I love this recipe because it transforms tofu into a crispy, flavorful delight that’s both quick and easy to make, satisfying my craving for something crunchy and savory without breaking a sweat. Plus, it’s perfect for when I want to impress friends with a dish that’s both Instagram-worthy and delicious, thanks to the optional green onion garnish that adds a pop of color and fresh flavor.
It’s a joy for me to develop recipes that are as healthy as they are tasty. My pan-fried tofu is just that.
It’s made with firm tofu, which provides the perfect texture for this dish. While the tofu is nice and savory, thanks to our friend soy sauce, it’s also blisteringly hot in the frying pan with just enough lip-smacking crunch to make me wish I had a bowl full of it.
I like serving it with some sliced green onions on top.
Ingredients
Firm Tofu:
Full of protein from plants but with very few calories.
Vegetable Oil:
Supplying beneficial fats, these help achieve the desired crispness.
Soy Sauce:
Umami-rich; introduces savory flavor.
Cornstarch:
Delivers a crunchy consistency; inherently gluten-free.
Garlic Powder:
Enhances taste; has antioxidants and vitamins.
Ingredient Quantities
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- Optional: sliced green onions for garnish
Instructions
1. Slice the block of tofu into 1/2-inch thick slices and then into bite-sized cubes.
2. In a medium bowl, blend the soy sauce, garlic powder, onion powder, and ground black pepper.
3. Place the bowls of tofu and sauce side by side. Spoon sauce over the tofu and, with both hands, toss the tofu to coat it completely in sauce. Be gentle; the tofu will crumble if you are not.
Marinate the freshly sauced tofu for 15 minutes, and it’s ready to go.
4. Sift the cornstarch onto the marinated tofu chunks and gently turn and toss them until each piece is very lightly coated.
5. In a large non-stick skillet, set over medium-high heat, warm the vegetable oil.
6. When the oil is hot, add the tofu pieces in a single layer to the skillet, being careful not to let them touch or overcrowd the pan.
7. Sear the tofu for about 4-5 minutes on one side until it becomes golden brown and crispy, then flip it with care and allow it to cook for another 4-5 minutes on the other side.
8. Keep tossing now and then until every side is crispy and golden brown.
9. Take the tofu out of the skillet, and if necessary, drain any excess oil by placing the tofu on a plate that is lined with paper towels.
10. If you like, you can garnish the pan-fried tofu with sliced green onions and serve it warm.
Equipment Needed
1. Knife
2. Cutting board
3. Medium bowl
4. Spoon
5. Sifter
6. Large non-stick skillet
7. Spatula (for flipping tofu)
8. Plate
9. Paper towels
Optional for garnish:
10. Additional knife for slicing green onions
FAQ
- Q: How do I press tofu properly?A: To remove excess moisture from tofu, you need to press it. For this, wrap the tofu in a clean kitchen towel or paper towels and set a heavy object on top. This can be anything from a cast-iron skillet to a few sturdy books. Leave it for 15-30 minutes before proceeding with your recipe.
- Q: Can I use a different oil instead of vegetable oil?A: Yes, other high-smoke point oils can be used, like canola, sunflower, or grapeseed oil.
- Q: Is it necessary to use cornstarch?Yes, cornstarch assists in creating a crispy coating on the tofu during pan-frying. Arrowroot powder and tapioca starch serve as alternative options.
- Q: Can I use soft or silken tofu instead of firm tofu?A: This recipe calls for firm tofu, which stays together better than other types when being fried. Soft or silken tofu flops and falls apart.
- Q: How can I add more flavor to the tofu?A: For added flavor, the tofu can be marinated in the mixture of soy sauce, garlic powder, and onion powder for about 30 minutes before frying.
- Q: What can I serve with pan-fried tofu?Tofu that has been pan-fried goes well with rice, noodles, or stir-fried vegetables, and can also be used in salads or sandwiches.
- Q: How do I store leftovers?Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in a skillet.
Substitutions and Variations
Vegetable oil: Replace it with either olive oil or sesame oil, and you’ll find the flavor profile undergoes an appealing transformation.
Tamari or coconut aminos can be used as a gluten-free substitute for soy sauce.
Cornstarch: Substitute with arrowroot powder or potato starch.
Powdered garlic: For a fresher taste, use minced fresh garlic, about 2 cloves.
Onion powder: If you don’t have onion powder, use the same amount of minced fresh onion or shallots.
Pro Tips
1. Drain and Press Longer: Ensure the tofu is well-pressed before slicing to remove as much moisture as possible. This will help it absorb more flavor and achieve better crispiness. Press it for at least 30 minutes if you have time.
2. Marinate for More Flavor: For deeper flavor infusion, consider marinating the tofu for more than 15 minutes, ideally up to an hour, in the refrigerator. This allows the flavors to penetrate deeper into the tofu.
3. Add Complexity to the Sauce: Enhance the marinade by adding a teaspoon of sesame oil or rice vinegar for a more complex flavor profile. You can also add a pinch of chili flakes for some heat.
4. Use a Cast Iron Skillet: If available, use a cast iron skillet instead of a non-stick one. It retains heat better and can give the tofu a more even, crispier crust.
5. Serve with a Dipping Sauce: Complement the dish by serving it with a simple dipping sauce made of soy sauce, a dash of rice vinegar, a touch of sesame oil, and sliced chili or sesame seeds for added flair.
Pan Fried Tofu Recipe
My favorite Pan Fried Tofu Recipe
Equipment Needed:
1. Knife
2. Cutting board
3. Medium bowl
4. Spoon
5. Sifter
6. Large non-stick skillet
7. Spatula (for flipping tofu)
8. Plate
9. Paper towels
Optional for garnish:
10. Additional knife for slicing green onions
Ingredients:
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- Optional: sliced green onions for garnish
Instructions:
1. Slice the block of tofu into 1/2-inch thick slices and then into bite-sized cubes.
2. In a medium bowl, blend the soy sauce, garlic powder, onion powder, and ground black pepper.
3. Place the bowls of tofu and sauce side by side. Spoon sauce over the tofu and, with both hands, toss the tofu to coat it completely in sauce. Be gentle; the tofu will crumble if you are not.
Marinate the freshly sauced tofu for 15 minutes, and it’s ready to go.
4. Sift the cornstarch onto the marinated tofu chunks and gently turn and toss them until each piece is very lightly coated.
5. In a large non-stick skillet, set over medium-high heat, warm the vegetable oil.
6. When the oil is hot, add the tofu pieces in a single layer to the skillet, being careful not to let them touch or overcrowd the pan.
7. Sear the tofu for about 4-5 minutes on one side until it becomes golden brown and crispy, then flip it with care and allow it to cook for another 4-5 minutes on the other side.
8. Keep tossing now and then until every side is crispy and golden brown.
9. Take the tofu out of the skillet, and if necessary, drain any excess oil by placing the tofu on a plate that is lined with paper towels.
10. If you like, you can garnish the pan-fried tofu with sliced green onions and serve it warm.
