Easy Pan Fried Crispy Tofu
Prep time
Cook time
Total time
This easy pan fried crispy tofu recipe outlines a proven method to cook tofu for a firm and chewy result, including everything you need to know about tofu!
Author: Alison's Allspice
Serves: 4 tofu servings
Ingredients
- 14-16 oz block extra firm tofu (water packed, not silken)
- 1 TBS canola oil, or other high heat oil, divided
- ¼ tsp each: salt and pepper, divided
Instructions
- Drain water from tofu package and place the tofu block on a plate. Place another plate or a cutting board on top of the tofu block, topping it with something heavy, like canned foods. Let this sit to press the tofu for 15-30 minutes.
- Remove tofu block from the plate and pat dry with a paper towel. Discard the pressed water.
- Cut tofu into ½ inch squares by cutting the block in half on the short side, then into strips, and finally cube into squares.
- Heat a cast iron skillet over medium high heat. Add ½ TBS canola oil, half of the tofu block, and ⅛ tsp salt and pepper. Toss to combine. (Note: Cooking tofu in two batches increases the crispiness, because overcrowding in the pan will cause the tofu to steam, not brown.)
- Cook the tofu for 4 minutes. Stir the tofu and cook another 3 minutes, turning any tofu pieces that might not have flipped. Toss the tofu again, and cook another 2 minutes, turning any tofu pieces that look under cooked. (Note: The more meticulous you are about turning the pieces, the more evenly browned your tofu will become. I find tossing first, and then turning individual pieces that look like they need it, to be faster than turning each individual cube.)
- Toss tofu a forth time and assess if it is crispy enough for your liking, cooking 1 more minute if necessary. Remove from pan.
- Add remaining tofu, oil, salt and pepper to the skillet, tossing to coat. Repeat steps 4-5 to cook.
- Add to any flavorful dish, such as stir fries, lo mein, salad, or grain bowls.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/easy-pan-fried-crispy-tofu/