Crispy Pan-Fried Tofu
This quick and easy crispy pan-fried tofu is packed with flavor from soy sauce and rice vinegar. It’s perfect for adding to salads, bowls, or stir-fries and can be stored for convenient meal prep throughout the week.
Ingredients
- 1 14–16 oz block extra-firm tofu
- 1-2 tbsp soy sauce or tamari
- 2 tsp rice vinegar
- 1 tbsp chili oil or neutral oil optional for crispiness
Instructions
Press the Tofu:
- Remove the tofu from its packaging and press it to remove excess water. Wrap the tofu in a clean kitchen towel or paper towels, place it on a plate, and set a heavy object (like a skillet) on top. Press for 15–20 minutes.
Cut and Season:
- Once pressed, cut the tofu into cubes, slabs, or triangles, depending on how you’d like to use it. Toss with soy sauce or tamari and rice vinegar.
Cook the Tofu (Pan-Fry):
- Heat a skillet over medium-high heat with chili oil or neutral oil for added crispiness.
- Add the tofu pieces to the skillet in a single layer, ensuring they’re not overcrowded.
- Cook for 3–4 minutes on each side until golden and crispy. Remove from the skillet and let cool.
Cool and Store:
- Let the tofu cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days.
Notes
Without oil: ~90 calories per serving
With oil: ~120 calories per serving