Go Back
–+ servings
Bowl of pan-fried tofu cubes coated in teriyaki sauce and topped with scallions.
Print Recipe
5 from 8 votes

Crispy Pan-Fried Tofu with Sticky Teriyaki Sauce

The key to crispy pan-fried tofu is tossing it in corn starch! This recipe is simple to make and comes out perfectly golden on all sides. Served with a quick sticky teriyaki sauce that perfectly coats the tofu and is topped with fresh scallions and sesame seeds. It's out of this world delicious!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Japanese
Diet: Vegan, Vegetarian
Servings: 4
Calories: 141kcal
Author: Alison Corey

Equipment

Ingredients

Tofu

  • 14 ounce extra-firm tofu
  • 1 tablespoon corn starch
  • 1 tablespoon olive oil

Sauce

  • ½ cup teriyaki sauce
  • 1 tbsp ginger paste or grated fresh ginger
  • 2 cloves garlic minced
  • 1 tablespoon corn starch

Garnish

  • 1 teaspoon sesame seeds
  • 1 scallion cut on an angle

Instructions

  • Drain the excess water from the tofu container. Use a tofu press to remove the extra water from the block. Press for 20 minutes. If you do not have a press, place two paper towels on the bottom and top of the tofu block. Put the block on a plate. Then place a heavy pan on top of the tofu. Add additional weight if needed. Press for 15-30 minutes. Change the paper towels halfway through.
  • Cut the tofu block into ½ inch cubes, and add to a bowl.
  • Top with corn starch, and gently toss with your hands until evenly coated. Do not use a metal spoon as this will break and crumble the tofu.
  • Add olive oil to a skillet over medium-high heat. Preheat the skillet for a few minutes then add the tofu. Cook on each side of the tofu until crisp and golden brown. About 3 minutes per side. Use chopsticks or tongs to flip the tofu cubes.
  • While tofu is cooking, whisk together the teriyaki sauce, ginger paste, garlic, and corn starch.
  • Once the tofu is crisped on all sides, add the sauce to the skillet. It will thicken quickly! Toss the tofu in the sauce so that it is coated on all sides. Remove from the heat as soon as the sauce thickens.
  • Transfer to a bowl, and top with sesame seeds and chopped scallions.

Notes

Tips for Making Pan-Fried Tofu
  • Use extra-firm tofu.
  • Preheat your skillet, so that it's hot when you add the oil and tofu.
  • Use a non-stick skillet.
  • Don't overcrowd the pan. Give the cube's space so that they get nice and crispy on all sides.
  • Use chopsticks or tongs to turn the tofu while cooking. This will give you more control, and ensure that all sides get cooked.
  • For a less sticky sauce leave out the corn starch in the sauce.
  • Store in the refrigerator in an airtight container for up to 3 days.
Serving Ideas
  • White or brown rice
  • Noodles
  • Salads
 

Nutrition

Calories: 141kcal | Carbohydrates: 12g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1445mg | Potassium: 251mg | Fiber: 1g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg