Pan Fried Tofu (Easy and Delicious)
This no-press pan-fried tofu recipe produces lightly crisped tofu packed with delicious flavor. It’s perfect for busy weeknights or vegan diet meal prep!
This no-press pan-fried tofu recipe produces lightly crisped tofu packed with delicious flavor. It’s perfect for busy weeknights or vegan diet meal prep!
Tofu can create a learning curve for a lot of home cooks. I know I had some growing pains before embracing it at my house. If you don’t pick the right texture for the right purpose, it can be soggy, bland, or even a little weird if you have kids at home.
Here’s what I learned: It’s not in the pressing; it’s in the ingredients! Douse firm tofu in smoky condiments after frying it on the stovetop, and suddenly, it’s an entirely different dish. My children are now obsessed with tofu when it’s made like this, so much so that it’s become a weeknight win for family dinner. Steal my pan-fried tofu recipe to try it for yourself.
Key Ingredients
Tofu is soy milk that’s turned into curds (like in cheesemaking!) and pressed into blocks. On Tofu is soy milk that’s turned into curds (like in cheesemaking!) and pressed into blocks. On its own, it doesn’t have much flavor. That being said, when combined with a few simple ingredients, tofu can be all kinds of savory. Here are the ingredients you’ll need to make it:
- Firm or extra firm tofu: Avoid soft tofu or silken tofu. Firm or extra firm tofu is best for the frying pan because it holds its shape and crisps up well.
- Toasted sesame oil: You won’t be frying with this — it’s used as a finishing oil due to its low smoke point — but a hint at the end adds a nutty flavor to the tofu.
- Smoked soy sauce: Regular soy sauce or tamari is fine, but smoked shoyu is next-level. That’s a soy sauce that’s been smoked over wood for some added intensity.
Season fried tofu however you like — black pepper, garlic powder, and paprika all work great — but my favorite way focuses on the smokiness of the oil and soy sauce. I like olive oil best for frying, but avocado oil is a good substitute over canola with a high smoke point.
Essential Kitchen Equipment
A non-stick skillet or well-seasoned cast iron pan is essential for frying tofu. Otherwise, it’ll stick to the pan when you flip it. I like chopsticks for easier flipping as I cook tofu, but you can also use tongs. Just make sure you have a nice sear on your tofu batches before your first flip.
For this dish, you don’t have to press the tofu to get rid of excess water. If you’ve made stovetop tofu before, you may have wrapped it in a towel before placing a heavy object on top of it for 30 minutes. I don’t know about you, but I don’t always have that 30 extra minutes of time to spare! That’s why I love the fact that I can just dry the tofu off with a towel, and I’m good to go with this recipe.
Time to Get Cooking
This pan-fried tofu dish results in golden brown pieces crisped at the edges. I love using cornstarch or arrowroot in my crispy tofu recipe or when testing out new recipes that are Thai-inspired, but this recipe has a lighter crunch on the outside that’s still big on flavor.
Here are the basic steps for how to make pan-fried tofu:
- Slice the tofu into cubes. Pat it dry with a towel (or paper towel).
- Add olive oil to a non-stick pan or seasoned cast iron skillet, followed by the tofu cubes in a single layer. Sprinkle with a few pinches of salt.
- Add medium heat and cook 5-6 minutes until one side is golden brown. Flip using chopsticks or tongs.
- Cook 5-6 minutes. Remove from the heat and drizzle with the sesame oil and soy sauce.
- Apply low heat and cook for 2 minutes, then flip and cook for another 2 minutes until the color is darkened.
Unlock Next-Level Flavor With Smoked Soy Sauce
Years ago, my husband, Alex, and I found a bottle of smoked soy sauce, or shoyu, at a Japanese restaurant in Santa Fe, New Mexico. I was instantly obsessed with the intense, smoky flavor, which instantly upgraded vegan recipes in the kitchen.
The good news is, shoyu isn’t as hard to find anymore. It’s more widely available in Asian specialty shops and online to give you that deep, umami-rich flavor with a hint of smoke to enhance the mild taste of your tofu recipes.
Serving Ideas
Get creative with this versatile recipe. Top your tofu with spicy mayo, peanut sauce, or my favorite Yum Yum sauce, or feature it as the protein in your new favorite mains:
- Soba noodles: Stick with the quick and easy version or try a soba noodle bowl.
- Fried rice: A simple white rice is nice, too, but fried rice with rice vinegar and miso is one of my favorite comfort foods.
- Stir fry: This vegan stir fry uses tempeh as the main protein, but tofu is an easy, delicious substitute.
- Roasted vegetables: Pair tofu with a side of roasted veggies for a healthy, complete meal. (Life hack: Drizzle some shoyu on your vegetables while you’re over there.)
Read a 5-Star Review
“I think I’ve already posted, but I had to come back because I make this tofu once a week. This is the best tofu I’ve ever had. I think it’s incredible. I am fully addicted. Thank you so much.”
-Stefany
The Best Way to Store
Pan-fried tofu is best fresh, but it keeps for 3-5 days in the fridge in an airtight container. It will lose crispiness over time and can become denser when frozen. (Frozen tofu works best when it soaks in a marinade.) Pan-fry, throw it in the air fryer, or bake at 350°F to reheat if you made a bunch for meal prep.
Pan Fried Tofu
Pin Recipe
Print RecipeThe best pan-fried tofu is fast and easy — no pressing required! Follow the steps below for a quick, flavorful addition to your weekly rotation.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Total Time: 17 minutes
- Yield: 4
- Category: Main Dish
- Method: Pan Fried
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 14 ounces firm or extra firm tofu
- 2 tablespoons olive oil
- Kosher salt
- 2 tablespoons toasted sesame oil
- 2 tablespoons smoked soy sauce (Regular soy sauce or gluten-free tamari are fine, too.)
- For garnish: Toasted sesame seeds and chopped chives
Instructions
- Cut the block of tofu into 1.5 to 2-inch cubes and pat them dry with a towel.
- Add the olive oil to a non-stick pan, followed by tofu cubes and a few pinches of kosher salt.
- Turn the stovetop to medium-high heat. Cook 5-6 minutes until lightly browned on the bottom.
- Briefly remove tofu from the heat to reduce spitting. Flip the tofu with chopsticks or tongs.
- Return the heat to medium-high and cook an additional 5-6 minutes until browned.
- Briefly remove from the heat again and drizzle with sesame oil and soy sauce.
- Return to low heat and cook for 2 minutes, then flip and cook for another 2 minutes until the color is darkened.
- Serve immediately, garnished with chives, scallions, or green onions. Top with sesame seeds if desired.
Notes
Cooking time depends on the size and thickness of your tofu pieces. Generally, it takes 5 minutes per side for golden brown and crispy pan-fried tofu. To keep the tofu from splitting, let it sear undisturbed for a few minutes before flipping it the first time.
This pan-fried tofu recipe is vegan and gluten-free. It’s low on carbohydrates, and most of its fat is the healthy kind (monounsaturated fat and polyunsaturated fat). Tofu is a nutrient-dense protein that can safely be consumed several times a week as a side dish or an easy recipe for busy weeknights.
