Whether you're looking for a tasty vegan dish, or you simply want to make a quick healthy delicious meal, this Pan Fried Tofu with Sweet and Spicy Sauce is a winner. And it's incredibly easy to make!
Over the years I’ve learned tofu isn’t just a healthy option, it’s a delicious one too! This tofu recipe was given to me by my son. He's been making it all the time and he wanted me to try it becasue he thought it might be good enough to make the cut for Panning The Globe. He was right. If you love quick, easy, healthy, big flavor delicious dishes, this one is for you!
We're talking golden-brown bite-sized pieces of pillowy tofu bathed in a simple yet vibrant sauce that hits all the right flavor notes—salty, sweet and spicy with a sesame and garlic kick. Seriously satisfying! And ready in under 30 minutes.
An Easy Tofu Recipe (Seriously!)
When I say this is an easy tofu recipe, I mean it! I've tried many techniques for making pan-fried tofu – recipes that require squeezing the tofu under a press for 30 minutes to completely drain it of liquid, or others that have you toss the tofu with cornstarch for extra crispness.
Honestly, this recipe makes both of those extra steps seem unnecessary and even potentially detrimental. Tofu with no moisture may crisp up really well, but the inside tends to be dry and hollow. And although I've sometimes had luck using cornstarch on my tofu, I've also had times when the cornstarch layer got goopy, stuck to the pan, and the tofu ripped when I tried to get it out.
So when I followed this recipe that my son recommended, I was delighted to learn that without the press or the cornstarch, the pan-fried tofu came out perfect, time after time!
2 Easy Steps to Perfect Fried Tofu
It's SO simple to make great fried tofu that's golden and crispy on the outside, yet tender and fluffy inside—if you follow these two simple steps:
#1 Pat The Tofu Dry Before Sautéing it. Slice the block of tofu into your desired sized pieces, then place them between layers of paper towels (or a clean dish towel) and gently press down to remove surface moisture. This approach contributes to that desirable golden color and crisp texture (without making the inside dry and hollow).
#2 Pan Fry the tofu. Fry the tofu in a skillet over medium high heat with just a small amount of oil. Don't crowd the pan - cook it in batches if it doesn't all fit into the pan in a single layer. Allow the tofu to sit undisturbed in the pan until the bottom is golden brown, then flip it over and brown the other side - done!
This pan fried tofu is golden and crisp on the outside, silky soft inside. Pan fried tofu is way healthier than deep fried tofu and requires much less oil and mess.
A Great Sauce for Fried Tofu
Even the best fried tofu can use a good sauce and this one truly steals the show. This boldly flavored sweet and spicy sauce is easy to make - with no cooking required - and it elevates the tofu to something truly special.
The secret ingredient here is Gochugaru (Korean Chili Flakes). Compared to standard crushed red pepper flakes, Gochugaru is a bit milder in heat and far more complex in flavor. It's wonderfully fruity and smoky, with a hint of sweetness, adding so much zing and excitement to this dish!
Look for Gochugaru in the Asian section of your grocery store or order it online. And if you become a fan, also try this Korean Cucumber Salad recipe made with Gochuguru.
Ready to get cooking? Here's what you'll need to make this delicious tofu dish:
Ingredients
For the Pan Fried Tofu
Firm tofu is the best choice. It gives you that ideal combination of a crisp exterior and a tender, pillowy interior. Skip the silken varieties, which are too soft and won't hold their shape, and extra-firm will be too tough.
For frying tofu, use a neutral oil with a high smoke point: Because tofu has such a mild, delicate flavor, it's best to choose an oil that won't overpower it. Think grapeseed, canola, or light olive oil. Since you'll be pan-frying over medium heat, a high smoke point oil is key to prevent burning.
For the Sweet and Spicy Sauce
Garlic & Scallions: These fresh aromatics lay the groundwork for a truly flavorful sauce.
Gochugaru (Korean Chili Flakes): This is the star of our amazing sauce. See below for more about Gochugaru.
Maple Syrup: For a touch of natural sweetness.
Soy Sauce: I love Kikkoman Soy Sauce for its reliable flavor in Asian dishes, but feel free to use your favorite soy sauce brand. For a gluten-free or soy-free alternative, you can sub in coconut aminos or tamari.
Sesame Oil: I find that not all sesame oils are created equal. For rich sesame flavor, I like to use Spectrum Toasted Sesame oil or Kadoya Sesame Oil.
How To Make It
Here's a simple walkthrough of the steps. For the full recipe details and measurements, keep scrolling down to the recipe card.
First, prepare the tofu: Slice the block of tofu into bite-sized pieces, then gently press them between layers of paper towels (or a clean kitchen towel) to draw out excess surface moisture. This will help the tofu brown when you sauté it.
Next, pan-fry the Tofu: Heat your neutral oil in a heavy skillet over medium-high heat. Add tofu pieces in a single layer—don't overcrowd the pan. Let them cook, undisturbed, until they're light golden brown on the bottom. Then, flip them with a spatula and brown the other side.
To make the sweet and spicy sauce, simply whisk all the ingredients together in a small bowl: garlic, scallions, soy sauce, sesame oil, maple syrup, and Gochugaru.
To Serve
Once the tofu is perfectly golden and the sauce is ready, it's time to enjoy.
Divide the warm, pan fried tofu among your plates and generously spoon the sweet and spicy sauce over the top and sprinkle with fresh chopped scallions.
This versatile fried tofu recipe makes a fantastic vegan side dish within a larger meal. It is also a wonderfully satisfying main dish for lunch or dinner. I like to serve it over rice and/or with a crisp green salad.
If you try this dish, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
Recipe
Easy Pan Fried Tofu with Sweet and Spicy Korean Sauce
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
If you like your tofu in perfect bite sized pieces that are golden on the outside, tender and pillowy inside, follow our simple cooking technique. Pan fried tofu can be enjoyed in so many different ways but we especially love it topped with a simple sweet and spicy Korean-inspired sauce. This is a quick and easy dish that you can whip up in under a half hour from start to finish and makes a great lunch, dinner or vegetarian side dish with any Asian meal.
Adapted, minimally, from a recipe in the cookbook Power Vegetables by Peter Meehan
Ingredients
- 1 garlic clove, minced
- 4 scallions, sliced, divided
- 2 teaspoons gochugaru (Korean chili flakes)
- 2 teaspoons maple syrup or sugar
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 pound firm tofu
- ¼ cup neutral high smoke point oil (such as canola, avocado or light olive)
Instructions
- To make the sauce, whisk together the garlic, half the scallions, gochugaru, maple syrup, soy sauce and sesame oil. Set aside while you fry the tofu.
- Cut the tofu into bite-sized pieces (24-36 pieces)
- Place tofu on a paper towel, top with a double layer of paper towels, and press down gently to absorb surface moisture from the tofu. This will help the tofu brown when you sauté it.
- Heat oil in a large skillet over medium heat. Add as many tofu pieces as will fit in a single layer and cook until golden on the bottom, then flip, 5-7 minutes per side. Transfer to a serving plate and repeat with remaining tofu.
- Pour sauce over tofu, sprinkle with remaining sliced scallions, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: lunch, dinner or side
- Method: pan fry
- Cuisine: korean
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