Pan-fried tofu is crisp, golden, and the perfect plant-based protein staple recipe to keep on hand. This tofu is marinated for just 15 minutes then pan-fried until golden.
1teaspoonhoneyadjust to taste; maple syrup also works
¼teaspoongarlic powder
¼teaspoononion powder
freshly ground black pepperto taste
2 to 3tablespoonscanola oilsee note #2
Instructions
Slice tofu into about twenty ½-inch cubes. In a medium bowl or shallow dish, whisk together the vegetable broth, soy sauce, nutritional yeast, apple cider vinegar, honey, garlic powder, onion powder, and black pepper.
Add the cubed tofu to the marinade, tossing to fully cover all pieces. Marinate for at least 15 minutes and up to 24 hours. If needed, stir the tofu halfway through so that it is evenly marinated.
Heat a 12-inch skillet (I like using my cast iron skillet for this) over medium heat. Drizzle with enough oil to fully coat the pan, about 2 to 3 tablespoons.
Once hot and shimmering, add one piece of tofu. The oil is hot enough if the tofu sizzles. Add all tofu pieces (do not add the marinade!), cooking the tofu in batches if needed.
Pan-fry for 3 to 5 minutes on one side, until golden. Flip the tofu and cook until the reverse side is browned. Continue cooking the tofu, stirring occasionally, until it is golden throughout.
The goal is crisp and golden tofu, which takes anywhere from 10 to 15 minutes, depending on pan type and stove heat. 15 minutes yields tofu that is almost blackened on some sides, whereas 10 minutes results in softer golden tofu.
Remove tofu from the stove. Serve in grain bowls, with pasta, or anywhere that needs protein.
Notes
Tofu: This method works with firm and super-firm tofu. Super firm tofu yields firmer and denser tofu, while firm tofu yields softer tofu.
Canola oil: This is a neutral, inexpensive oil that handles high heat well. Vegetable oil, peanut oil, olive oil, and avocado oil also work well, though olive oil does not have a neutral flavor.
Tofu shape: I enjoy cubed pan-fried tofu because it results in a variety of textures from some sides getting cooked longer than others. If you prefer a piece of tofu that is uniformly cooked on all sides, I recommend slicing the tofu into thin 2-inch squares. Sliced tofu cooks more quickly.
Leftovers: Best within 3-4 days. Keep refrigerated. Reheat on the skillet over medium heat. The tofu can be marinated in the fridge for up to 24 hours.
This pan-frying method also works without marinating the tofu, but it will no be as crisp without the nutritional yeast and honey.