Crispy Tofu Recipe
Make Crispy Tofu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tofu & Marinade
Coating & Frying
Finishing & Garnish
Method
Tofu & Marinade
- 1
Press and cube tofu
Drain the 14 oz block of extra-firm tofu. Wrap it in a clean kitchen towel or paper towels and place a heavy pan or a few cans on top for 15–30 minutes to press out excess water. After pressing, cut the tofu into 1/2- to 3/4-inch cubes (bite-sized).
- 2
Make marinade
In a medium bowl combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup (or honey), 1 tsp grated fresh ginger, and 1 minced garlic clove. Stir to combine.
- 3
Marinate tofu
Place the tofu cubes in a shallow dish or bowl and pour the marinade over them. Gently toss to coat. Let sit for 10–20 minutes, turning the pieces once so marinade penetrates evenly. Reserve any leftover marinade for later use (you can reduce and drizzle or discard).
- 4
Coat with cornstarch
After marinating, drain the tofu briefly (you don't need to dry completely). Sprinkle 3 tbsp cornstarch and 1 tsp black pepper evenly over the tofu and toss gently to coat each piece in a thin, even layer. If you want extra crunch, combine 2 tbsp additional cornstarch with 1 cup panko, and toss tofu in that mixture so panko adheres.
Coating & Frying
- 5
Heat the pan
Heat a large nonstick or stainless steel skillet over medium-high heat. Add 3 tbsp neutral oil and let it shimmer but not smoke (about 1–2 minutes).
- 6
Pan-fry tofu
Arrange the coated tofu cubes in a single layer in the hot skillet without overcrowding (work in batches if necessary). Let cook undisturbed for 3–4 minutes until the bottoms are deep golden and crisp. Use a spatula to turn pieces and cook the other sides, another 3–4 minutes, so all sides develop an even crisp crust. Total frying time per batch ~8–12 minutes depending on size.
- 7
Drain
Transfer the cooked tofu to a plate lined with paper towels or a wire rack. Sprinkle lightly with 1/2 tsp salt while still hot to season.
Finishing & Garnish
- 8
Optional glaze (use reserved marinade)
If you reserved some marinade, heat it in a small saucepan until it simmers and cooks 1–2 minutes to remove raw soy taste and slightly thicken. Optionally whisk in 1 tsp cornstarch mixed with 1 tbsp water to make a glossy glaze. Spoon the glaze over the crispy tofu and toss gently to coat.
- 9
Serve
Transfer the crispy tofu to a serving plate. Sprinkle with 1 tsp sesame seeds and 2 tbsp thinly sliced scallions. Serve immediately with lime wedges for squeezing over, and additional soy or dipping sauce on the side if desired.
