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close up on golden brown tofu nuggets frying in oil in a black skillet.
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4.92 stars (12 ratings)

Perfect Fried Tofu

You won’t believe how easy it is to make Perfect Fried Tofu! Tossed in a simple marinade, these golden nuggets are pan-fried and ready to eat in just 15 minutes (after pressing your tofu).
Prep Time5 minutes
Cook Time10 minutes
Tofu pressing time30 minutes
Total Time45 minutes
Course: Main Course, Side Dish
Cuisine: Asian-inspired
Servings: 3 servings
Calories: 182kcal
Author: Nora Taylor

Ingredients

  • 14.5 ounce extra-firm tofu
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch
  • 1/2 teaspoon garlic powder, optional
  • 2-3 tablespoons olive oil

Instructions

  • Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for 30 minutes to an hour. Alternatively, use a tofu press (link). You can press tofu ahead of time in batches, then store in the refrigerator, in a covered container, for up to 1 week.
  • Cut the pressed tofu into 1 inch cubes and add to a large bowl. Drizzle the soy sauce on top and stir gently with a silicone spatula or small spoon. Be careful not to rip the tofu.
  • Now sprinkle on the cornstarch and optional garlic powder. Gently stir to coat the tofu. This is what makes the tofu super crispy and delicious!
  • Heat a large non-stick pan over medium-high heat. Add the olive oil so it coats the pan.
  • Once the oil is hot, add the tofu in a single layer (you might need to do this in batches, depending on how big your pan is). Let the tofu brown on all sides, it should be a nice golden color all over. I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don't touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping.
  • If working in batches, transfer fried tofu to a plate, and continue frying until all the tofu is cooked.
  • Serve immediately. To store leftovers - Keep in the refrigerator in a covered container for up to 4 days. Reheat in the air fryer, oven or stovetop to crisp it back up. You can simply microwave it, but it won't be crispy anymore.

Notes

  1. Tofu - Extra-firm is best here, but firm will work as well, as long as it's pressed. Do not use soft or silken tofu. To skip pressing, buy super firm tofu in a vacuum package.
  2. Gluten free - Substitute gluten free tamari for the soy sauce.
  3. Alternative to cornstarch - Use arrowroot or tapioca starch. Cornstarch works best though.
  4. Pan type - Make sure you use a quality non-stick pan! This is KEY to the tofu not sticking. 
  5. Air fryer option - Place in a single layer in the air fryer basket, and cook at 400 degrees F for 10-15 minutes.

Nutrition

Serving: 1of 3 servings | Calories: 182kcal | Carbohydrates: 8g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 422mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Calcium: 44mg | Iron: 2mg