There’s nothing better than the texture of crispy pan fried tofu! The secret to that crunch is one simple ingredient, which we’ll get to later.
Pan Fried Tofu
Cut the tofu into cubes and marinate.
Gently mix being careful not to break the cubes and let it sit in the marinade for while you heat the pan.
A high smoke point oil, such as grapeseed oil, is important for getting that crisp exterior without burning.
Add the oil and let the pan get good and hot.
Now add the cornstarch and mix again – that’s what makes it crisp!
As you cook the tofu, turn the cubes onto all sides to get them crisp and brown.
Serve as a side dish with scallion and sesame seeds sprinkled over top. Or make it a meal and serve with a side of salad.
Pan Fried Tofu
- 2 x 12 oz packages firm or extra firm tofu cut into 1” cubes (we use organic)
- 3 tbsp cornstarch we use gluten free
- 2-3 tbsp grapeseed oil
- 2 tbsp tamari tamari is gluten free
- 2 tsp Lee Kim Kee Sriracha Chilli sauce
- 1 tbsp toasted sesame oil
- 1 tsp hoisin
- 1 tsp garlic powder
- 1 tsp onion powder
- Ground black pepper to taste
- Green onion finely chopped
- Sesame seeds
- In a large bowl, mix together first 7 ingredients to combine. Cube the tofu and add to the bowl. Gently toss the tofu into the marinade using a silicone spatula. Set aside.
- In the meanwhile, preheat large ceramic non-stick skillet on medium heat. Add half of the grapeseed oil. It should be hot enough to make tofu sizzle right away.
- Sprinkle the tofu cubes with cornstarch mixture and gently stir to coat. Don’t be worried if the cornstarch mixture is wet and sticky.
- In a large teflon skillet add the tofu in a single layer. If you don’t have a large enough pan, cook it in two batches.
- Cook on first side until browned, about 2-3 minutes. Flip each cube with teflon tongs, or a spatula, and pan fry for a few more minutes or until crispy. Transfer to a plate and garnish with green onion and sesame seeds.