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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!
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Have crispy, flavorful tofu on the table in minutes!
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.
Prepare the tofu. Cut the tofu into bite-sized pieces and pat dry with paper towels to remove moisture.
Set up stations. Combine the spices in one small bowl and add the soy sauce to another.
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.
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
As tofu is already cooked, the actual ‘cooking’ time in the pan is around 2 minutes per side.
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.
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.
Truly Crispy Pan Fried Tofu
Video
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.
- 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.
- Transfer to a plate and sprinkle with fresh herbs and serve.
Notes
Nutrition
More meatless dinner ideas
Originally published July 2015, updated and republished December 2024
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?
This spice mix is phenomenal! Excellent recipe.
You are so sweet, Aleena- Glad to hear it! 🙂
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!
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 🙂
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.
Ahh I hope you enjoyed it, Marie 🙂
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.
I’m totally making it for you. With a cherry on top.
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!
Thanks Lucie- Hope you try it out! 🙂
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
Thanks so much, Catherine- It is perfect for hot weather. 🙂
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.
Right? Although I easily polish off a block in one seating…oops.
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!
YESSSS!!! Thanks so much, Niki!
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.
I did it Tuesday just for you 😉