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Crispy Pan Fried Tofu - Karyl's Kulinary Krusade
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5 from 31 votes

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!
Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Course: Appetizer
Cuisine: Asian
Keyword: Fried Tofu, Pan Fried Tofu
Servings: 40 pieces
Calories: 21kcal
Author: Karyl



  • 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
  • Avocado oil (Canola oil is a good substitute)


  • 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


  • 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


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