Here’s the Easiest Pan-fried Tofu Recipe you will ever find. you can make this sauteed tofu in just 15 minutes.
To be honest, I even hesitated before sharing this recipe on the blog because I thought it was not really a recipe! But as I make this tofu every week and it's my best way to cook tofu I told myself that you would surely like to have this delicious express and easy recipe.
Why you will love this recipe
- Crispy Texture: The tofu in this recipe is sautéed to golden brown perfection, giving it a delightful crispy exterior. If you enjoy crispy foods, you'll appreciate the contrast of textures.
- Flavorful Seasonings: The combination of granulated onion, garlic powder, salt, pepper, and optional Sriracha sauce adds layers of flavor to the tofu. These seasonings transform it into a tasty, savory treat.
- Customizable Spice Level: Whether you love a bit of heat or prefer a milder flavor, you can adjust the Sriracha sauce to suit your spice tolerance. It's all about making it your own.
- Versatile Pairings: Sautéed tofu is incredibly versatile and can be paired with a wide range of side dishes. Serve it with rice, noodles, or alongside your favorite veggies to create a meal that suits your taste buds.
- Easy and Quick: This recipe is perfect for busy days when you want a delicious meal without spending hours in the kitchen. It's a quick and straightforward way to satisfy your hunger.
You will need these simple ingredients you can easily find at your grocery stores to make this pan-fried tofu
- Firm or extra-firm tofu
- Garlic powder
- Onion powder
- Sriracha sauce
- Sesame seeds
- Salt and pepper to taste
See recipe card for quantities
optional: green onions, red pepper flakes, sesame seeds
Step-by-step with photos
Step 1: Start by pressing the tofu in a tofu press or between paper towels
In a cast iron pan or large skillet over medium-high heat add the olive oil, tofu cubes in a single layer, and spices.
Step 2: Cook for 10 minutes until tofu is browned and crisp.
Serve with rice and steamed vegetables like bok choy and green beans
Optional sauce recipe
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar or maple syrup
- 1 teaspoon rice vinegar
- Mix the ingredients in a small bowl,
- Reduce heat to medium heat, and add the hot pan to cover the tofu pieces
- Continue cooking for 2-3 minutes
Press the Tofu Thoroughly: Pressing tofu is essential to remove excess moisture and allow it to absorb flavors better. You can use a tofu press or wrap it in paper towels and place a heavy object on top for about 30 minutes.
Marinate for Flavor: Marinating tofu adds depth and richness to its taste. You can experiment with different marinades, such as teriyaki, barbecue, or curry-based, depending on the flavor profile you want to achieve.
Use Extra-Firm Tofu: Extra-firm tofu is the best choice for sautéing because it holds its shape well and develops a crispy exterior while staying creamy inside.
Cut Uniformly: When cutting tofu into cubes or slices, try to make them uniform in size. This ensures even cooking and a consistent texture.
Preheat the Pan: Make sure your pan is hot before adding the tofu. This helps in achieving a nice sear and prevents sticking.
Don't Crowd the Pan: Avoid overcrowding the pan when sautéing tofu. Cook it in batches if needed to ensure each piece has enough space to brown evenly.
Season Generously: Seasoning is key to tasty tofu. Don't be afraid to use spices, herbs, and sauces to add flavor. Taste and adjust as you go to suit your preferences.
The best tofu for sautéing is extra-firm tofu. Press it to remove excess moisture for a crispy texture.
You can technically still cook and eat tofu that has not been pressed but it will not absorb flavor as much and the texture will be softener.
You can keep the tofu for about 4 days in the fridge, you can also freeze it for 3 months.
Yes! Store and reheat them for quick and convenient meals throughout the week.
Perfect Crispy Pan fried Tofu
- 1 block (14oz) extra firm tofu cut in small cubes about ½ inch
- 1 tablespoon olive oil
- 1 teaspoon granulated onion
- 1 teaspoon garlic powder
- Salt and Pepper to taste
- Sriracha Sauce to taste
- Start by pressing the tofu in a tofu press or between paper towels
- In a cast iron pan or large skillet over medium-high heat add the olive oil, tofu cubes in a single layer, and spices.
- Cook for 10 minutes until tofu is golden brown and crispy.
- Serve with rice and steamed vegetables like bok choy and green beans
- You can keep the tofu for about 4 days in the fridge, you can also freeze it for 3 months.
- Press the Tofu Thoroughly: Pressing tofu is essential to remove excess moisture and allow it to absorb flavors better. You can use a tofu press or wrap it in paper towels and place a heavy object on top for about 30 minutes.