Crispy Pan-Fried Tofu

Ingredients

• 1 lb Firm or extra-firm tofu (Cut into bite-sized pieces, then gently smash each piece; cracks are desirable because they create more surface area.)
• 2 tbsp Neutral cooking oil (Use a neutral oil suitable for pan-frying, such as canola, sunflower, or vegetable oil; the source describes this as a splash of oil, so the quantity is estimated.)
• 1 tbsp Plain flour, cornstarch, or rice flour (Add directly to the hot oil immediately before adding the tofu. Choose one flour; cornstarch or rice flour will produce a gluten-free coating.)
• Sweet-and-sour dipping sauce (Optional, for serving; the source does not provide a recipe or quantity.)

Steps

1. 1

   Cut the tofu into bite-sized pieces. Pat the pieces dry if they are noticeably wet so they will brown more readily and cause less splattering.

2. 2

   Gently smash each tofu piece with your hand or the flat side of a utensil. Do not worry if the tofu develops cracks; the irregular surfaces and cracks create more area for crisp edges.

3. 3

   Heat the neutral oil in a wide skillet over medium to medium-high heat until it is hot and shimmering. Use a pan large enough to hold the tofu in a mostly single layer.

4. 4

   Add the flour directly to the hot oil and spread it across the pan as evenly as possible. This flour-in-oil step helps the tofu become crisp and helps reduce oil splashes.

5. 5

   Carefully add the smashed tofu pieces to the pan in a single layer. Leave space between pieces where possible, and take care to avoid splashing the hot oil.

6. 6

   Leave the tofu undisturbed while the first side cooks. Do not flip or move it prematurely; wait until the underside is properly golden brown and crisp, which helps prevent sticking and softening.

7. 7

   When the bottoms are deeply golden and release from the pan more easily, turn the tofu pieces with tongs or a spatula. If a piece resists, give it more time rather than forcing it loose.

8. 8

   Cook the second side until it is also beautifully golden and crisp, about 3 to 5 minutes. Turn the pieces once more if needed so the edges become crunchy on multiple sides.

9. 9

   Transfer the crispy tofu to a plate. Serve immediately with sweet-and-sour dipping sauce, or use it with rice noodles and a savory soy-sauce dressing in a Vietnamese noodle dish.

Notes

The source does not specify exact tofu, oil, or flour quantities, cooking temperature, or cooking times; those amounts and timings are practical estimates. For the best texture, avoid crowding the pan and do not flip until the first side is properly golden. The tofu can also be served in Bún Đậu Chấm Nước Tương, a Vietnamese-style combination of crispy tofu, rice noodles, and savory soy dressing.

Nutrition per serving

• appetizer
• main
• vegan
• vegetarian
• crispy
• pan-fried
• Vietnamese
• dairy-free