How To Fry Tofu In A Pan (Full Guide)

Knowing how to fry tofu in a pan is an essential skill to master if you're a tofu fan (or want to become one). In this step-by-step guide, I'm showing you how to prep, cook and season this plant-based protein to make the best crispy tofu you've ever made. It's very straightforward and doesn't require corn starch or arrowroot powder.

This pan-fried tofu recipe is very versatile and makes the perfect base for veggie stir-fries, grain bowls, vegan wraps, sandwiches, and more.

Once you master the art of crispy tofu, you can try marinated tofu recipes, such as BBQ tofu, soy sauce marinated tofu, or miso-marinated tofu.

Key ingredients

• Extra firm tofu has the lowest amount of moisture and will give you the crispiest results. Don't use silken tofu (also known as soft tofu), which is too wobbly for being pan-fried. Use that one to make a tofu scramble or vegan omelet.
• Olive oil is my go-to cooking oil but any neutral oil (e.g., avocado oil would work). If you want to add some depth of flavor to your tofu, choose toasted sesame oil.
• Tamari OR dark soy sauce OR coconut aminos is key to seasoning the neutral-tasing tofu and adding a salty touch. Don't use sweet soy sauce.

How to press tofu – 4 methods

Pressing the tofu is probably the most important step to obtain crispy tofu by removing as much water as possible. You really shouldn't skip this step.

Here are 4 different methods you can try depending on the equipment and amount of time you have.

1) Easy tofu press method. Add your block of tofu to the (green) container with the holes and close it tightly with the lid. The lid will apply pressure on the tofu, which will release excess liquid that will be collected in the bottom (white) compartment in a very short amount of time (10-15 minutes).

2) Traditional heavy object method. If you don’t have a tofu press, you can wrap the tofu in paper towels (or a clean kitchen towel) and place it on a cutting board. Then, weigh it down with heavy objects, such as a large skillet, a Dutch oven, canned foods, or heavy cookbooks. The water that is released will be absorbed by the towel. This method definitely works but is more cumbersome and less practical.

3) Last-minute microwave method. If you’re in a rush and don’t have time to wait 15 minutes to press your tofu, you can try the microwave method. Cut your tofu block lengthwise in half to obtain 2 thinner blocks. Place them on a kitchen towel on a microwave-safe plate. Microwave on high for 2-3 minutes at 30-second increments. It’s definitely the quickest method but it tends to dry out the edges of the tofu.

4) Freezer method. While this is not technically a tofu pressing method that removes excess moisture, the freezing process changes the tofu's texture, making it firmer and spongier, which makes it perfect for pan-frying.

Freezing causes water within tofu to expand, disrupting its original structure, and upon thawing, the resulting ice crystals melt and leave behind the characteristic holes. Don't worry about the yellow color, that's totally normal.

To freeze, cut the tofu into planks (see below) and place them in a single layer in a freezer bag or on a parchment-lined baking sheet (or a tray that fits your freezer). Freeze until solid. Then, thaw the tofu on your countertop or in the refrigerator overnight. Pat it dry before pan-frying.

How to cut tofu

Once the tofu is pressed, you want to cut it into smaller pieces. Start by slicing the block of tofu lengthwise through the long edge to obtain 2 or 3 large slabs of tofu that are 0.5-inch (1,3 cm) thick. This is the perfect thickness to obtain tofu that is nice and crispy on the outside but still tender on the inside. 

To be able to easily flip the tofu in the pan, I like to cut it into smaller planks. Feel free to variate the shapes and cut the tofu into triangles or cubes. Personally, I prefer planks to cubes as I don't like to flip countless tofu cubes.

Elo's tips

1. Invest in a tofu press if you’re making tofu on the regular.  The advantage is that you can place the tofu back in the fridge while it’s pressing and not have it laying around your countertops. You can also let it sit overnight if you know you’re going to make tofu the next day. The clean-up is really easy (it even goes into the dishwasher) and I find that it extracts quite a bit of moisture in a very short amount of time.
2. Try out different pans. If you're not 100% satisfied with the crispiness of your tofu, it may be because of the pan you're using. You can try a cast iron skillet, your favorite frying pan, a non-stick pan, or even a grill pan.

How to fry tofu in a pan

STEP 1: Heat a large pan with your preferred cooking oil (I used olive oil). I like using a heavy-bottomed cast iron pan but a regular frying pan or a non-stick pan works too. Wait until your pan is really hot to add the tofu. You want the oil to sizzle when adding the tofu pieces.

STEP 2: Sear the tofu over medium-high heat for 2-3 minutes to obtain a beautiful golden brown color. Then flip the tofu slices and fry for 2 minutes on the other side. I like to set a timer to get the timing right.

How to store cooked tofu

The best way to store cooked tofu is to keep it in an airtight container in the refrigerator. It will stay good for 4-5 days.

However note that the tofu will lose its crispiness, especially if it's stored in a sauce. To help it crisp up again, you can reheat it in a pan with a little oil over medium-high heat and not in the microwave.