Crispy Pan-Fried Tofu

5 from 2 votes

Pan-frying tofu gives you firm, crispy cubes (or planks!) that you can serve up with any sauce or add to recipes.

Prep Time5

Cook Time10

tofu pressing time30

Total Time45

Course: Main Course

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings: People

Press 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. 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.

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.