Pan Fried Tofu

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5 from 7 votes
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My family is loving this pan-fried tofu recipe right now. It’s such a quick, flavor-packed source of vegan protein. Plus, it’s endlessly versatile and customizable!

pan fried tofu.
Table of Contents
  1. Have crispy, flavorful tofu on the table in minutes!
  2. Key Ingredients
  3. How to pan fry tofu
  4. Arman’s recipe tips
  5. Frequently asked questions
  6. Truly Crispy Pan Fried Tofu (Recipe Card)
  7. More meatless dinner ideas

Have crispy, flavorful tofu on the table in minutes!

meet arman

It took me a while to board the tofu train, but now that I have, it’s become a weekly staple. We love it because it’s essentially a blank slate that does well with all sorts of cooking methods, though my favorite is pan-frying. 

This tofu recipe is quick to cook, and it makes a great plant-based protein option for our favorite dishes. We love to pair it with curry fried rice or add it to salad wraps, stir-fries, Mediterranean bowls, you name it!

If you are looking for more ways to cook tofu, try my salt and pepper tofu, air fryer tofu, or BBQ tofu next!

Key Ingredients

  • Tofu. I strongly recommend using firm or extra firm tofu, as regular or soft tofu is too watery and will fall apart when you pan-fry it. 
  • Spices. I used a blend of salt, black pepper, smoked paprika, and garlic powder. For a little heat, add some red pepper flakes. 
  • Soy sauce. My secret ingredient that helps crisp up the tofu while adding a savory and umami flavor. Use gluten-free tamari if needed. 
  • Oil. To pan-fry the tofu. I like using avocado oil or vegetable oil and sesame oil for Asian-style dinners.

How to pan fry tofu

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

raw tofu in a bowl.

Prepare the tofu. Cut the tofu into bite-sized pieces and pat dry with paper towels to remove moisture. 

raw tofu in a bowl.

Set up stations. Combine the spices in one small bowl and add the soy sauce to another. 

pan frying tofu.

Pan-fry. Add oil to a hot skillet. Dip the tofu cubes in the spices, then the soy sauce, then pan-fry for several minutes, flipping the tofu periodically until golden brown. 

fried tofu with fresh herbs on top.

Assemble. Transfer the tofu onto a plate, sprinkle with fresh herbs and serve.

Arman’s recipe tips

  • Press tofu. I always try to press the tofu for at least 30 minutes before frying. Just slice the tofu lengthwise, wrap it in paper towels, and place a plate on top, along with something heavy (like a cast iron skillet) to weigh it down. 
  • Start with a hot pan. Pans have pores (weird, I know), and those pores shrink up as the pan gets hot. If you add the tofu before the pan is hot, those pores will trap the tofu and make it stick to the pan. 
  • Fry in batches. The more tofu cubes in the pan, the quicker the oil temperature will drop, which will make for soggy tofu. I usually stick to 6-8 pieces at a time, depending on the size of my pan. 

Frequently asked questions

How long does it take to pan fry tofu?

As tofu is already cooked, the actual ‘cooking’ time in the pan is around 2 minutes per side.

Can I make this without oil?

You can make this tofu dish oil-free, but you will need to keep a firm eye during the entire cooking process as the tofu will burn easily.

Why is my tofu not getting crispy in the pan?

Your tofu may not get crispy if the pan isn’t hot enough. You’ll know the pan is hot when a few drops of water sizzle in the oil. 

fried tofu.
pan fried tofu recipe.

Truly Crispy Pan Fried Tofu

5 from 7 votes
This perfectly seasoned pan fried tofu is a quick and healthy way to cook this plant-based protein! It's ready in minutes and so easy to customize.
Servings: 4 servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

Ingredients  

  • 14 ounces firm tofu sliced into 1 cm slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 2 tablespoons soy sauce
  • 1 tablespoon oil

Instructions 

  • Slice the tofu into 1/4-inch slices or 1/4-inch cubes. Place them on a paper towel to soak up excess moisture.
    raw tofu in a bowl.
  • In a small bowl, mix the salt, pepper, smoked paprika, and garlic powder. In a separate bowl, add the soy sauce.
  • Place a large, non-stick skillet over medium-high heat. Add the oil. Moving quickly, dip the tofu in the spice mix, then a quick dip in the soy sauce. Add it to the hot pan and fry for 2 minutes, flip, and cook for another 2 minutes.
    pan frying tofu.
  • Transfer to a plate and sprinkle with fresh herbs and serve.
    fried tofu with fresh herbs on top.

Notes

TO STORE: Store leftovers in an airtight container in the fridge for up to 3 days.
TO FREEZE: Freeze the tofu in freezer bags for up to 3 months. 
TO REHEAT: Reheat leftovers in a lightly oiled pan over medium-high heat until warm.
Variations
Substitute with smoked tofu. If you can find smoked tofu, go ahead and use that. If you want that smokey flavor but can’t find it, add 1 teaspoon of smoke flavor to the soy sauce. 
Add corn starch. I didn’t find this necessary, but if you want to guarantee extra crispy tofu, mix in ½ tablespoon of cornstarch into the seasoning mix. 
Garnish ideas. Top the tofu with toasted sesame seeds and green onions for color and flavor.

Nutrition

Serving: 1servingCalories: 121kcalCarbohydrates: 3gProtein: 10gFat: 8gSodium: 798mgPotassium: 28mgFiber: 1gSugar: 0.5gVitamin A: 63IUVitamin C: 0.003mgCalcium: 128mgIron: 1mgNET CARBS: 2g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

More meatless dinner ideas

Originally published July 2015, updated and republished December 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Can I suggest something? I eat soy pieces or cereal but in “dried” shape, like soy pieces. Then you put it in water 30 minutes and its just like chicken. But, do you have some recipes with making soy more fllavour?

  2. Not sure how hot your stove gets, but i tried this on high heat and it burned quicker than i could pull it out of the pan. Sooo much smoke! I’m airing out my apt right now… strangely tho, it didn’t make the tofu inedible. It really wasnt bad even burned. I’m going to try it on medium heat next time. The spice mix is great!

    1. Oh no!! I’m so sorry it got burnt- It should be on high heat so it’s crispy on the outside and soft on the inside 🙂

  3. I’m totally making this tofu recipe tonight – I had no idea what went into tandori spice mixes, but apparently I had it all in my pantry already.

  4. So I don’t think I’ve ever eaten tofu. It scares me a little bit and I’m a wuss when it comes to strange food. 🙂 I do think the spice rub sounds magical though.

    Also my go to weeknight meals is eggs or some kind of breakfast for dinner. Either that or a chocolate PB smoothie. Or Fattoush Dip because it’s too hot for full blown meals right now.

  5. Haha, love your productivity oriented approach 😀 and the make ahead & freeze idea sounds like lifesaver during busy times. I love tofu so I can’t wait to give this twist a try!

  6. Dear Arman, I admit it has been ages since I’ve have tofu. I have to begin making it again…it’s so light- a perfect summer ingredient. This looks and sounds delicious. Well done my friend! Have a wonderful evening, Catherine

  7. I love tofu! Sometimes I go overboard and my stomach doesn’t feel too great the next day, but it’s worth it 🙂 My go-to meal is peanut butter and bananas. I could of them and I’m set everyday.

  8. The way you cooked the tofu in your pictures is exactly how I like to eat my tofu. It is literally the perfect size and texture and I am sure it would make a fantastic meat substitute! I am so sorry to hear about your tragic 7pm dinner days, that definitely does not reflect the eating schedule of college students!

  9. Let’s make this in our tandoori oven, okay?! (Let’s make everything in our tandoori oven)

    Why isn’t there any Man Sass happening today?! It’s the best day of the week and what I live for.

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