Easy Fried Tofu
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This easy fried tofu is a dream for those busy weeknights when you can’t face the kitchen. It has a perfectly crispy exterior and a velvety interior, and it is beautifully spiced with ginger, paprika, and turmeric!
And if you want to try more tofu recipes, try this Sesame Crusted Tofu or Easy Tofu Coconut Curry next.
Table of contents
Why You’ll Love It
Not everyone is a big fan of tofu. But I am sure this recipe will change your mind.
If cooked right, tofu is packed with protein. It’s super satisfying and incredibly versatile.
And honestly, this recipe is so good. This pan fried tofu is crispy on the outside, tender on the inside, and soaks up flavors like a dream.
Even my friends who aren’t big on tofu can’t get enough of it. Trust me, it’s a game-changer!
And the best part?
It’s way healthier than deep-fried options because it’s pan-fried.
You get all that delicious crispiness without all the extra oil. It’s a total win-win for flavor and health!
Ingredients You’ll Need
- Extra-firm tofu: Extra-firm tofu holds its shape incredibly well and crisps up beautifully when pan-fried. Plus, it tends to have less liquid than other types of tofu!
- Turmeric: Gives your tofu a glorious golden color that looks incredible in stir-fries.
- Paprika: For a hint of sweet spice.
- Ground ginger powder: To add warmth and a slightly spicy flavor.
- Cornstarch: Acts as a starchy coating that gives the tofu a crispy exterior when fried. You can also use potato starch (I also had success with cornmeal – although it tends to absorb more oil).
- Extra virgin olive oil: I love coating my pan with extra virgin olive oil as it’s loaded with healthy fat and antioxidants. High-quality varieties also have a high smoke point, making them perfect for frying! But you can also use avocado oil.
How to Make Fried Tofu
Step-by-step overview. Full ingredients and instructions are in the recipe card below.
Prep the tofu: Drain the tofu and remove it from its packaging. Cut the tofu into bite-sized cubes approximately ½ an inch thick (or around 1cm) (photo 1).
Make the tofu coating: In a large bowl, add the cornstarch, turmeric, paprika, ground ginger powder, and salt. Mix well and put your bowl to one side (photos 2 and 3).
Coat the tofu to perfection: Add the tofu to the large bowl and gently toss each piece with your hands (or a spatula) (photo 4).
Fry the tofu in batches: Heat enough oil to cover the base in a large non-stick pan. Carefully add the tofu pieces once the oil is hot but not smoking. Fry each side until it’s golden brown and crispy – this is usually around 2-3 minutes per side, just FYI (photos 5 and 6).
Remove and drain the tofu: Remove the tofu from the pan using a slotted spoon or tongs. You can then drain it on paper towels.
Serve and enjoy: Serve your crispy fried tofu as-is, or toss it in your favorite soy sauce or sweet chili sauce!
Notes And Tips
Do not press the tofu: Don’t feel the need to press the tofu in this recipe, as the contrast between the crispy exterior crust and the soft, chewy interior makes it incredibly delicious. Also, there is no need to dry the tofu – the slight wetness will help your coating stick more easily!
Spices: In this recipe, I used my favorite spices. But if you want to use something different, consider adding garlic powder, onion powder, or even a mix of dried Italian herbs like oregano, basil, or rosemary to your coating!
Use a non-stick pan: I always use a non-stick pan to make fried tofu, which helps it crisp up and prevents it from becoming a sticky mess.
Air frying: If you’d like to make air fryer tofu, preheat your air fryer to 375°F (190°C) for a few minutes. Place the tofu pieces in a single layer in the air fryer basket (just make sure they don’t overlap!). Drizzle with oil and cook them for 12-15 minutes, flipping the basket halfway through for an even fry.
Baking: You can make this fried tofu in the oven (although it would be baked tofu more than fired, lol). You can bake your tofu by preheating the oven to 400°F (200°C) and transferring the tofu to a baking sheet lined with parchment paper and drizzled with olive oil. Cook it for 15-20 minutes until golden brown, and flip your tofu pieces halfway through.
Serving Suggestions
- Eat it on its own as a healthy lunch or for a high-protein vegan dinner with a simple lettuce salad.
- Serve it with sesame noodles, pop it in a bento box, or make it the star of the show in a plant-based lunch bowl.
How to Store
Fridge: Let the fried tofu cool and place it in an airtight container or a resealable plastic bag to keep it fresh.
You can then store it safely in the fridge for 3-5 days.
Reheat: To reheat your fried tofu, use your air fryer or lightly toss it in a skillet for a few minutes until it’s warmed through.
Just don’t put it in the microwave, or your tofu will get incredibly chewy and rubbery.
Can I freeze fried tofu?
Unfortunately, fried tofu tends to deteriorate in the freezer as its texture changes rapidly. So I would avoid freezing.
If you try this easy-fried tofu recipe, please leave a comment and a rating and let me know how much you liked it!
Easy Fried Tofu
Ingredients
- 16 ounces block extra-firm tofu - you can also use regular tofu
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger powder
- ½ cup cornstarch - or potato starch or chickpea flour
- ½ teaspoon sea salt
- 2-3 tablespoons extra virgin olive oil - or avocado oil
Instructions
- Drain the tofu and remove it from its package. Cut the tofu into bite-sized cubes (around ½ inch – 1cm) (note 1).
- In a large bowl, add the cornstarch, turmeric, paprika, ground ginger powder, and salt and mix well (note 2).
- Add the tofu to the bowl and gently toss until each piece is lightly coated. Use a spatula or your hands as you don’t want to break the tofu. Note: The starch helps in achieving a crispy exterior when frying.
- In a large non-stick frying pan (note 3), heat enough oil to cover the base, about 2-3 tablespoons. When the oil is hot (but not smoking), carefully add the tofu pieces.
- Fry the tofu in batches, ensuring the pan is not overcrowded. Fry each side until golden brown and crispy, about 2-3 minutes per side.
- Using a slotted spoon or tongs, remove the fried tofu and drain on paper towels.
- Enjoy your crispy fried tofu as is, or toss in your favorite sauce. It is delicious in salads, noodles, and lunch bowls.
Notes
Nutrition
Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!
