Crispy Pan-Fried Tofu

How to Make Crispy Pan-Fried Tofu

1. 1

   Step 1: Press and cut the tofu

   Remove the tofu from its package and drain. Wrap the block in clean kitchen towels or paper towels and set a heavy pan or a few cans on top for 15–25 minutes to press out excess water. When pressed, slice the block into 8 even rectangles (about 1/2-inch thick) so they cook and crisp evenly.

   For this step

   • 14 ozExtra-firm tofu (one standard block)
   
2. 2

   Step 2: Dry-dredge the tofu

   Pat each piece dry with an extra towel, then place the pieces in a shallow bowl or tray. Sprinkle the cornstarch over the pieces and turn/toss gently until each side has an even, thin coating — shake off excess. The cornstarch is the key to that glassy, crackly crust.

   For this step

   • 1/3 cupCornstarch
   
3. 3

   Step 3: Pan-fry until deeply golden

   Heat a large nonstick or well-seasoned cast-iron skillet over medium-high and add the neutral oil; it should shimmer but not smoke. Arrange the tofu in a single layer without crowding and fry undisturbed 3–5 minutes per side, adjusting heat as needed so they brown evenly; use tongs to flip and crisp all faces. Transfer the browned pieces to a plate while you make the glaze.

   For this step

   • 3 tbspNeutral oil (vegetable, canola, or grapeseed)
   
4. 4

   Step 4: Make and reduce the glaze

   Pour off any excess oil from the skillet, leaving a tablespoon for flavor, then reduce heat to medium and add the minced garlic, cooking 20–30 seconds until fragrant. Add soy sauce, rice vinegar, honey, and toasted sesame oil; simmer gently 1–2 minutes until the sauce slightly thickens. Return the tofu to the pan and toss or spoon the glaze over the pieces so they’re evenly coated and shiny, 1–2 more minutes.

   For this step

   • 3 tbspLow-sodium soy sauce
   • 1 tbspRice vinegar
   • 1 tbspHoney (or maple syrup for vegan)
   • 2 clovesGarlic, minced
   • 1 tspToasted sesame oil
   
5. 5

   Step 5: Finish and serve

   Transfer glazed tofu to a serving dish and sprinkle with sliced scallions. Serve immediately over steamed rice, greens, or in sandwiches — the crust stays crispest right after cooking, and the sticky glaze adds big flavor.

   For this step

   • 2 stalksScallions (green parts), thinly sliced
   

1. Remove the tofu from its package and drain. Wrap the block in clean kitchen towels or paper towels and set a heavy pan or a few cans on top for 15–25 minutes to press out excess water. When pressed, slice the block into 8 even rectangles (about 1/2-inch thick) so they cook and crisp evenly.
2. Pat each piece dry with an extra towel, then place the pieces in a shallow bowl or tray. Sprinkle the cornstarch over the pieces and turn/toss gently until each side has an even, thin coating — shake off excess. The cornstarch is the key to that glassy, crackly crust.
3. Heat a large nonstick or well-seasoned cast-iron skillet over medium-high and add the neutral oil; it should shimmer but not smoke. Arrange the tofu in a single layer without crowding and fry undisturbed 3–5 minutes per side, adjusting heat as needed so they brown evenly; use tongs to flip and crisp all faces. Transfer the browned pieces to a plate while you make the glaze.
4. Pour off any excess oil from the skillet, leaving a tablespoon for flavor, then reduce heat to medium and add the minced garlic, cooking 20–30 seconds until fragrant. Add soy sauce, rice vinegar, honey, and toasted sesame oil; simmer gently 1–2 minutes until the sauce slightly thickens. Return the tofu to the pan and toss or spoon the glaze over the pieces so they’re evenly coated and shiny, 1–2 more minutes.
5. Transfer glazed tofu to a serving dish and sprinkle with sliced scallions. Serve immediately over steamed rice, greens, or in sandwiches — the crust stays crispest right after cooking, and the sticky glaze adds big flavor.