This Crispy Tofu recipe is all about textural contrast: the crispy outer coating vs. the soft, tender interior of the soft tofu itself. I serve it drizzled with a quick sauce, reduced down until thick and syrupy, and fresh scallions. The best part? No deep-frying necessary!
How to Make Crispy Tofu
The secret to making crispy tofu without deep-frying is simply to pan-fry in a good nonstick or well-seasoned cast iron pan. You’ll use a fraction of the oil, but still end up with a crispy result.
I dredge the tofu in a simple mixture of cornstarch and a little salt. It’s important to dredge the tofu quickly, and to put it directly into the pan of hot oil as you dredge it.
Otherwise, the moisture in the soft tofu (soft tofu is quite wet) will cause the cornstarch to cake up and flake off. Or the cornstarch layer could get overly lumpy or too thick!
We have already published my dad’s Crispy Skin Stuffed Tofu here on the blog, but this recipe is simpler (and if you use vegetarian oyster sauce, also completely vegetarian/vegan).
You could also potentially use this pan-frying method instead of deep-frying in our Ultimate Braised Tofu recipe.
Can I Use Firm Tofu For This Recipe?
I figured many of you would ask this question, as firm tofu is definitely easier to find and more widely available in regular grocery stores.
However, while you can substitute firm tofu in this recipe, I highly recommend using soft tofu.
It’s more delicate, but the soft, custardy texture of the tofu contrasts so well with the crispy coating. In my opinion, it would be a shame to make that substitution!
That textural contrast is the reason why in most “crispy skin” tofu dishes, Chinese chefs use soft tofu.
Recipe Instructions
Slice the block of tofu in half lengthwise, then slice into 1/2 inch thick rectangles.
Make the sauce by combining the light soy sauce, dark soy sauce, oyster sauce (or vegetarian oyster sauce), sugar, and water. Set aside.
Heat a non-stick pan over medium heat, and add the oil. In a shallow dish, mix 1/4 cup cornstarch with 1/2 teaspoon salt.
Quickly coat the tofu slices with this dry mixture.
Add them directly to the pan as you dredge them, and pan-fry until crisp and golden on both sides, about 4-5 minutes per side.
Remove the crispy tofu from the pan and arrange on a serving plate.
Pour the sauce mixture into the same pan you cooked the tofu in, and bring to a simmer. Simmer until the sauce has reduced to a syrupy consistency and drizzle over the tofu.
Garnish with scallions, and serve with rice.
Crispy Tofu
Ingredients
- 1 pound soft tofu
- 2 teaspoons light soy sauce
- 1/4 teaspoon dark soy sauce
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 1/2 teaspoon sugar
- 2 tablespoons water
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1 scallion (chopped)
Instructions
- Slice the block of tofu in half lengthwise, then slice into 1/2 inch thick rectangles.
- Make the sauce by combining the light soy sauce, dark soy sauce, oyster sauce (or vegetarian oyster sauce), sugar, and water. Set aside.
- Heat a non-stick pan over medium heat, and add the oil. In a shallow dish, mix 1/4 cup cornstarch with 1/2 teaspoon salt. Quickly coat the tofu slices with this dry mixture. Add them directly to the pan as you dredge them, and pan-fry until crisp and golden on both sides, about 4-5 minutes per side.
- Remove the crispy tofu from the pan and arrange on a serving plate.
- Pour the sauce mixture into the same pan you cooked the tofu in, and bring to a simmer. Simmer until the sauce has reduced to a syrupy consistency and drizzle over the tofu. Garnish with chopped scallion.
God bless you
I’m a big fan of WOL, but a first-time poster. Thank you for this recipe. I made it per instructions using soft tofu, but had a very hard time because it was like trying to slice and handle thickened yogurt – it just didn’t stay intact. I read your comments regarding using soft tofu for the textural contrast with the crispy outside, but instead of nice neat cubes, I ended up with fragments which were very difficult to dredge in cornstarch and fry. The flavor of the sauce, and the few cubes which did remain intact did indeed taste fantastic. But I am reluctant to use soft tofu again. Next time, I’m thinking of medium tofu perhaps. It is quite possible that the brand of tofu has a different definition of “soft” than yours.
Just to preempt any questions – I DID use soft and NOT silken tofu, as I know the difference.
Hi Duke, interesting! Soft tofu is indeed quite delicate, but I found that with careful hands it was easy to make sure they all stayed intact during the dredging and cooking process. You’re right that it could be down to the brand.
I was so pleased to try this out; my family and I agree that it was great. The steps are easy, the texture of the tofu turns out crispy-chewy and although I used the firm tofu that I had on hand, it was still a complete winner. I made the sauce with shitake mushrooms and bok choy so it was a complete meal with brown rice.
Very nice!
Do you dredge both sides of the tofu at the same time? Or dredge only the side that goes down in the pan and wait to do the opposite side until right before you flip them over? Thank you
Yes, I dredge both sides at the same time!
Can I give more than five stars? I never would have attempted frying soft tofu but this is the BOMB. Crispy outside, melting tender inside, savory sauce…. I’m licking my plate.
Thank you Beth!!
Can we use potato starch in place of corn starch?
Hi Jeanne, sure can!
Yes!
Would this recipe work in the air fryer?
Hi Fanny, I don’t think it would work in the air-fryer. Once pan-fried, you could re-heat the pieces in an air fryer though.