After tossing the tofu in a tasty spice mix, we pan-fry it with healthy olive oil. Pan-fried tofu is easy and ready in 15 to 20 minutes. And with our recipe, you don’t even have to press the tofu! Try it on peanut noodles or dipped in peanut sauce. A match made in heaven! Our recipe is unique because you won’t have to press, freeze, or boil the tofu beforehand. We use the same technique for our baked tofu, yogurt-marinated tofu, BBQ tofu, and air-fried tofu. It’s well-tested, and you guys loved it! Here’s what you wrote:
Tofu
Use firm tofu or extra-firm tofu. Avoid silken tofu or soft tofu as they are too soft for this cooking technique.
Cornstarch
Cornstarch has three essential functions. You can substitute arrowroot powder for cornstarch. You can’t substitute all-purpose flour for cornstarch.
Salt
Tofu is bland without seasoning, and it needs salt to taste good. We recommend sea salt or kosher salt. You can adjust the salt quantities based on your dietary preferences and sodium requirements.
Spices
We recommend a simple spice mix with garlic powder, paprika or smoked paprika, chili powder, and black pepper. For Indian-inspired fried tofu, you can use curry powder, turmeric powder, and ground cumin. For Italian-inspired fried tofu, you can use garlic powder, Italian seasoning, and dried rosemary. What’s essential here is mixing the spices with the cornstarch first, so they stick to the tofu.
Olive oil
We recommend using extra virgin olive oil or regular olive oil, which adds a nice flavor and is healthier than most other oils. Also, the latest research shows that extra virgin olive oil is excellent for pan frying because its high polyphenols (antioxidant) content makes it stable at high temperatures. Substitute avocado oil, canola oil (less healthy), and sunflower (less healthy) for olive oil. Take the tofu out of the package, drain the liquid, and break the tofu apart with your hands into bite-size chunks. Add to a large mixing bowl. Avoid pressing or drying the tofu. To a small bowl, add cornstarch, chili powder, paprika, garlic powder, salt, and black pepper. Mix the spices with a fork or whisk. Add the spice mix to the tofu and toss gently, by hand or with a spoon, until the tofu is coated. Heat the olive oil in a large, non-stick skillet. Add the tofu and arrange it on a single layer on the pan. Fry on medium-high heat for 10 minutes, turning it once or twice. You can add more oil if the pan gets dry after turning the tofu. Your crispy pan-fried tofu is ready when golden brown, with a deep orange hue and a thin, crisp crust. Tip: You could try using a well-seasoned cast iron pan, but in our experience, tofu sticks pretty badly on cast iron, and you’d have to use a lot more oil. It’s a winner with spring onions, a squeeze of lime juice, and dipped in peanut sauce or marinara sauce. But it’s also a wonderful protein addition to most meals, from pasta recipes and grain bowls to nourishing soups and colorful salads. We tried it and loved it mixed in penne arrabbiata, in tofu curry, and next to Asian cucumber salad. It’s delicious in a buddha bowl, mixed in tofu salad, or as a protein addition to creamy sesame noodles.
Storage
Make ahead: You can make fried tofu up to 3 days in advance, but it will lose its crispiness if not eaten immediately. Refrigerator: Store fried tofu leftovers in a bowl, covered with a plate, or in an airtight container for up to 3 days. Freezer: We don’t recommend freezing this recipe because the coating won’t thaw and reheat well. Reheat: Warm leftovers in the microwave for 2 minutes or on a non-stick skillet or cast iron pan with a tablespoon of olive oil on medium-high heat for 4 to 5 minutes. The air fryer works, too. TURMERIC-BLACK PEPPER FRIED TOFU: Add two teaspoons of turmeric powder and a few twists of black pepper to the cornstarch. ITALIAN FRIED TOFU: Add dried oregano, thyme, and rosemary to the cornstarch to get pan-fried tofu that tastes like Italy.
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