This pan-fried tofu with garlicky sauce is a simple yet flavor-packed dish that pairs a crisp exterior with a soft, tender interior.
Rich in plant-based protein, fiber, and heart-healthy fats, it’s naturally low in saturated fat and carbs.
Quick to prepare and satisfying, it’s an ideal choice for everyday meals, weeknight dinners, or easy meal prep.
20-Minute Crispy Pan-Fried Tofu
Equipment
- 1 wok or large frying pan
- 1 spatula or cooking tongs
- 1 small mixing bowl
- 1 knife
- 1 cutting board
- Kitchen paper or clean tea towel
Ingredients
For the Tofu:
- 600 g medium-firm tofu
- 2 tbsp corn starch
- 2 tbsp cooking oil
For the Garlic Sauce:
- 1 tbsp cooking oil
- 1 tsp minced ginger
- 1 tbsp minced garlic
- 2 fresh chilies finely chopped (adjust to taste)
- ½ tbsp Sichuan chili bean paste
- 1 ½ tbsp Shaoxing rice wine
- 1 ½ tbsp black rice vinegar
- 1 tbsp sugar
- 3 tbsp water
- 1 tbsp corn starch
- 1 stalk scallion finely chopped, for garnish
Instructions
- Tofu Preparation – Cutting and Draining: Begin by carefully removing the block of medium-firm tofu from its packaging. Pat it dry with a clean kitchen towel or paper towels to remove any excess moisture. This step is essential to ensure the tofu crisps up nicely during frying. Cut the tofu into even squares, approximately 1.5 cm (½ inch) thick. Uniform pieces will cook evenly and achieve a consistent golden crust.
- Coating Tofu – Cornstarch Layer: Place the cut tofu on a plate or tray. Lightly sprinkle corn starch over each piece, making sure to coat all sides evenly. The thin layer of cornstarch is crucial—it creates a delicate, crispy shell while keeping the inside soft and tender. Gently press the cornstarch onto the tofu without breaking the pieces.
- Heating the Pan – Oil Preparation: Take a wok or large non-stick frying pan and heat it over high heat. Pour in 2 tablespoons of cooking oil, swirling to coat the surface evenly. Wait until the oil shimmers but doesn’t smoke, indicating it has reached the right frying temperature. Properly heated oil ensures the tofu forms a crisp exterior rather than sticking to the pan.
- Pan-Frying Tofu – First Side: Carefully place the tofu squares into the hot oil, leaving space between each piece so they don’t touch. Overcrowding the pan lowers the temperature and prevents crisping. Fry on medium heat until the bottom side turns golden brown and slightly firm, about 3–4 minutes. Resist the urge to move them too early to allow a crust to form.
- Pan-Frying Tofu – Second Side: Gently flip each tofu square using a spatula or tongs. Cook the other side until it matches the golden-brown color of the first side. Adjust heat if necessary to avoid burning. Once both sides are crisp, transfer the tofu to a plate lined with paper towels to drain excess oil. Repeat with any remaining tofu in batches.
- Sauce Preparation – Mixing Liquid Ingredients: While the tofu is frying, prepare the garlic sauce. In a small bowl, combine 1 ½ tablespoons of Shaoxing rice wine, 1 ½ tablespoons of black rice vinegar, 1 tablespoon sugar, 3 tablespoons of water, and 1 tablespoon of corn starch. Stir well until the sugar dissolves and the cornstarch is fully incorporated. This mixture will thicken the sauce once cooked.
- Stir-Frying Aromatics – Ginger, Garlic, and Chili: In the same wok used for frying tofu, remove excess oil if necessary, leaving about 1 tablespoon. Heat the oil over medium heat and add 1 teaspoon minced ginger, 1 tablespoon minced garlic, and 2 finely chopped fresh chilies. Add ½ tablespoon of Sichuan chili bean paste. Stir-fry for 30–60 seconds until fragrant. This step releases the essential flavors and aroma that define the dish.
- Cooking the Sauce – Thickening and Combining: Pour the prepared liquid mixture into the wok with the aromatics, stirring continuously. Keep the heat on medium and allow the sauce to simmer for 1–2 minutes. The cornstarch will activate, thickening the sauce to a glossy consistency. Taste and adjust seasoning if needed, balancing sweetness, acidity, and spice.
- Combining Tofu with Sauce – Gentle Coating: Carefully add the pan-fried tofu back into the wok with the sauce. Using a spatula or spoon, gently toss and turn the tofu until each piece is evenly coated in the rich, garlicky sauce. Be gentle to avoid breaking the tofu while ensuring the sauce clings to every piece.
- Garnishing and Serving – Final Touches: Transfer the tofu to a serving plate, drizzle any remaining sauce over the top, and sprinkle finely chopped scallions for a fresh, vibrant finish. Serve immediately with steamed rice or your favorite side dishes. Enjoy the crispy, tender tofu with the bold, flavorful garlic sauce while it’s warm for the best experience.
Notes
- Use medium-firm tofu for best results; it holds its shape during frying while staying soft inside.
- Pat the tofu thoroughly dry before coating with cornstarch to achieve a crisp, golden exterior.
- Adjust chili levels according to your spice preference; start with less if unsure.
- Stir the sauce continuously while adding the liquid mixture to prevent lumps from forming.
- Serve immediately for optimal texture; the tofu may soften if left too long in the sauce.
- Shaoxing rice wine and black rice vinegar are essential for authentic flavor, but substitutes can be used if unavailable.
Chef’s Secrets – Tricks For Perfect Tofu
Achieving the ideal pan-fried tofu involves both preparation and technique.
Always drain and pat the tofu dry—excess moisture prevents crisping.
Lightly dusting with cornstarch ensures a delicate crust that forms quickly in hot oil.
When frying, avoid overcrowding the pan; this maintains consistent heat and a uniform golden color.
For the sauce, mix cornstarch and liquids thoroughly before pouring into the wok to ensure smooth, glossy coating.
Finally, gently toss the tofu in the sauce rather than stirring aggressively to keep the pieces intact and perfectly coated.
Serving Suggestions – Delicious Meal Pairings
This garlicky pan-fried tofu pairs wonderfully with plain steamed rice, quinoa, or brown rice to balance the bold flavors.
For added freshness, serve alongside lightly sautéed greens, bok choy, or a crisp cucumber salad.
Garnishing with additional scallions or a sprinkle of toasted sesame seeds enhances both flavor and visual appeal.
It also works well as part of a larger meal, alongside stir-fried vegetables or a light soup, making it versatile for weeknight dinners or meal prep.
Storage Tips – Keeping Tofu Fresh Longer
Store any leftovers in an airtight container in the refrigerator for up to 2–3 days.
To maintain texture, it’s best to keep the tofu separate from the sauce and reheat briefly in a non-stick pan before combining.
If the sauce thickens too much in the fridge, add a small splash of water or rice wine to loosen it while reheating.
Freezing cooked tofu is possible, but it may change the texture slightly, making it chewier after thawing—still delicious but different from freshly fried.
Frequently Asked Questions
1. Can I use silken tofu instead of medium-firm tofu?
Silken tofu is too soft for pan-frying and will likely break apart. Medium-firm or firm tofu is ideal as it holds its shape while still being tender inside.
2. How can I make the dish less spicy?
Simply reduce or omit the fresh chilies and Sichuan chili bean paste. You can also substitute with a mild chili sauce or paprika for flavor without the heat.
3. Can I make this recipe oil-free or low-fat?
You can use a non-stick pan with minimal oil or air-fry the tofu for a lighter version. The sauce can be made without extra oil, but a small amount of oil enhances flavor and mouthfeel.
4. What are good alternatives for Shaoxing rice wine?
Dry sherry or mirin can be used as substitutes. If neither is available, a mix of white wine and a pinch of sugar works in a pinch, though it slightly alters the traditional flavor.
5. How can I reheat leftovers without making tofu soggy?
Reheat the tofu in a lightly oiled non-stick pan over medium heat to crisp it again, then gently add the sauce. Avoid microwaving directly in the sauce as it softens the tofu too much.
