet paprika
- 1 teaspoon garlic powder or onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 to 3 tablespoons olive oil add more as needed
- Tear the Tofu: Pat 16 ounces firm tofu dry with kitchen paper, then tear it into bite-size pieces with your hands and add it to a large bowl. The rough, uneven edges help the tofu get extra crispy and hold onto the seasoning.
- Season the Tofu: Drizzle 2 tablespoons soy sauce over the tofu and toss gently.In a small bowl, mix 4 tablespoons cornstarch, 3 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Sprinkle over the tofu and toss until evenly coated.
- Fry Until Crispy: Heat 2 to 3 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer and cook for 4 to 5 minutes without stirring.Turn the pieces and cook for 6 to 8 more minutes, turning occasionally, until golden brown and crispy on most sides.
- Serve: Serve immediately while hot and crispy. Enjoy in bowls, salads, wraps, stir-fries, noodle dishes, or with your favorite dipping sauce.
Substitutions
- Tofu → Firm, extra-firm, or super-firm tofu.
- Soy sauce → Tamari (gluten-free), coconut aminos, or omit it.
- Cornstarch → Potato starch or arrowroot starch.
- Paprika → Smoked paprika, sweet paprika, chipotle powder, taco seasoning, curry powder, za'atar, Cajun seasoning, or Italian herbs.
- Garlic powder → Onion powder or omit it.
- Salt and black pepper → Your favorite seasoning blend, adjusted to taste.
- Olive oil → Avocado oil, canola oil, vegetable oil, or another neutral oil.
- Choose the right tofu: Firm, extra-firm, or super-firm tofu works best.
- Tear, don't cube: Rough edges get crispier and hold more seasoning.
- Don't skip the cornstarch: It's the secret to a light, crispy crust.
- Use a non-stick skillet: It helps prevent sticking and makes flipping easier.
- Leave it alone: Let the tofu brown before turning it.
- Don't overcrowd the pan: Cook in a single layer for the crispiest results.
- Make it your own: Try taco seasoning, za'atar, curry powder, Cajun seasoning, or Italian herbs.
- Store leftovers: Keep in an airtight container in the refrigerator for up to 4 days.
- Low-sodium: Use low-sodium soy sauce or reduce the soy sauce slightly and season with extra garlic powder, paprika, and black pepper for flavor.
- Gluten-free: Use certified gluten-free tamari instead of regular soy sauce. Double-check your cornstarch and seasonings if needed.
