Go Back
+ servings

Crispy Pan-fried Tofu Recipe

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
No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 119kcal


  • Cutting board
  • Knife
  • Skillet
  • Heavy object
  • Paper towel
  • Mixing bowl
  • Whisk


  • 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
  • cup corn starch
  • Oil for frying I use avocado oil
  • Scallions for garnish


  • 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.


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.


Calories: 119kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1070mg | Potassium: 183mg | Fiber: 2g | Sugar: 13g | Vitamin A: 528IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg