Crispy Pan-Fried Tofu (Vegan, Gluten-Free)

A foolproof method for perfectly crispy, flavorful tofu every time

Key Info:

Prep time: 15 minutes (plus 30 minutes pressing time)
Cook time: 15 minutes
Total time: 1 hour
Servings: 4
Difficulty level: Easy
Dietary tags: Vegan, Vegetarian, Gluten-free

Extra-firm tofu being pressed between paper towels on a modern white marble kitchen countertop, with natural daylight casting soft shadows.

Equipment Needed:

Large non-stick skillet or cast-iron pan
Paper towels and heavy plate (or tofu press)
Sharp knife
Medium mixing bowl
Measuring spoons
Alternative: Air fryer can replace skillet

Ingredients:

1 block (400g/14oz) extra-firm tofu
3 tbsp cornstarch (45g)
2 tbsp neutral oil (30ml)
2 tbsp soy sauce (30ml)
1 tbsp sesame oil (15ml)
1 tsp garlic powder
1/2 tsp black pepper

Perfectly cubed tofu on a wooden cutting board in a modern kitchen with green subway tiles, wooden utensils, cream-colored bowls, and a bowl of cornstarch

Method:

Press tofu between paper towels under a heavy plate for 30 minutes
Cut tofu into 1-inch (2.5cm) cubes
Toss cubes in cornstarch until evenly coated

Tofu cubes being tossed in cornstarch in a cream-colored bowl in a modern kitchen with green subway tile backsplash and warm lighting

Heat oil in pan over medium-high heat until shimmering
Add tofu cubes, spacing them apart – don’t overcrowd
Cook 4-5 minutes per side until golden brown

Tofu cubes cooking in a non-stick skillet in a modern kitchen with green subway tile backsplash, wooden utensils, and cream-colored prep bowls, lit by natural daylight.

Add soy sauce and sesame oil in final 2 minutes
Remove when exterior is crispy and golden brown

Golden-brown crispy tofu on a black ceramic plate, garnished with sesame seeds and green onions, in a modern kitchen with green subway tile backsplash and copper pots.

Crucial Tips:

Press tofu thoroughly – wetter tofu won’t crisp properly
Don’t move tofu pieces until bottom is fully browned
Work in batches if needed – overcrowding causes steaming
Add sauce at the end to maintain crispiness

Storage & Variations:

Storage: Keeps 3-4 days refrigerated
Reheating: Best reheated in pan or air fryer
Scaling: Recipe doubles easily – cook in batches

Common Mistakes:

Skipping pressing step
Turning tofu too early
Adding sauce too soon

Variations:

Spicy: Add chili oil and crushed red pepper
Sweet & Sour: Replace soy sauce with sweet chili sauce
Teriyaki: Use teriyaki sauce instead of soy sauce

I’ve been perfecting this recipe for years in my home kitchen – these specific techniques consistently produce restaurant-quality results. The cornstarch coating is the secret to achieving that coveted crispy exterior while maintaining a tender interior.