• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Tofu Recipes

    Crispy Fried Tofu

    Lindsay Moe

    61918 shares
    The Best Crispy Tofu - An easy vegan dinner idea that is gluten-free and so crispy! #tofu #vegan #glutenfree #vegandinnerideas #dinnerideas #tofuideas

    Crispy Tofu is an easy tofu recipe that also happens to be vegan and gluten-free! I’ve been making tofu for years and always come back to this base recipe which can be used so many different ways. Only 10 minutes of hands on prep and 5 minutes to cook!

    crispy fried tofu served on two white plates with broccoli and rice
    Jump to Recipe

    Crispy might be my favorite food word.

    I would eat pretty much anything if you made it crispy. And while I love my best tofu recipe, it only gets better when crispy!

    If you’re still afraid to make tofu, or you’ve had bad tofu (it happens) then hop on board because we’re getting on the tasty tofu train. It’s full of simple ingredients and an easy cooking method. Seriously, you can do this!

    How to make tofu taste good

    Are you totally new to tofu? Just sign up here and I’ll send you my 4 secrets to tofu success! If you’re also new to vegetarian and vegan cooking, I encourage you to read my post on how to transition to vegetarian.

    Both of these resources will help you make great tasting tofu the very first time. It’s as easy as pressing, marinating, and pan frying.

    What makes this the best crispy fried tofu recipe?

    1. This recipe uses my favorite tofu marinade, which is easy to put together with pantry staples and tastes amazing!
    2. The tofu gets crispy! Coating the tofu in cornstarch and then pan frying give the exterior a crisp texture really makes this dish.
    3. It’s so easy to take this base recipe and use it many different ways. You can customize the marinade to your tastes or use the finished product in other recipes.

    Ingredients

    • Tofu
    • Soy sauce
    • Lemon juice
    • Maple syrup
    • Garlic powder
    • Sriracha
    • Cornstarch
    • Coconut oil
    tofu cut into smaller pieces on a bamboo cutting board

    How to make crispy tofu

    1. Press it

    Using a tofu press is convenient, but not necessary. Read my post about how to press tofu without a press, or here’s an affiliate link if you just want to buy a tofu press.

    You’re basically going to wrap the tofu in paper towel or a clean kitchen towel and put something heavy on top of the tofu. Let the water drain out for 15-30 minutes. The longer you press the firmer the tofu will be, and the crispier it will get!

    2. Marinate

    I like an easy tofu marinade made from soy sauce (tamari  if you want to keep it gluten-free), lemon juice, maple syrup, sriracha, and garlic powder. 15-20 minutes will do the trick!

    3. Toss with cornstarch

    Remove the tofu from the marinade and toss with enough cornstarch to coat it. This is what will create that crispy exterior! You could also use arrowroot starch, but it can create a slimy texture when adding the tofu to a sauce, so cornstarch is my favorite.

    4. Pan fry

    Pan frying the tofu cooks it quickly and lets you get it crispy on all sides. Baking and air frying are also options, but I like how quick and easy it is on the stovetop.

    Lemon juice, soy sauce, garlic powder, and half a lemon ready to be used as marinade for The Best Crispy Tofu

    Top tips

    How to store fried tofu

    Fried tofu is best enjoyed soon after cooking. However, you can keep it in a covered container in the refrigerator for up to 3 days.

    Reheat leftovers in the microwave, in a pan on the stove with a little oil, or try throwing it in the air fryer. Leftovers will lose some of their crispiness.

    crispy tofu on a white plate with broccoli and white rice

    What kind of tofu to use

    I recommend extra firm tofu when pan frying tofu. I like to buy organic, but it isn’t 100% necessary.

    Extra firm tofu that you’ve pressed the water out of will give you the best texture possible. Anything softer might not hold together well when cooking.

    Tips for customizing and serving crispy fried tofu

    • If you’re not feeling the crispiness, omit the cornstarch for my best tofu recipe
    • Serve with coconut rice, roasted broccoli, and a spoonful of sambal oelek
    • Add more or less sriracha to the marinade to suit your taste
    • Stir fry veggies and noodles to go alongside
    • Use whatever other tofu marinade you prefer, then toss with cornstarch and cook according to the recipe
    • Sprinkle with toasted sesame seeds at the end

    FAQ

    How do you make tofu crispy?

    Cornstarch is the best way to make tofu crispy. After marinating, toss the tofu with cornstarch until a thin white powder covers it completely.

    After that, we’re going to fry it in coconut oil. Then we’re going to try not to eat it all before sharing with others because it doesn’t get much better than this unless you’re enjoying it with the ones you love.

    Can I freeze fried tofu?

    I do not recommend freezing fried tofu. The texture just wouldn’t be the same.

    Why is my tofu not crispy?

    Your tofu may not get crispy if you didn’t press enough of the water out, used a softer tofu, or you didn’t coat it in enough cornstarch. Tofu also acts like a sponge, so make sure you aren’t using too much oil and you’re letting your oil get hot before adding your tofu. This allows it to cook rather than soak into the tofu.

    What to serve with crispy tofu

    • instant pot cooked quinoa in a bowl next to a red cloth napkin
      Instant Pot Quinoa
    • a bowl of rainbow quinoa salad with a linen napkin and fork
      Rainbow Quinoa Salad
    • a bowl of cilantro broccoli slaw with a small dish of black sesame seeds and a cloth napkin.
      Cilantro Broccoli Slaw with Peanut Dressing
    • A bowl of vegan orzo pasta salad with a spoon in it.
      Vegan Orzo Pasta Salad

    More tofu recipes

    • The Best Marinated Tofu
    • Pan Fried Peanut Tofu
    • Cajun Tofu
    • Balsamic Tofu
    • Kung Pao Tofu
    • Scrambled Tofu
    • Vegan Ham
    • BBQ Tofu
    • Pesto Tofu with Balsamic Veggies
    • Crispy Roasted Potatoes with Thai Tofu Sauce

    More vegan recipes

    • Warm Kale Salad
    • Butter Bean Recipe
    • Cast Iron Brussels Sprouts
    simple tofu on a white plate with broccoli and rice

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

    a bowl of tofu

    Recipe

    crispy tofu on a white plate with broccoli and rice

    The Best Crispy Tofu

    An easy crispy tofu recipe that is naturally vegan and gluten-free. Made with cornstarch and other simple pantry ingredients, this main dish is ready in under an hour.
    4.55 from 48 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Pressing and Marinating Tofu: 40 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 141kcal
    Author: Lindsay Moe

    Ingredients

    • 3 tablespoons soy sauce or tamari
    • 1 ½ tablespoons lemon juice
    • 1 ½ teaspoons pure maple syrup
    • 1-2 teaspoons sriracha
    • 1 teaspoon garlic powder
    • 14 ounces extra firm tofu, pressed and cut into cubes
    • 5-6 tablespoons cornstarch
    • 1 tablespoon coconut oil

    Instructions

    • In a shallow bowl, whisk together soy sauce, lemon juice, maple syrup, sriracha, and garlic powder. Add the tofu and toss gently to coat, arranging the tofu in a single layer in the bowl. Let marinate 15-20 minutes, flipping the tofu once.
    • Transfer the tofu to a zip top freezer bag, discarding any leftover marinade. Add cornstarch to the bag one tablespoon at a time, zipping it up and shaking around to coat the tofu entirely. You have enough when there’s a thin white layer of cornstarch covering the tofu.
    • Heat coconut oil in a large cast iron skillet over medium heat. Once hot, add the tofu and cook 2-3 minutes per side until golden and crispy.

    Nutrition

    Calories: 141kcal | Carbohydrates: 14g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Sodium: 844mg | Potassium: 190mg | Sugar: 2g | Vitamin C: 2.9mg | Calcium: 36mg | Iron: 1.5mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    Crispy tofu for the win!

    More Tofu Recipes

    • Vegan tofu bowl on a checked napkin next to lemons.
      Vegan Tofu Bowl
    • Crispy tofu in a white square bowl garnished with parsley.
      Air Fryer Tofu
    • Tofu in a tofu press in a shallow bowl.
      How to Press Tofu With a Tofu Press
    • scrambled tofu eggs on a white plate with home fries and avocado slices
      Scrambled Tofu

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Teresa says

      February 07, 2019 at 7:12 pm

      5 stars
      Finally I have a great and easy recipe for crispy tofu. How dumb I was to not think of rolling the tofu in a cornstarch substance (or arrowroot, or yea even flour but that is last choice of course). THANK YOU for sharing this is a life saver for my household.

      Reply
      • Lindsay Moe says

        February 12, 2019 at 10:18 am

        You are so welcome! I’m thrilled that you enjoyed it.

        Reply
    2. Lauren Trionfante says

      April 02, 2019 at 6:44 pm

      5 stars
      I have made tofu many, many times, but this was by far the BEST!

      Reply
    3. Chris Lagarde says

      May 06, 2019 at 7:55 am

      Loved the marinating sauce. As you noted, you have press the tofu. Even firm tofu has too much water out of the box.

      Reply
      • Lindsay Moe says

        May 07, 2019 at 10:56 am

        I’m so glad you enjoyed it!

        Reply
    4. Kat says

      May 06, 2019 at 10:18 pm

      First time with tofu.. I was very nervous… I had no problems problems. Turned out great thank you

      Reply
      • Lindsay Moe says

        May 07, 2019 at 10:56 am

        That’s great Kat! I’m so glad you enjoyed it.

        Reply
    5. Amanda says

      July 18, 2019 at 8:11 pm

      It would be great to try this recipe but there are so many ads and pop up videos I found it far to difficult to see the recipe.

      Reply
      • Lindsay Moe says

        July 19, 2019 at 1:56 pm

        I’m so sorry you had a bad experience on my site. It is a difficult balance to be able to afford to offer free recipes via this site. I’m always tweaking my business model and trying to offer the best user experience possible. I will definitely take this feedback into account!

        Reply
    6. Evelyn Nichols says

      July 27, 2019 at 8:22 pm

      5 stars
      Fantabulos!

      Reply
    7. Jennifer Ralph says

      September 11, 2019 at 7:53 pm

      I mean come on! You waste a huge, thick, freezer-type zip loc bag just to coat the tofu in cornstarch / flour? How irresponsible and wasteful. All of this could be tossed in a bowl. Is your site funded by the makers of Ziploc??

      Reply
      • Lindsay Moe says

        September 11, 2019 at 8:19 pm

        Not at all actually! I’m sorry you were offended by the plastic bag. You are welcome to coat the tofu as you see fit, and a bowl is a great option. I’m actually much more likely to use a bag for something like this than for storing food. We all have our preferences, happy cooking!

        Reply
      • Kristy says

        March 05, 2020 at 9:32 am

        Stop being rude. If you don’t like something about a recipe DONT DO IT it’s that simple but don’t bash the person is sharing her food with everyone

        Reply
      • Dsantucci says

        November 01, 2020 at 5:59 pm

        Jennifer, you know you can wash those for re-use, right? No need to be so snotty and superior.

        Reply
        • Carole says

          August 13, 2021 at 6:32 pm

          Snotty and superior is good, it reminds us all to be a bit nicer. Plus we get some alternative ideas.

          Reply
      • Donna M says

        November 04, 2020 at 12:22 pm

        5 stars
        I tossed my tofu in a bowl and it worked out fine. I wonder, though, by using the bowl, and having to wash it with hot water and detergent, if the bag would have been easier.

        Reply
      • Angie says

        January 07, 2021 at 9:37 am

        I love that you (and I ) care so much abut waste and the planet but ziiplock bags can (and should) be reused if you already have some lying around. Cant wait to try this recipe 🙂

        Reply
    8. Rosie Grace says

      September 21, 2019 at 10:59 am

      5 stars
      I absolutely LOVE this recipe….thanks for sharing! I make it often…even hubby likes it and he’s not a tofu lover at all!!

      Reply
      • Lindsay Moe says

        September 27, 2019 at 8:24 am

        That’s wonderful!

        Reply
    9. Michael says

      April 21, 2020 at 2:13 am

      5 stars
      I absolutely love this recipe.Tofu is both delicious and healthy. I will add it to my list of favorite dishes. Thank you for share recipe!!!

      Reply
    10. Roses says

      May 12, 2020 at 9:35 am

      oh … a frugal meal. It will be very good health. It looks very delicious. I like to eat tofu. I will try your recipe. Thanks you!

      Reply
    11. Emily B says

      June 23, 2020 at 2:15 pm

      My new favorite way to make tofu!! Thanks so much I love it. Can’t wait to make it again!

      Reply
      • Lindsay Moe says

        June 24, 2020 at 10:50 am

        Thank you for taking the time to leave this review! I’m so glad you enjoyed it.

        Reply
    12. Karla says

      September 14, 2020 at 3:44 pm

      I myself removed tofu from my diet a long time ago but I had to give this a try when one of my kids said they wanted to eat tofu today. I marinated the pressed tofu for about 45 min and coated with cornstarch by hand since we only made a small batch. I had no coconut oil so I used olive oil instead. When I tried them myself the tastiest part was on the pan fried sides & not necessarily inside. Where do you think I went wrong?

      Reply
      • Lindsay Moe says

        September 23, 2020 at 10:33 am

        I would recommend cutting the tofu into smaller pieces so you get more outside parts, or crank up the flavor by adding more sriracha or garlic powder to the marinade.

        Reply
    13. Donna says

      November 04, 2020 at 12:16 pm

      5 stars
      by far my new favorite tofu recipe!!!

      Reply
    14. Mirien says

      April 22, 2021 at 11:54 pm

      5 stars
      My family loved the tofu I made tonight using this recipe! Even my daughter who was skeptical and claimed she hated tofu. I will definitely prepare it this way from now on!

      Reply
    15. Patricia Bannister says

      July 01, 2021 at 5:10 pm

      5 stars
      Perfect every time.

      Reply
    16. Ramona says

      August 26, 2021 at 7:17 pm

      Since I’ve discovered this recipe (thank you so much), it’s my go to every time I make my noodle stir fry. Luuuuuv!

      Reply
      • Lindsay Moe says

        September 02, 2021 at 11:02 am

        That’s wonderful to hear, I’m glad you’re enjoying it!

        Reply
    17. Lisa Hepburn says

      November 16, 2021 at 1:14 am

      5 stars
      First time trying a firm tofu recipe and we loved it! Thank you! My opinion about tofu has changed! Yum! Even my husband liked it and he is a meat on the plate guy!

      Reply
      • Lindsay Moe says

        November 17, 2021 at 2:07 pm

        That’s so wonderful, I’m really glad you enjoyed it!

        Reply
    18. Katherine D Emerson says

      June 16, 2022 at 7:09 pm

      5 stars
      This was so good, Lindsay!! I changed it a bit based on what I had on hand (skipped the lemon juice & sriracha sauce and used EVOO rather than coconut oil). Along with the cornstarch, I added some of my savoury tofu breading (nutritional yeast, black salt, paprika, pepper, and various herbs including dill weed) to it. Browned up nicely with a lovely golden brown crust. Served it with mashed sweet potatoes, sautéed onions, and Swiss chard.
      Hello from Ontario, Canada and Thanks for a great recipe 🙂

      Reply

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    61918 shares