Perfectly fried tofu should be golden-brown and crispy on the outside, tender on the inside, and full of flavor. This pan-fried tofu recipe uses two tips to deliver restaurant-quality results at home, with less mess!
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Before I reveal the two tips you need to know to make restaurant-quality tofu at home—we’re talking crispy, meaty (yes meaty) cubes of tasty perfection that are ideal for adding to any stir fry, salad, or even pasta—I want you to know that I understand why tofu has its skeptics.
Uncooked (or poorly cooked) tofu has the texture and flavor of a limp, overused kitchen sponge. Ewwwwww.
Properly cooked tofu, however, is positively PACKED with flavor. Its texture is lightly crispy and satisfying. Tofu is a cheap, lean source of protein, and it’s worth trying. Here’s how to make crispy tofu that actually tastes great!
Why This Recipe Works
I’ve spent years testing different methods in my kitchen, and these two simple steps are what finally gave me the crispy, satisfying fried tofu I’d been craving from my favorite Thai and Chinese restaurants.
Here’s my hack to make the best-ever crispy tofu: Freeze the tofu, then boil it.
I owe Mark Bittman for this life changing crispy-tofu hack.
- Freezing the tofu causes the water pockets within it expand, which helps it to cook more evenly and makes space for the tofu to absorb extra flavor.
- Simmering the tofu firms and plumps it.
How to Make Crispy Fried Tofu at Home (Better Than Takeout)
Once you have your firm, plump tofu, all that is left to do is fry it.
You only need a small amount of oil, just enough to cover the bottom of the pan.
Less oil than other fried tofu recipes is needed for the sauté, since the tofu pieces are already nice and firm.
When the tofu is in the pan, add any flavors you’d like in your final dish.
If I’m making a stir fry, I like to add garlic, ginger, and soy sauce; if I’m adding the tofu to a dish that is already saucy (like this Tofu Stir Fry), I’ll simply toss the tofu with a bit of the sauce while the tofu is still warm.
Critical tofu tip: make sure that you add something to season the tofu.
Alone, the tofu doesn’t have much flavor, but this is a good thing. Because tofu is essentially a thirsty little sponge, it will eagerly drink up anything you place in the pan with it, making it a tasty vehicle for all of your favorite spices and sauces.
Recipes to Use This Crispy Tofu
- Tofu Stir Fry
- General Tso’s Tofu
- Chicken Stir Fry with Thai Peanut Sauce (swap chicken for tofu)
- Honey Lime Tofu Stir Fry
- Healthy Fried Rice (add the tofu for extra protein)
- Hot and Sour Peanut Noodle Stir Fry (swap tofu for chicken)
- Three Pea Ginger Tofu Stir Fry
- Or any of these!
If you’ve been burned by bad tofu or have been hesitant to try it, I am begging you to give this crispy fried tofu a chance. It’s healthy, satisfying, and converted even my meat-loving husband into a believer.
Crispy Tofu
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Ingredients
- 1 block extra firm tofu (15 ounces), do not use firm or silken
- 3 tablespoons canola oil or grapeseed oil, enough to form a thin, even layer on the bottom of the pan
Instructions
- Place tofu in the freezer for at least 3 hours or up to 3 months. No need to unwrap—just pop the package right into the freezer.
- When ready to cook, remove the tofu from freezer and unwrap. Discard any frost or ice that’s formed on the outside, but do not tear the tofu. If the ice seems to be really stuck, leave as is.
- Bring a pot of water large enough to completely submerge the tofu to a boil (a medium/large saucepan works best). Gently slip the frozen tofu block into the water. Return the water to a boil, then reduce the heat to a gentle simmer. Continue simmering the tofu for 15 minutes, flipping once half way through. Carefully and immediately remove the tofu and set it aside on a paper towel-lined plate. Once cool enough to handle, cut into 1/2 to 3/4 inch-cubes.
- Heat a large wok or skillet over medium high. Once the pan is hot, add the oil and let it warm up for about a minute.
- Once the oil is hot, carefully add the tofu pieces in a single layer. Let cook for 5 minutes on one side, then with a heat-proof spatula or tongs, flip the tofu pieces so that all sides brown, cooking for a few minutes on each remaining side.
- Once tofu is lightly browned and crispy (about 10-12 minutes total), remove from the pan. Use in your favorite stir fry, dip in peanut sauce, or add to soups or stews.
Notes
- This recipe is more of a METHOD of cooking the tofu. Don’t forget to flavor it! If using the tofu in stir fry, you can cook the tofu with garlic, ginger, and soy sauce for a basic stir fry (add the garlic at the very end so it doesn’t burn) or toss it with a stir fry sauce afterwards while it is still warm. For salads, onions are great (give them a bit of a head start to soften in the pan with oil), as is garlic (again, add it towards the end to prevent burning). You can also toss the cooked tofu with a bit of salad dressing to coat and flavor it.
- I don’t recommend using olive oil to cook the tofu, as it tends to burn at a higher temperature. Canola, peanut, grapeseed, or a similar high temperature neutral cooking oil work best.
does the tofu get pressed after simmering?
Hi Kathy, as you will see in Step 3 of the recipe card, you do not press. Also I went over a few reasons as to why in the blog post if you’d like to refer to that as well. Hope you enjoy it!
I freeze the tofu then thaw, slice, and pan fry it,
Why do you simmer it? Doesn’t that make it mushy again?
Thawed it has the consistency of meat. Thanks
Hi Gina, I go into great depth in the blog post as to why I use this method. I hope you are able to give it a try and enjoy it!
Omg so crispy, so delicious. Glad I found this. Even after 4 years as a vegan I could not achieve this texture!
Hi Juliette! So glad you enjoyed the recipe! Thank you for this kind review!
Hi Erin,
I have never had success with getting tofu crispy so I am very eager to try your recipe. Also, I have trouble turning the cubes. I am too impatient to turn them one by one and so I don’t get the desired crisp on all sides. Is there a technique I’m missing?
Thanks!
Hi Mary! I would just encourage you to just to follow the recipe and you’ll get crispy tofu! Hope you enjoy it!
I found that if you cut a standard size block of tofu once lengthwise, then cut these long pieces into flat, wide squares about 1cm or 1/2 “ thick but about 5×5 cm length/width (1.5 “) these only have to be turned once as you’ll have two bigger surfaces only to cook/beown.
Thanks for the tip, Danielle!
Thanks so much, we did this last night to use in our stir-fry, and it was perfect!
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
I put a bit of salt in the water, and it came out even tastier!
Hi Kristen! So glad you enjoyed the recipe! Thank you for this kind review!
If I don’t intend to eat all the tofu in one sitting, when would you recommend I stop and refrigerate the extra tofu? Should I refrigerate the extra after boiling or after pan frying? Or should I portion it out before freezing and if so what packaging would you recommend?
Hi Kim! I think I would just portion out the amount that I was going to eat. Also I would follow the information on your tofu package for storing. Hope this helps!
Hi,
Just about to try your crispy tofu recipe. One question: since I’m eating the tofu as a “salad,” when do I put the dressing on the tofu – while it’s cooking in the wok or after it’s done?
Hi! After it’s already cooked. Enjoy!
Wow! I wanted to write back and say that I absolutely love this recipe and I’m crediting it to you, Erin! I made it with canola oil SPRAY, which was all I had – but the oil would have been better I think. I also added salt as one reader suggested – that was the only seasoning I used – next time more seasoning. The tofu lived up to its “crunch” factor. I’m adding Ken’s Light Ceaser Dressing after the cook. Yummy. Thanks for the recipe, I’ going to eat it all :)
Thank you so much, Sioux!
My luck with tofu has always been hit and miss. Partway through cooking I was convinced this wouldn’t work, but it did! I think this is my go to tofu cooking method going forward.
So happy to hear, thank you Marianne!
I am pretty sure this recipe used to have a marinade in it as well that I used when I made your bibimbap. Bibimbap (absolutely love your recipe btw) is on the menu tonight and I just opened this to see what I need for the marinade, and I think the recipe has been updated and now doesn’t include the marinade. Was it the soy sauce, ginger, and garlic that you mentioned in the post? My husband was obsessed with how I made it the last time and I would love to be able to do it again the same way if possible. Thanks!!
Hi Corbin, here is our preferred marinade for tofu and works great with this crispy tofu recipe! So glad you enjoyed it!
Wow! I’m so glad I found your website. What a difference your tofu prep & recipes have made for me.
No more mushy tofu!
I’ll be back frequently to try more of your recipes.
Thank you Michelle!
Just as an advice, you can directly just boil the tofu and don’t need to freeze it. :) it’s literally the same effect and save one work step
Hi Sei, this method worked best for us, but glad you were able to get yours crispy without freezing! Thanks!
Is boiling the tofu because it is frozen? I usually just defrost frozen tofu. Any other benefit to boiling?
Hi Evelyn! Freezing the tofu causes the water pockets within it expand, which helps it to cook more evenly and makes space for the tofu to absorb extra flavor. Simmering the tofu firms and plumps it. Hope this helps!
I just fried some frozen then thawed tofu. I am going to try your method next. I am wondering if you tried to simmer the tofu in seasoned water like onion & garlic powder or a vegetarian broth? I would use Osem Chicken Style consomme. It tastes the closest to what I remember Lipton soup tasted like and it is vegan.
Would I have to further season it if I did that?
Hi Michelle, no I’m sorry I haven’t tried that method before, I normally pan fry, air fry or bake mine. Enjoy!
Hi Erin, I’m curious if you experimented with letting it cool completely after simmering and tossing in cornstarch for extra crispness? I’m excited to try your method!
Hi Patrice! I haven’t tried using cornstarch with my pan fried version, but I have used it in my baked version and it worked well. Let me know how it goes if you decide to experiment!