Here is how to make the most delicious and Crispy Pan-fried Tofu Recipe. One of the best advantages of cooking Tofu is how versatile tofu is. Tofu has no flavor on its own, so it will take on the flavors that you infuse in it. In this recipe, the tofu is pan-fried and then combined with a delicious, flavorful sauce. This tofu recipe is simple and easy to make, but it has incredible flavors.
This perfect pan-fried tofu is one of our go-to Vegetarian Recipes
What is Tofu?
Tofu is condensed milk pressed into solid white blocks in a very similar process to cheesemaking. Tofu is a significant source of protein and very low in calories. If you are interested in knowing more about tofu, I recommend reading What Is Tofu? I hope you find there any helpful information about tofu. Now back to the recipe.
What type of Tofu to use:
Tofu comes in various degrees of firmness. To make this recipe, I suggest using extra-firm tofu. This type stands up well to the pan-fried method. Tofu is perfect for those following a plant-based lifestyle, and it is very inexpensive, so it is a budget-friendly choice.
How to make Crispy Pan-fried Tofu:
The first step is to press on the block of tofu to release any excessive moisture. It is essential, especially when pan-frying tofu. It is a straightforward step, and there is no need to complicate things, so all you need is paper towels or a clean dishcloth, a large bowl, and a heavy object to use as a weight (a large can of food, for example).
Next, place the tofu in the large bowl, with a paper towel underneath and top. Then place the heavy object. In this case, I’m using a large tomato can. Wait for at least 20 minutes. If the paper towel is turning too wet after absorbing excess moisture, you might want to replace the paper towel.
Then, in a mixing bowl, whisk together the tomato sauce, rice wine vinegar, soy sauce, gochujang, or a small chipotle pepper in an adobe sauce, a grated apple, fresh garlic, and ginger. To all this, add agave or honey and sesame seeds. Whisk until combined and set aside.
Next, take your pressed block of tofu onto a cutting board and slice it into cubes (about ½ inch cubes).
In a small bowl, combine the tofu with ½ cup corn starch and toss gently to coat the tofu well. Or, place all ingredients in a zip-lock bag or covered container and shake well.
In a large non-stick skillet, heat the oil over medium-high heat until hot. Add the tofu and cook for about 4 to 5 minutes, occasionally turning, until all the pieces of tofu are golden brown and lightly crispy. Please remove them and set them aside.
Now for the best part of this recipe, The sauce:
In the same skillet, add the sauce mixture and reduce to low heat—Cook for about 3 minutes.
Then, add the tofu into the sauce, cook for 1 minute, and remove from heat.
Serve immediately, and I like to serve it over a bowl of fluffy white rice.
Below you will find a convenient printable recipe card. Please, feel free to leave any comments and suggestions. I am looking forward to hearing from you!
Crispy Pan-fried Tofu Recipe
Equipment
- Cutting board
- Knife
- Skillet
- Heavy object
- Paper towel
- Mixing bowl
- Whisk
Ingredients
- 1 15oz block extra firm tofu
- ½ cup tomato sauce
- ¼ cup rice wine vinegar
- ¼ cup soy sauce
- 2 tablespoons agave syrup or honey
- 2 tablespoons gochujang paste or 1 chipotle pepper in adobo sauce
- 1 small apple finely grated
- 2 cloves garlic finely grated
- 1- inch piece fresh ginger finely grated
- ⅓ cup corn starch
- Oil for frying I use avocado oil
- Scallions for garnish
Instructions
- Place the tofu in the large bowl, with a paper towel underneath and one on top. Then place the heavy object. In this case, I’m using a large tomato can. Wait for at least 20 minutes. If the paper towel is turning too wet after absorbing excess moisture, you might want to replace the paper towel.
- Then, in a mixing bowl, whisk together the tomato sauce, rice wine vinegar, soy sauce, gochujang, or a small chipotle pepper in an adobe sauce, a grated apple, fresh garlic, and ginger. To all this, add agave or honey and sesame seeds. Whisk until combined and set aside.
- Next, take your pressed block of tofu onto a cutting board and slice it into cubes (about ½ inch cubes).
- In a small bowl, combine the tofu with ⅓ cup corn starch and toss gently to coat the tofu well. Or, place all ingredients in a zip-lock bag or covered container and shake well.
- In a large non-stick skillet, heat the oil over medium-high heat until hot. Add the tofu and cook for about 4 to 5 minutes, occasionally turning, until all the pieces of tofu are golden brown and lightly crispy. Remove them and set them aside.
Now for the best part of this recipe, The sauce:
- In the same skillet, add the sauce mixture and reduce to low heat. Cook for about 3 minutes and then add the tofu into the sauce cook for 1 minute and remove from heat.
- Serve immediately. I like to serve it over a bowl of fluffy white rice.
Notes
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU! Don’t forget to follow me on Instagram.
Until the next one…
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