How to Make Crispy Pan-Fried Tofu
on Jul 27, 2022, Updated Mar 07, 2025
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Pan-frying tofu gives you firm, crispy cubes (or planks!) that you can serve up with any sauce or add to recipes.
With the right cooking method, you can get your tofu perfectly crispy, with a nicely browned exterior and a creamy but firm inside. Sautéing pressed tofu in a skillet with a bit of oil will improve the flavor and texture dramatically.
The most common reason people aren’t crazy about tofu is its texture. Some tofu dishes can seem mushy, mealy, or just plain boring. This crispy pan-fried tofu recipe can change all that! And it’s a great vegan source of protein and can be added to so many different recipes, everything from Pineapple Fried Rice to Vegetable Pad Thai.
Table of Contents
How to Make Crispy Tofu: Pan frying tofu on the stove gives you firm crispy cubes (or planks!) that you can serve up with any sauce or add to stir-fries and other recipes.
Ingredients
- Tofu – Use firm or extra-firm tofu.
- Vegetable or olive oil – For frying the tofu.
- Kosher salt
What Kind of Pan to Use to Make Pan-Fried Tofu
I think the best pan for making crispy tofu is a cast iron pan. The heavy, naturally nonstick pan holds a lot of heat and then cooks the tofu very evenly, getting that beautifully browned exterior on all of the pieces in the pan. If you don’t have a cast iron pan, that’s fine; use the heaviest pan you have. You can use a regular or a nonstick pan. The nonstick pan will — as promised — keep the tofu from sticking, but it may also take a little longer to get the browning on the outside of the tofu.
How to Make Crispy Tofu
- Press the tofu.
- Prepare the tofu: Slice the tofu into 8 to 10 rectangles, about 1/2-inch thick. Stack the rectangles a few at a time, and then cut each stack so that each rectangular layer becomes 8 square-ish pieces. Repeat until all of the tofu is cut into cubes.
- Prepare the pan: Heat a cast iron or other heavy skillet over medium-high heat until it is very hot.
- Cook the tofu: Toss the tofu with 2 teaspoons of vegetable or olive oil (or cooking oil of your choice). When the skillet is hot, add the remaining 2 tablespoons of oil and swirl to coat the bottom of the pan. Add the tofu to the pan in a single layer, watching for splattering. Season lightly with salt. Don’t crowd the pan; if you can’t fit the tofu in your pan in a single layer, do this in two batches (adding a bit more oil to the pan for the second batch).
- Fry until browned: Cook the tofu until it forms a golden brown crust on the underside, about 6 to 7 minutes. Using a fork, a spatula, small tongs, or an offset spatula, flip the tofu squares and brown the other side for about 5 minutes.
- Enjoy: Serve immediately, or use in your favorite recipe.
Variations and Uses for Fried Tofu
- If you want to dust your tofu with cornstarch after coating the cubes in oil, that will also help them crisp up nicely. Pure cornstarch is gluten-free, so your tofu will also be gluten-free, but if you are very sensitive to gluten, check the label to make sure it’s not processed in a facility that uses flour.
- Add fried tofu to salads or rice or grain bowls. Stir some into vegetarian chili. Add it to Turkey Picadillo instead of the potatoes.
- You can add some seasoning to your tofu before you fry it up if you like. Think about how you plan to use the pan-fried tofu and pick seasonings that complement the flavors of the final dish. Think about adding a teaspoon of garlic powder or onion powder, cumin, chili powder, or whatever goes with your recipe.
- Give the pan-fried tofu a drizzle of soy sauce or tamari after cooling, just before serving so it doesn’t make the tofu soggy.
Tips for Frying Tofu
- Press your tofu before sautéing it. Instructions are in the recipe, but here’s everything you need to know about pressing tofu!
- Don‘t flip the tofu too often. This will inhibit the browning process. Let the tofu cubes sit without moving in the pan.
- Don’t crowd the pan.
- Don’t worry about browning all sides of tofu cubes — the top and bottom are enough to offer that great texture and caramelized flavor.
FAQs
If you have not pressed out enough liquid, or your pan is not hot enough, your tofu won’t get crispy. Another reason your tofu isn’t getting crispy is that you aren’t leaving the tofu alone in the pan long enough for it to brown on the bottom. Don’t flip it too soon.
If you want it to be crispy, pressing tofu is a very essential step in order to remove excess moisture. Check out more on how to press tofu.
Storage
You can store pan-fried tofu in the refrigerator in an airtight container for up to 4 days. It will firm up as it cools but perhaps lose a bit of the crispness. You can reheat it in a skillet or on a baking sheet in a 350-degree oven for 5 minutes to warm it up and refresh the texture. Great for meal-prepping!
Recipes That Use Crispy Tofu
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Crispy Pan-Fried Tofu
Equipment
Ingredients
- 1 block firm or extra-firm tofu (14 to 16-ounce)
- 4 teaspoons vegetable or olive oil
- Kosher salt
Instructions
- Slice the tofu into 8 to 10 rectangles, about 1/2-inch thick. Stack the rectangles a few at a time, and then cut each stack so that each rectangular layer becomes 8 square-ish pieces. Repeat until all of the tofu is cut into cubes. If you want to sear the tofu as rectangles, skip the second cutting step, and leave the slabs whole.
- Heat a cast iron or other heavy skillet over medium-high heat until it is very hot.
- Toss the tofu with 2 teaspoons of vegetable or olive oil (or cooking oil of your choice). When the skillet is hot, add the remaining 2 tablespoons of oil and swirl to coat the bottom of the pan. Add the tofu to the pan in a single layer, watching for splattering. Season lightly with salt. Don’t crowd the pan; if you can’t fit the tofu in your pan in a single layer, do this in two batches (adding a bit more oil to the pan for the second batch).
- Cook the tofu until it forms a golden crust on the underside, about 6 to 7 minutes. Using a fork, a spatula, small tongs, or an offset spatula, flip the tofu squares, and brown the other side, about 5 minutes.
- Serve immediately, or use in your favorite recipe.
Notes
- Press your tofu before sautéing it. Instructions are in the recipe, but here’s everything you need to know about pressing tofu!
- Don‘t flip the tofu too often. This will inhibit the browning process. Let the tofu cubes sit without moving in the pan
- Don’t crowd the pan
- Don’t worry about browning all sides of tofu cubes – the top and bottom are enough to offer that great texture and caramelized flavor.
