Description
This Perfect Fried Tofu is quick, crispy, and flavorful. Marinated simply with soy sauce and coated in cornstarch, it’s pan-fried until golden brown for a protein-packed addition to any meal. Ready in just 15 minutes after pressing.
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
Instructions
- Press the tofu: Wrap tofu in paper towels or a clean tea towel. Place a plate or pan on top and add heavy books or a cast iron skillet. Press for 30–60 minutes, or use a tofu press. Pressed tofu can be stored in the fridge for up to 1 week.
- Cut the pressed tofu into 1-inch cubes and place in a large bowl.
- Drizzle soy sauce over tofu and gently stir to coat, being careful not to break the tofu.
- Sprinkle with cornstarch and garlic powder (if using), and gently stir to coat evenly.
- Heat a large non-stick skillet over medium-high heat. Add olive oil to coat the pan.
- Once the oil is hot, add tofu in a single layer (in batches if needed). Let cook undisturbed for a few minutes to form a crust, then gently flip to brown all sides.
- Transfer cooked tofu to a plate and repeat until all tofu is fried.
- Serve immediately or store leftovers in a covered container in the refrigerator for up to 4 days. Reheat in air fryer, oven, or skillet for best texture.
Notes
- Use extra-firm or super firm tofu for best results. Avoid soft or silken tofu.
- Substitute gluten-free tamari for soy sauce to keep it gluten-free.
- Cornstarch gives the crispiest result, but arrowroot or tapioca starch can be used as alternatives.
- A quality non-stick pan is essential to prevent sticking.
- For an air fryer version, cook tofu at 400°F for 10–15 minutes, shaking halfway through.
