Pan Fried Peanut Tofu is a crispy vegetarian main dish that is surprisingly easy to make!
Tell me you’re not head over heels in love with any food that offers a good crunch.
While my crispy tofu is, you know, CRISPY, I wanted to create a tofu recipe that had some serious crunch. I decided pan fried tofu was the best choice. Baking would also be a great option, but just doesn’t brown the coating as much as cooking on the stove top.
This recipe is actually very plain as far as flavors go because I wanted to make a tofu dish that would appeal to kids. If you prefer more flavor and spice you can drizzle the finished tofu in sriracha, add sriracha to the egg mixture, or add a sprinkling of crushed red pepper flakes and freshly cracked black pepper to the breadcrumb mixture.
If you don’t have a food processor you can definitely chop the peanuts by hand, just make sure you get them very finely chopped. No big chunks here! They should be about the same size as your breadcrumbs.
How do you press tofu?
How do you make tofu crispy?
We’re making super crispy crunchy tofu by pressing all the water out, then dreading slices in flour, egg, and a combination of bread crumbs and finely chopped peanuts. As I mentioned before, I like pan frying for the best color and texture.
How do you pan fry tofu?
Be sure to use enough coconut oil to reach up the sides of the tofu a little bit. Melt the oil in a cast iron skillet over medium heat, then cook the tofu in batches for two minutes per side. You may need to add a little extra coconut oil to the pan before cooking the second batch.
This pan fried peanut tofu can be customized! Here are a few ideas to get you started:
- You could experiment with using a flax egg, aquafaba, or other egg replacer to keep this vegan
- Use gluten-free flour and breadcrumbs to make this gluten-free
- Add a sprinkling of sesame seeds to the peanut/breadcrumb mix
- Sprinkle the finished tofu with toasted sesame seeds
- Drizzle the finished tofu in your favorite Asian sauce such as teriyaki, sweet and sour, or peanut sauce
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 14 ounces extra firm tofu sliced into three flat slabs and pressed, then sliced into large triangles
- 1/2 cup lightly salted peanuts
- 1/2 cup panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coarse kosher salt
- 3/4 cup all-purpose flour
- 1 egg
- 2 tablespoons water
- 3 tablespoons coconut oil
- 1 teaspoon toasted sesame seeds optional
Place peanuts in the bowl of a food processor. Turn the food processor on and let it run until the peanuts are finely chopped to the point of crumbs.
Transfer the chopped peanuts to a shallow bowl. Add the breadcrumbs, garlic powder, and salt. Stir together with a spoon or just mix it up with your fingers.
Place the flour in a separate shallow bowl.
In a third shallow bowl, whisk together the egg and water.
With one hand, coat one piece of tofu with flour, shaking off any excess. Using your other hand, dip it into the egg mixture, allowing any extra to drip off. Using your first hand again, flip the tofu around in the breadcrumb mixture, pressing gently to adhere to all sides.
In a large cast iron skillet, heat coconut oil over medium heat. Add the tofu, working in batches if necessary so as not to crowd the pan. Allow to cook for 2 minutes, then flip and cook 2 minutes more or until the coating is golden brown. Repeat with any remaining tofu, adding more coconut oil to the pan if necessary.
Serve the tofu sprinkled with toasted sesame seeds if desired.