Pan Fried Tofu

My family is loving this pan-fried tofu recipe right now. It’s such a quick, flavor-packed source of vegan protein. Plus, it’s endlessly versatile and customizable!

Table of Contents

1. Have crispy, flavorful tofu on the table in minutes!
2. Key Ingredients
3. How to pan fry tofu
4. Arman’s recipe tips
5. Frequently asked questions
6. Truly Crispy Pan Fried Tofu (Recipe Card)
7. More meatless dinner ideas

Have crispy, flavorful tofu on the table in minutes!

It took me a while to board the tofu train, but now that I have, it’s become a weekly staple. We love it because it’s essentially a blank slate that does well with all sorts of cooking methods, though my favorite is pan-frying. 

This tofu recipe is quick to cook, and it makes a great plant-based protein option for our favorite dishes. We love to pair it with curry fried rice or add it to salad wraps, stir-fries, Mediterranean bowls, you name it!

If you are looking for more ways to cook tofu, try my salt and pepper tofu, air fryer tofu, or BBQ tofu next!

Key Ingredients

• Tofu. I strongly recommend using firm or extra firm tofu, as regular or soft tofu is too watery and will fall apart when you pan-fry it. 
• Spices. I used a blend of salt, black pepper, smoked paprika, and garlic powder. For a little heat, add some red pepper flakes. 
• Soy sauce. My secret ingredient that helps crisp up the tofu while adding a savory and umami flavor. Use gluten-free tamari if needed. 
• Oil. To pan-fry the tofu. I like using avocado oil or vegetable oil and sesame oil for Asian-style dinners.

How to pan fry tofu

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Prepare the tofu. Cut the tofu into bite-sized pieces and pat dry with paper towels to remove moisture. 

Set up stations. Combine the spices in one small bowl and add the soy sauce to another. 

Pan-fry. Add oil to a hot skillet. Dip the tofu cubes in the spices, then the soy sauce, then pan-fry for several minutes, flipping the tofu periodically until golden brown. 

Assemble. Transfer the tofu onto a plate, sprinkle with fresh herbs and serve.

Arman’s recipe tips

• Press tofu. I always try to press the tofu for at least 30 minutes before frying. Just slice the tofu lengthwise, wrap it in paper towels, and place a plate on top, along with something heavy (like a cast iron skillet) to weigh it down. 
• Start with a hot pan. Pans have pores (weird, I know), and those pores shrink up as the pan gets hot. If you add the tofu before the pan is hot, those pores will trap the tofu and make it stick to the pan. 
• Fry in batches. The more tofu cubes in the pan, the quicker the oil temperature will drop, which will make for soggy tofu. I usually stick to 6-8 pieces at a time, depending on the size of my pan. 

Frequently asked questions

How long does it take to pan fry tofu?

As tofu is already cooked, the actual ‘cooking’ time in the pan is around 2 minutes per side.

Can I make this without oil?

You can make this tofu dish oil-free, but you will need to keep a firm eye during the entire cooking process as the tofu will burn easily.

Why is my tofu not getting crispy in the pan?

Your tofu may not get crispy if the pan isn’t hot enough. You’ll know the pan is hot when a few drops of water sizzle in the oil. 

Truly Crispy Pan Fried Tofu

5 from 7 votes

My perfectly seasoned pan fried tofu is a quick and healthy way to cook this plant-based protein! It’s ready in minutes and so easy to customize. 

Servings:

Prep:5minutes mins

Cook:5minutes mins

Total:10minutes mins

Ingredients  1x2x3x

• ▢14 ounces firm tofu sliced into 1 cm slices
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon pepper
• ▢1/4 teaspoon smoked paprika
• ▢1/4 teaspoon garlic powder
• ▢2 tablespoons soy sauce
• ▢1 tablespoon oil

Instructions 

• Slice the tofu into 1/4-inch slices or 1/4-inch cubes. Place them on a paper towel to soak up excess moisture.
• In a small bowl, mix the salt, pepper, smoked paprika, and garlic powder. In a separate bowl, add the soy sauce.
• Place a large, non-stick skillet over medium-high heat. Add the oil. Moving quickly, dip the tofu in the spice mix, then a quick dip in the soy sauce. Add it to the hot pan and fry for 2 minutes, flip, and cook for another 2 minutes.
• Transfer to a plate and sprinkle with fresh herbs and serve.

Notes

TO STORE: Store leftovers in an airtight container in the fridge for up to 3 days.

TO FREEZE: Freeze the tofu in freezer bags for up to 3 months. 

TO REHEAT: Reheat leftovers in a lightly oiled pan over medium-high heat until warm.

Variations

Substitute with smoked tofu. If you can find smoked tofu, go ahead and use that. If you want that smokey flavor but can’t find it, add 1 teaspoon of smoke flavor to the soy sauce. 

Add corn starch. I didn’t find this necessary, but if you want to guarantee extra crispy tofu, mix in ½ tablespoon of cornstarch into the seasoning mix. 

Garnish ideas. Top the tofu with toasted sesame seeds and green onions for color and flavor.

Nutrition

Serving: 1servingCalories: 121kcalCarbohydrates: 3gProtein: 10gFat: 8gSodium: 798mgPotassium: 28mgFiber: 1gSugar: 0.5gVitamin A: 63IUVitamin C: 0.003mgCalcium: 128mgIron: 1mgNET CARBS: 2g