This Crispy Tofu recipe can be pan seared in just 15 minutes on the stovetop. This is one of my favorite tofu recipes of all time because of its ease and versatility! Video.
After 20 years in the restaurant and catering business, I can’t tell you the number of times I’ve heard people tell me how much they dislike tofu. Most often, it is not the tofu they dislike, but the way it was prepared.
Let’s change that today! Ok? 🙂 I will show you a few pro tips for making crispy tofu you will actually want to eat, again and again.
The best part? It only takes a few minutes, and you can season it however you like- lots of options here. Rather bake it? Here’s our best baked tofu recipe!
Why You’ll Love This Tofu Recipe
- Fast and easy. Made on the stovetop in 15 minutes!
- Adaptable! Use different spices or seasonings based on what you are serving it with!
- No cornstarch necessary. Simple, healthy ingredients.
Picking the Right Tofu
The key to making perfectly crispy tofu is to buy the correct type of tofu.
- Buy firm or extra firm tofu in the refrigerated section of your grocery store, near the produce. Do not use silken tofu for this recipe.
- Look for organic, non-GMO tofu if possible.
- Sprouted tofu or high-protein tofu are both great! I love Trader Joe’s Sprouted Organic Tofu.
Crispy tofu Ingredients
- Tofu: Non-GMO, firm or extra firm tofu. I prefer to use sprouted, organic tofu! Do not use silken tofu for this recipe.
- Oil: A high-heat oil works best here, like coconut oil, avocado oil, or peanut oil.
- Salt and black pepper: for the basic recipe.
- Optional seasonings: See variations below.
How to make Crispy Tofu
Step 1: Blot. Place tofu on a clean kitchen towel or paper towels and wrap it to gently press excess moisture out. No need to overly press!
Step 2: Cut into cubes. Once the tofu is cubed, use paper towels to pat gently. The tofu will still feel damp—that’s okay!
Step 3: Heat oil in skillet or non-stick pan. Heat oil over medium-high heat in a skillet and season the pan generously with salt and pepper.
Step 4: Sear. Place each tofu cube in the oil and season with extra salt and pepper. Don’t toss the tofu in or the oil will splatter.
Step 5: Turn. Avoid the temptation to stir the pan or wiggle the tofu around. Let the tofu crisp up before turning the pieces. The tofu will stick at first, but once it crisps, it will naturally contract and release from the pan. If it is still sticking, it is not ready to turn. You can tell when the tofu is ready because when you shake the pan the pieces will easily move. Use metal spatula to turn the pieces over, creating a single layer.
I usually just sear two sides, but feel free to sear all sides if you prefer. Taste a piece for salt. Most of the time I add a little more salt while searing.
Serve right away, or place on a paper towel-lined plate until ready to use. You can also place them on a baking sheet lined with parchment paper in a warm oven. However you do it, arrange the tofu in a single layer to retain crispiness.
Crispy Tofu Variations
Place tofu in the hot oil seasoned with salt and pepper, get them crispy, then sprinkle with any of the following. Start with a 1/2 teaspoon of each, adding more to taste. Flip and sprinkle the other side, cooking for just a minute or so.
- Mexican: chili powder, smoked paprika, and cumin or use Homemade Taco Seasoning
- Indian: Yellow Curry Powder and turmeric (or Garam Masala)
- Middle Eastern: Zaatar
- Moroccan: Ras El Hanout
- Chinese: 5 Spice Blend
- Cajun: Cajun Seasoning
- Granulated garlic, garlic powder, or onion powder
- In lieu of spices, season the crispy tofu with a splash of soy sauce (or tamari or coconut aminos) and rice vinegar after the tofu has crisped up!
How to serve Crispy Tofu
The options are endless! You can serve crispy tofu over burrito bowls, buddha bowls, or salads, mix it into noodles or a stir-fry dish, or add it to tacos, curries or brothy soups. Or serve with a peanut dipping sauce for a delicious, high-protein snack!
Storage and Meal Prep!
Crispy tofu is perfect for making ahead! Make a batch on Sunday for the busy work week and store it in the refrigerator in an airtight container for up to 4 days.
Here I’ve seasoned half with curry powder and turmeric and the other half with Mexican Spices. Just sprinkle the tofu with spices while searing.
I know you will find so many ways to play around with this using spice blends you already have at home.
And if you don’t feel like being creative, I seriously love the basic salt and pepper recipe, so simple fast and easy! We use it ALL the time.
FAQs
Weighing down the tofu or using fully pressed tofu can make the texture too dry and chewy. In this recipe, I recommend placing the block of tofu on a kitchen towel or paper towels and bringing up the sides to gently press excess liquid out.
Store leftover tofu in an airtight container in the refrigerator for up to 5 days. For reheating the tofu, simply warm in the skillet or in the oven.
Yes! Tofu is a whole food, naturally gluten-free.
xoxo-Sylvia
More tofu recipes you may like!
Watch how to make Crispy Tofu
Crispy Tofu Recipe
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2
- Category: vegan, main
- Method: stovetop
- Cuisine: american
- Diet: Vegan
Description
Here’s a easy recipe for Crispy Tofu that can be made on the stovetop in 20 minutes with just 3 ingredients. You’ll find a million uses for this crispy tofu and fun ways to season it – adding it to meals you are already making!
Ingredients
- 8 ounces tofu (non-GMO, firm, extra firm, or sprouted- do not use “silken”)
- 2-3 tablespoons oil ( coconut, avocado, peanut)
- five finger pinch salt
- five finger pinch cracked pepper
Instructions
- BLOT: Place the block of tofu on a kitchen towel or paper towels, and bring up the sides, wrapping it up and pressing gently. (FYI: weighting or pressing all the liquid out will make it chewy. So just lightly press.)
- Cut into cubes, again, pat gently with paper towels. It may still feel damp, it’s ok. 🙂
- Heat oil over medium-high heat and season the oil in the skillet– generously with salt and pepper (not the tofu).
- SEAR: Carefully place each piece of tofu in the oil – don’t just throw it in, it will splatter. Season the top with a little salt and pepper.
- TURN: Let the tofu crisp up before turning. (Tofu likes to stick, but once it crisps, it will naturally contract and release itself from the pan. If it is sticking, it is not ready to turn. ) Give the pan a good shake to test. Using a metal spatula turn over. Sear most sides until golden. Or just sear two sides for less oil.
- Place on a paper towel-line plate until ready to use (or keep warm in an oven- don’t stack, single layer is best to retain crispiness.)
Notes
VARIATIONS: Place tofu in the hot oil seasoned with salt and pepper, get them crispy, on most sides, then sprinkle with any of the following. Start with 1/2 teaspoon of each, add more to taste. Flip tofu, then season the other side, flip one more time to coat.
- Mexican: chili powder , smoked paprika, and cumin.
- Indian: Yellow curry powder & turmeric (or Garam Masala).
- Middle Eastern: Zaatar (or cumin and coriander)
- Moroccan: Ras El hanout
- Chinese: 5 Spice Blend
- Cajun Seasoning
- Granulated garlic or onion powder
EXTRA CRISPY:
If you like more of a crispy “crust” on the tofu, feel free to dredge in cornstarch before adding to the oil. Add a generous pinch of salt and sugar to the cornstarch before dredging.
If tofu tastes “bland” it needs more salt. Remember to season the oil in the pan generously.
Nutrition
- Serving Size: 4 ounces
- Calories: 206
- Sugar: 0.7 g
- Sodium: 298.6 mg
- Fat: 19.4 g
- Saturated Fat: 2.8 g
- Carbohydrates: 2.1 g
- Fiber: 0.3 g
- Protein: 9.2 g
- Cholesterol: 0 mg
Under extra crispy, you mention sugar, but it isn’t in the crispy version. Why is that, and how much should I add?
Hey Sunny! The sugar is optional-as some are trying to avoid it. You can add a pinch along with the salt into cornstarch to get more of a crust. The sugar helps it get golden in the pan.
Great!
Perfect, perfect, perfect:)
Yay!
I cannot wait to try this with (drum roll) my homemade Pumfu. I can’t have soy products en masse—maybe a bit of miso here and there—which is rough because I miss a good tofu like yours and the protein boost as a Veg. But dang this vegan ramen is making me courageous to try it! Thanks for your wisdom and magic!
Thanks Virginia!
Amazing! Another favorite from FAH that I will use again and again!
Awesome! So glad you enjoyed.
I’ve made this twice, once with Chinese 5 Spice and once with Ras el Hanout. I dredged the tofu both times for extra crispiness and used an avocado-coconut-safflower oil. What I learned is that adding more salt after the initial salting and peppering of the oil makes it too salty for me, and that this is the tofu I would make for anyone who thinks they don’t like tofu. Beautiful atop the Easy Crunchy Asian Slaw, almost irresistible by itself.
Thanks so much Crystal- love the 5-Spice here!
Delicious! It was so yummy that I snacked on it too much and didn’t leave enough for the recipe I had actually made it for, and now need to make a second batch haha. Thank you for another great recipe!
Hahaha! I hate when that happens Brooke. 😉
I have avoided tofu because it does not have any flavor, in my opinion, but your recipes have inspired me to take the plunge. Can you make the crispy tofu and store it in the fridge for a few days? Will it remain crispy? Thank you for all your amazing recipes.
Yes, you can make it ahead-up to 4 days, it will retain some of its crispiness- not all, but if seasoned well, I find it still really tasty.
I’m so confused. I’ve been a good home cook all my life and I am wondering about two main issues I see here as potential problems:
1. Too high of a heat for olive oil
2. Spices will burn!
Thanks in advance for your reply!
Hi there, use coconut, peanut or avocado oil- or any high-heat oil you choose. Sprinkle the spices on the tofu after the tofu is crispy, and just cook for another minute or so. 🙂
Great instructions! Cast iron pan, firm tofu, just salt and pepper – It turned out amazing and crispy. I used it as a protein for the Thai eggplant stir-fry, incredibly yummy. Thank you, Sylvia for the wonderful recipe – you have truly changed my tofu outlook. 🙂 <3
Great to hear Alice!
In about 15 years of trying, I’ve never been able to make crispy tofu and couldn’t figure out what I was doing incorrectly — and until now, no recipe helped me understand it! This is the first recipe that I’ve tried from your website and I’m swooning — the tofu was so excellent that my tofu-hating husband loved it and wants me to make it for snacking! Yowza! I used it in the Lo Mein recipe on your site and it was all outstanding. Tonight, I’m trying the Peanut Tofu — it’s baking as I write. Your website is now my go-to, all-out favorite, thank you!
I
Yay Heidi- and I love your persistence! So happy you enjoyed this- lots you can do with it!
I love making crispy tofu. I’m even more excited with the different ways to flavor them now. Thank you!!!!!
My little tip: after frying tofu for years I now use a 5qt Dutch oven to fry the tofu. Result: no grease to clean up from splatters.
Great tip- thanks~!
Oh! May try that! However, even with a bit of splatter, this was great! Added to the vegetarian Moo Shu recipe on this site – very, very, good – both recipes! Both are definite do-overs!
So glad you enjoyed Christin!
Sylvia!!
Have been trying to season and make crispy tofu for years with disappointing results. This technique worked perfectly.
Delicious and crispy!! Loved it!
Great to hear Marva!
Absolutely fabulous. I’ve fallen in love with tofu. Is it possible to eat too much of it? 😁
Glad you like this Ruth. Too much of anything is never a good thing, but enjoying this a few times a week is probably just fine!
Have tried other crispy tofu recipes that didn’t work. This one worked perfectly! I used a little less oil and a non-stick skillet. Topped with a homemade pasta sauce. Made a delicious lunch!
So happy this was successful for you Claudia!
Meatless Monday just got delicious. Thanks so much for this recipe and all the variations. Going to make some yummy garlic rice (or quinoa) and broccolini to serve with it.
Thanks and sounds good Val!
Should spell check your website better.
“Cut into cubes, pat gently with pepper towels.”
Pepper towels?
Got it- sorry about that.
You’re brilliant Silvia, I don’t mind the odd spelling mistake. I can’t believe anyone would care about such a trivial matter. I didn’t even notice. Really appreciate all of your amazing recipes and your devotion to developing new and inspiring ways of cooking Annette x
thanks, Annette- there are lots unfortunately. 🙂
Unreal! So good.
Why not just appreciate the great recipes!
Made this and used Italian seasoning in the oil and dusted them with dry ranch seasoning when they came out. So yummy.
This was great only thing Id use medium tofu, so much softer on inside!
This is so basic, thanks for sharing!
Amazing recipe and love the versatility. Next time I’ll slice the tofu into rectangles because I’m too impatient to wait for all sides of the cubes to brown.
This will be on my quick weeknight dinner menu for sure.
I made the mistake of buying soft tofu, and then didn’t know how I would handle it. I didn’t find any good tips for that, but your gentle method worked beautifully, even on the soft stuff! Thank you
Good to know!
I made this and it turned out beautifully! Normally, my cubes turn into mush because I wasn’t doing as you advised and letting it release when it was actually ready to be turned. Thank you so much for the recipe ideas and explanations, it was delish and I am very happy to know how to make this properly!
Thank you for this!! I finally know the secret to easy, delicious, crispy tofu and I might eat it all before the rice is done! 🙂 I added a little garam masala and turmeric and salt and pepper. Also dredged in cornstarch first. Yummmmmmmmm
Thanks Angie- glad you liked it!
Most delicious seared tofu!! Indeed easy and fast just like you said.
I made the salt& pepper one. I also used leftover peanut sauce that I had made awhile ago from your site. Another one of your super yummy recipes! And it freezes so well!
I highly recommend this pan seared tofu. You won’t be disappointed!
Thank you so beautiful Sylvia!
From my house to yours –
Here’s to a peaceful & fulfilling Thanksgiving holiday!
🙏🙏
Awww, thanks! Happy Thanksgiving to you too! xoxo