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Crispy Pan Fried Tofu is a fabulous vegetarian snack or appetizer. The crunchy golden exterior is the perfect complement to the soft texture of the tofu. Paired with a bold & spicy dipping sauce, you’ll want to eat these straight out of the skillet!
This post and step-by-step photos were updated March 3, 2019
I’m all about texture when it comes to food. So I have no problems writing off an entire ingredient, simply based on how it feels when I take a bite.
That’s the way I was with tofu…you couldn’t pay me to even try it until a few years ago. My first taste was at a restaurant, only because it was fried and my server raved about it. It was then another 18 months before I bought it at the grocery store, and only because my parents (who are vegetarian) were in town.
I’m working to expand my recipe collection for my readers who follow different food lifestyles. I mastered Homemade Falafel, my first vegan recipe. I have a number of vegetarian recipes on the blog. And I’m including more tips on ingredient swaps.
While tofu isn’t limited to a specific food lifestyle, it is a major shift from my typical recipes. And since nothing is bad when it’s fried, I jumped in head-first with Crispy Pan Fried Tofu
WHY I LOVE THIS RECIPE
- It’s perfect as a snack or appetizer
- Panko bread crumbs add a fabulous, light and crunchy bite to the tofu
- It’s easy to make
ALL ABOUT TOFU
What is tofu? Tofu is made of condensed soy milk that is pressed into solid blocks in a process similar to making cheese. It originated in China and is used predominantly in Asian and vegetarian cooking. Tofu is high in protein, iron and calcium, and low in calories. It’s also vegan and gluten-free.
Tofu is naturally vegan and gluten-free
How do you pick the right tofu? Most of the tofu I’ve seen at restaurants was soft, and kind of jiggly. The only jiggly food I eat is jello. But I’ve since learned that there are several options
Types of Tofu
- SILKEN – Smooth texture, kind of gelatinous
- REGULAR – Denser texture, spongy feel
Both types come in Soft, Firm, and Extra Firm. And there are specific ways to use each one
- Soft or soft silken – dishes with a soft, creamy texture
- Firm or silken firm – for stir fry
- Extra firm tofu – when the tofu needs to stay together without crumbling
INGREDIENTS FOR THE PERFECT CRISPY PAN FRIED TOFU
- Extra Firm Tofu
- Cornstarch
- Seasonings – Onion Powder, Garlic Powder, Cayenne Pepper, coarse sea salt and black pepper.
- Panko Bread Crumbs
- Egg
- Oil for cooking
PREPARING YOUR TOFU
Tofu needs to be “pressed”. Cut the tofu into about 1″ x 1.5″ pieces. A 14oz package will yield 40-44 pieces. Place a couple of paper towels on a plate. Top with tofu pieces. Top with more paper towels. Finish with a weighted object like 28oz tomato sauce cans or a baking dish
Press tofu for at least 30 minutes. I like to replace the paper towels at 30 minutes and press for another 20. But that is personal preference.
BREADING STATION FOR CRISPY PAN FRIED TOFU
Create a breading station with 3 containers. I use plastic containers with a lid, so I can shake to fully coat every piece of tofu.
#1 – cornstarch and seasonings
#2 – egg wash
#3 – Panko bread crumbs
PAN FRY THE TOFU
- Add enough oil for a depth of 1/4″ in a large skillet. Make sure oil gets hot, or tofu will steam and not fry.
- Carefully add tofu to oil and cook for about 2 minutes per side, until golden brown.
- Transfer tofu to paper towels to drain, and immediately sprinkle lightly with coarse sea salt
FREQUENTLY ASKED QUESTIONS
How far ahead can I make Crispy Pan Fried Tofu? It is best eaten immediately. The tofu will hold heat well for about 15 minutes. Once it gets cool, it does not taste very good.
How long will Crispy Pan Fried Tofu last? I don’t recommend eating these as leftovers. They won’t reheat well and will get kind of soggy.
What if I plan to only make half of the recipe? Put the remaining tofu, plus all of the liquid, in an airtight container. In the fridge, it will last for up to 5 days.
Can I use flour instead of cornstarch? Yes, but I find that cornstarch adheres better to the tofu
Is there an alternative to egg wash? You can use soy milk or water. I have not personally tested this method, so I cannot vouch for the results
What kind of oil should I use for frying? You want a light, flavorless oil with a high smoke point. Canola oil, avocado oil, or corn oil are good options.
MORE DELICIOUS VEGETARIAN RECIPES
- Chili Garlic Baby Bok Choy
- Baked Green Bean Fries
- Kale and Quinoa Patties
- Cilantro Lime Black Bean Rice
- Baked Zucchini Carrot Tots
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Crispy Pan Fried Tofu
Crispy Pan Fried Tofu is a fabulous vegetarian snack or appetizer. The crunchy golden exterior is the perfect complement to the soft texture of the tofu. Paired with a bold & spicy dipping sauce, you'll want to eat these straight out of the skillet!
Ingredients
TOFU
- 1 package extra firm tofu
- 1/4 cup cornstarch
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoon fresh cracked black pepper
- 1 teaspoon sea salt
- 2 large eggs, lightly beaten
- 2 Tablespoons water
- 3/4 cup Panko bread crumbs
- Oil for frying (I use canola, vegetable or avocado oil)
DIPPING SAUCE
- 1/2 cup low sodium soy sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon raw honey (optional)
- 1 green onion, chopped
- 2 cloves raw garlic, minced
- 1/2 teaspoon toasted sesame seeds
Instructions
- Combine all dipping sauce ingredients in small bowl, and mix well. Set aside
- Take tofu out of package and discard water. Slice tofu into chunks about 1"x1.5". For one package, you will get 40-44 pieces.
- Line a large plate with 2 paper towels, and place tofu pieces on top. Cover tofu with 2 more paper towels. Place a small baking dish on top of the paper towels, and press down lightly.
- Press tofu for 30 minutes. If desired, replace paper towels and press for another 15-20 minutes
- While tofu presses create a breading station. Add cornstarch, onion powder, garlic powder, cayenne, salt and pepper in one bowl, and mix well. Combine eggs and water in another bowl. In third bowl, add bread crumbs
- Toss tofu pieces first in cornstarch mixture, then egg wash, then bread crumbs. Make sure to fully coat all sides of each piece. Press the bread crumbs firmly into tofu
- Add enough oil for a depth of about 1/4" in a large skillet. When oil is hot, add tofu.
- Don't overcrowd the skillet, or the tofu will steam and not fry. I use a 10" skillet, and fry the tofu in 2 batches.
- Once one side is golden brown, flip tofu and fry on other side
- As tofu finishes cooking, remove from heat and drain on paper towels. Sprinkle with a little more sea salt as they come out of the oil. Serve immediately
Notes
If you don't use the whole package of tofu immediately: reserve the water and store the remaining tofu and water in an airtight container for up to 5 days.
Use extra firm tofu, as it slices and fries well
Press tofu for at least 30 minutes to remove as much water as possible
Don't overcrowd the skillet, or the tofu will steam and not fry. I use a 10" skillet, and fry the tofu in 2 batches.
Don’t make Crispy Pan Fried Tofu too far ahead. It won’t taste good at room temperature, and it will start to get soggy
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 32Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 188mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g
Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc
Chef Mireille says
not really a tofu fan but from a previous job I had whenever I made fried tofu OMG the vegetarians would love it – so I am sure this version would be so delicious for the vegetarians
Karyl says
Tofu is definitely an acquired taste, especially in terms of texture. I’m a die-hard meat eater, but love this tofu!
Kelly Anthony says
I also have never tried tofu but I think fried would be a great introduction. Your pictures really highlight your perfectly golden tofu. Great work!
Krista Price says
I’ve never been a big fan of tofu, but this method makes them look like chicken nuggets …and let’s be honest, who doesn’t love nuggets? I’ll definitely be giving this recipe a try!
Karyl says
Haha yes they do look like chicken nuggets! And believe me, I avoided tofu like the plague forever. But everything is good when it’s fried, right?!
April says
I don’t think I had enough tofu in my life. Mostly because not all of it has been a great experience for me. But when I read through your recipe, I really want to try it ASAP!
Jacqueline Debono says
I have never cooked tofu but this is such a great idea as an appetizer for vegetarian or vegan friends. Love your dipping sauce too.
Amanda says
I don’t usually eat a lot of tofu, but the crispy texture on these little bites looks so delicious that I’ll have to give it a try! Thanks for sharing.
Cheese Curd In Paradise says
I love the color and the crispy texture you got on the outside of the tofu! These look incredible, and I know my boys would love them!
Stine Mari says
Using panko bread crumbs is amazing when frying! It is so yummy. I’m not a huge tofu fan myself either, but everything is delicious when fried right!
Bev says
What a tasty treat! I like the idea of this being a bit healthier but still super tasty! Thanks for such an awesome and detailed recipe!
Karyl says
Thanks Bev! I appreciate the kind comments
Jessica Pinney says
I’ve actually never made tofu but I think you just convinced me to try! This could be my next Meatless Monday recipe. 😀
Karyl says
Tofu is definitely an acquired taste, but when it’s cooked well, it’s so delicious!
Kristina says
I love, love crispy pan fried tofu. I like adding it to bowls, stir fries, and in Thai and Indian dishes. This looks like it would be perfect with pan fried veggies in an Asian-inspired sauce. I’ll definitely have to try!
Jennifer says
I’ve never tried tofu before, mainly because I think I won’t like it. Trying it fried might be the way to go! I mean, anything fried is bound to be delicious and your recipe makes such perfectly crisp tofu! It really does look good!
Monica | Nourish & Fete says
This looks SO crispy and delicious – this could convince many a person to embrace tofu for sure! I never cease to be amazed at what a little panko can do. 🙂
Anne Lawton says
I love this! It looks so perfectly fried too.
Karyl says
Thanks Anne! Yes, the frying is the key to these babies
Claire | The Simple, Sweet Life says
I love tofu, but whipping up my own CRISPY tofu has become the bane of my existence. It always comes out soggy! 🙁 I can’t wait to give this a try and get some of the crispy tofu I need in my life.
Anne Murphy says
I wasn’t a tofu fan either until I found firm tofu and learned how to cook it! (I have since learned to cook soft tofu from a Chinese-American friend, and enjoy it as well – but it’s a different approach.)
I never breaded it, though – interesting! I need to try this… Looks so good!
Amanda Mason says
The only tofu I’ve had is in my Buddha Bowl at PF Changs! But I’m a high protein gal so I need to venture out like you did and make me something tofu based at home! You’re right…that golden color is perfect! Pinning to try this one later!!
Veena Azmanov says
I love tofu especially fried. Makes it so crispy. One of those foods that you just have to eat the way it’s meant to be.. baking does not makes it the same.. yum!
Dominique | Perchance to Cook says
I’m thinking that all tofu needs to be made this way. It just looks so good!
Karyl says
I kind of agree with you Dominique! I’ll eat it prepared other ways, but there’s nothing quite like crispy crunchy tofu
Kiki Johnson says
Hi Karyl!
This tofu dish looks AMAZING! I only recently discovered avocado oil for frying purposes and love that you are using it! This panko crust looks sooo crispy !
Karyl says
Thanks so much Kiki! I am obsessed with avocado oil, and I use it any time I fry…and really every time I need oil for cooking. Such a wonderful oil to use