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crunchy pan-fried silken tofu
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5 from 2 votes

Pan-Fried Soft Tofu

For a quick, vegan, protein-packed dinner with tons of savoury flavour, I choose pan fried tofu. It uses the most basic ingredients and goes well with anything.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Servings: 1 bowl
Calories: 383kcal
Cost: $2.05


  • 1 tube silken tofu or soft tofu 250g to 350g; see Note 1
  • 1/4 cup cornstarch or tapioca starch (arrowroot) 30g
  • 1 tsp garlic powder 3g *optional
  • 1/2 tsp kosher salt or 1/4 tsp fine salt 2g
  • 2 tbsp cooking oil 25g; use one with a high smoking point like avocado oil
  • 1 tbsp soy sauce 15g


  • Drain the tofu and pat dry thoroughly with a kitchen towel. Gently slice into 1-inch thick pieces.
  • Mix cornstarch, garlic powder, and salt together in a bowl. Add tofu pieces to this bowl one by one and coat each side in cornstarch. (Add more cornstarch as needed.)
  • Add oil to a wok or skillet on medium-high heat. If you have a laser thermometer, the pan should read 400 °F. Add tofu in a single layer; they should start sizzling instantly. Fry in batches if you have to (replenish the oil if it gets absorbed).
  • Flip the tofu as they brown on the bottom until all sides are crispy and golden, being careful not to break them apart. Once they're done, transfer them to a plate or bowl.
  • Drizzle with soy sauce and eat as is or read above for 3 ways to take this recipe further.