20-Minute Crispy Pan-Fried Tofu
Crispy on the outside and soft on the inside, this pan-fried tofu is coated in a flavorful garlicky sauce with ginger, chili, and Sichuan bean paste. Packed with plant-based protein, fiber, and healthy fats, it’s a quick, satisfying, and wholesome meal that pairs perfectly with steamed rice.
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.
