Name: Perfect Fried Tofu
Ingredients: 14.5 ounces extra-firm tofu; 1 tablespoon soy sauce (or gluten-free tamari); 2 tablespoons cornstarch (or arrowroot/tapioca starch); 1/2 teaspoon garlic powder (optional); 2–3 tablespoons olive oil

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Crispy on the outside, tender on the inside—this Perfect Fried Tofu is a simple, delicious way to elevate your plant-based meals. Lightly marinated, coated in cornstarch, and pan-fried until golden brown, these tofu nuggets are flavorful, crunchy, and ready to pair with any dish. Best of all, it takes just minutes to cook once your tofu is pressed.

Why You’ll Love This Recipe

This fried tofu is a game-changer for tofu skeptics and lovers alike. It’s quick, only requires a few pantry ingredients, and results in tofu with a crispy texture and savory flavor without deep frying. Perfect for topping salads, grain bowls, stir-fries, or enjoying on its own, it’s a versatile protein that stores well and reheats beautifully. Plus, there’s no need for complicated techniques—just press, marinate, and fry.

Perfect Fried Tofu

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

14.5 ounces extra-firm tofu
1 tablespoon soy sauce
2 tablespoons cornstarch
1/2 teaspoon garlic powder (optional)
2–3 tablespoons olive oil

Directions

Press the tofu:
Wrap the tofu block in paper towels or a clean kitchen towel. Place a heavy object on top—like a cast iron pan or stack of books—and let it press for 30–60 minutes. Alternatively, use a tofu press. You can press tofu ahead of time and store it refrigerated in an airtight container for up to a week.
Cube and marinate:
Cut the pressed tofu into 1-inch cubes and place in a large bowl. Drizzle with soy sauce and gently toss with a silicone spatula to avoid breaking the tofu.
Coat with starch:
Sprinkle the tofu with cornstarch and optional garlic powder. Gently stir to coat all pieces evenly. This creates the crispy coating.
Pan-fry the tofu:
Heat a large non-stick pan over medium-high heat. Add olive oil to coat the bottom of the pan.
Once hot, place the tofu cubes in a single layer. Don’t move them right away—let them sit undisturbed for a few minutes to form a crust.
Flip and fry:
Flip each piece gently with a fork or spatula once golden brown on the underside. Continue frying until all sides are browned and crispy. You may need to work in batches depending on your pan size.
Serve:
Remove from pan and serve immediately. Enjoy on top of noodles, rice bowls, salads, or on their own with your favorite dipping sauce.

Servings and timing

This recipe yields 3 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Tofu pressing time: 30 minutes
Total time: 45 minutes

Variations

Air Fryer Method: Air fry tofu cubes at 400°F for 10–15 minutes, shaking halfway through, until crispy.
Different Starch: Use arrowroot or tapioca starch in place of cornstarch if desired.
Flavor Boost: Add a splash of rice vinegar, sriracha, or sesame oil to the soy sauce for extra flavor.
Seasoning Options: Try smoked paprika, curry powder, or nutritional yeast in the coating for a flavor twist.
Gluten-Free: Use tamari instead of soy sauce for a gluten-free option.

Storage/Reheating

Store leftover tofu in a sealed container in the refrigerator for up to 4 days.
To reheat and regain crispiness:

Air fryer or oven: Reheat at 375°F for 5–10 minutes.
Stovetop: Reheat in a hot skillet with a little oil.
Microwave: Quick but not crispy—use this only for convenience.

FAQs

Do I have to press the tofu?

Yes, pressing removes excess moisture, allowing the tofu to crisp up properly when cooked. You can press it manually or use a tofu press.

Can I use firm tofu instead of extra-firm?

Yes, firm tofu works if it’s well pressed, but avoid soft or silken tofu—they’re too delicate for frying.

Can I bake the tofu instead?

Yes, bake at 400°F for 25–30 minutes, flipping halfway. It won’t be quite as crispy as pan-fried, but still delicious.

Why is my tofu sticking to the pan?

Use a high-quality non-stick skillet and avoid moving the tofu too soon—let a crust form before flipping.

How do I make it spicy?

Add chili flakes or hot sauce to the soy sauce before tossing the tofu, or sprinkle with cayenne before frying.

Can I freeze tofu?

Yes! Freezing tofu changes its texture, making it more “meaty.” Thaw and press before using.

Can I meal prep fried tofu?

Yes. Press and fry tofu in advance, store in the fridge, and reheat in the oven or air fryer for a quick protein option.

What oil should I use?

Olive oil works well, but you can also use avocado oil or vegetable oil. Avoid butter or oils with low smoke points.

Can I make this without oil?

For oil-free, bake or air fry with parchment and skip the pan-frying. The tofu won’t be as crispy but will still be tasty.

How do I serve this tofu?

It’s great in stir-fries, grain bowls, tacos, salads, or dipped in sauces like teriyaki, peanut, or sweet chili.

Conclusion

This Perfect Fried Tofu is everything you want from a plant-based protein—crispy, flavorful, and easy to make. With minimal ingredients and quick cooking time, it’s a go-to recipe whether you’re a tofu pro or just getting started. Enjoy it on its own, toss it into your favorite meals, or prep a batch for the week ahead—you’ll find yourself coming back to it again and again.