Spicy Pan-Fried Tofu was born on one of those evenings when I craved something warm, quick, and with a spicy kick. Spicy Pan-Fried Tofu, I realized, could be the perfect mix of comfort and heat, with flavors that reminded me of my favorite takeout but fresher and healthier. I wanted a dish that didn’t need a lot of ingredients but still packed in tons of flavor. The more I experimented, the more I found myself reaching for simple pantry spices and sauces to create just the right balance of heat, savory notes, and a hint of sweetness. Spicy Pan-Fried Tofu quickly became one of my go-to recipes whenever I needed an easy, plant-based meal.
Preparing the Tofu
The first step to making this dish great is preparing the tofu. I usually use firm tofu for this recipe, as it holds its shape well when pan-fried. After pressing out the excess water, I cut the tofu into bite-sized cubes. This makes it easier to cook evenly, giving each piece a nice, crispy texture on the outside. Once cubed, I toss the tofu in a light dusting of cornstarch, which helps the tofu brown beautifully in the pan, creating that perfect outer crunch that contrasts with its soft interior.
Building the Spicy Sauce
The sauce is where the magic happens. I mix up soy sauce, a dash of sriracha, a little bit of rice vinegar, and a sprinkle of brown sugar. This blend of ingredients brings out that perfect spicy-sweet balance. After the tofu is golden and crispy, I pour the sauce over, letting it coat each piece. The aroma as the sauce caramelizes is mouth-watering, and I find myself sneaking a bite or two before it even makes it to the plate.
When it’s done, Spicy Pan-Fried Tofu is ready to serve over a warm bowl of jasmine rice or alongside steamed vegetables. The tofu absorbs the sauce, becoming rich and flavorful with each bite. Every time I make this dish, it’s a reminder of how simple ingredients can come together to create something truly delicious. It’s become a favorite in my kitchen, not just for the taste but for the memories I’ve made while sharing it with friends and family.
Table of Contents
Chef’s Notes- Spicy Pan-Fried Tofu
- Make sure to press the tofu for at least 15–20 minutes to remove as much water as possible. This step is essential for achieving a crisp texture when frying. Use a tofu press or place the tofu between paper towels and weigh it down with a heavy object.
- Keep the pan at medium-high heat to ensure the tofu gets golden and crispy without burning. If it browns too quickly, lower the heat slightly.
- Fry the tofu in batches if necessary, so each piece has space to crisp up. Crowding the pan can make the tofu soggy instead of crispy.
- Let the spicy sauce sit for a few minutes before drizzling it over the tofu. This resting time allows the flavors to blend, resulting in a richer taste.
- If you like a deeper taste, lightly caramelize the onions and garlic in a pan before adding them to the sauce, which brings out their natural sweetness.
Spicy Pan-Fried Tofu
4
10
minutes10
minutes260
kcal20
minutesDiscover the irresistible flavors of Korean cuisine with this easy Spicy Pan-Fried Tofu recipe! Perfectly crispy on the outside and tender on the inside, this dish is enhanced by a vibrant, spicy sauce made from soy, garlic, and sesame. Whether you’re a seasoned cook or a kitchen beginner, you’ll love how simple it is to create a delicious, healthy meal in just 20 minutes. Ideal as a versatile side or a satisfying main, this tofu dish brings authentic taste to your table. Elevate your meals with this crowd-pleasing favorite and impress your family and friends with minimal effort!
Ingredients
14 oz extra-firm tofu pressed and cut into 8 slices
3 tablespoons canola oil
2 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
2 teaspoons Korean red pepper flakes (gochu-garu)
1 clove garlic finely minced
½ teaspoon brown sugar optional
2 tablespoons finely diced onions
2 green onions thinly sliced
1 tablespoon toasted sesame seeds
- Spices and Seasonings
2 teaspoons Korean red pepper flakes gochu-garu
1 clove garlic finely minced
½ teaspoon brown sugar optional
- Vegetables
2 tablespoons finely diced onions
2 green onions thinly sliced
- Garnish
1 tablespoon toasted sesame seeds
- Alternative Ingredients:
Tofu: Tempeh or seitan instead of tofu for a different protein option
Soy Sauce: Tamari as a gluten-free alternative to soy sauce
Gochu-garu: Red chili flakes in place of gochu-garu Korean hot pepper flakes
Sesame Oil: Peanut oil as a substitute for sesame oil
Vegetable Oil: Olive oil instead of vegetable oil for a different flavor profile
Toasted Sesame Seeds: Sunflower seeds instead of toasted sesame seeds for garnish
Sugar: Maple syrup or agave nectar as a replacement for sugar
Directions
- Prepare the Sauce – In a medium bowl, combine the low-sodium soy sauce, Korean red pepper flakes, minced garlic, finely diced onions, sliced green onions, toasted sesame oil, and brown sugar if using. Stir thoroughly until the sugar is fully dissolved and the ingredients are well integrated. Let the sauce sit for at least 5 minutes to allow the flavors to meld.
- Prep the Tofu – Take the extra-firm tofu and cut it into 8 equal slices, each approximately 1/4 inch thick. Gently pat each slice dry using a clean kitchen towel or paper towels to remove excess moisture, ensuring a crispier texture when frying.
- Cook the Tofu – Heat the canola oil in a nonstick skillet over medium-high heat, about 2 minutes. Carefully place the tofu slices into the hot oil, making sure not to overcrowd the pan to prevent sticking. Cook each side for roughly 5 minutes until golden brown and crispy, then transfer to a plate lined with paper towels to drain any excess oil.
- Combine and Serve – Arrange the crispy tofu on a serving platter. Evenly drizzle the prepared spicy sauce over each tofu slice, ensuring each piece is well coated. Garnish with a sprinkle of toasted sesame seeds and additional sliced green onions if desired. Serve immediately alongside steamed rice or your favorite side dish.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
- silicone spatula set
Notes
- For perfectly crispy tofu, ensure the tofu is well-pressed to remove excess moisture before frying. Avoid overcrowding the pan to allow even cooking and prevent sticking. Serve this spicy pan-fried tofu alongside steamed jasmine rice or mixed vegetables for a balanced meal. For added flavor, consider tossing in some fresh cilantro or a squeeze of lime juice before serving. To customize the dish, you can add sautéed mushrooms or bell peppers for extra texture and nutrients.
Nutrition Facts
- Calories: 260kcal
- Fat: 18g
- Saturated Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 350mg
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 5g
- Protein: 15g
- Vitamin A: 10IU
- Vitamin C: 5mg
- Calcium: 200mg
- Iron: 3mg
FAQ-Spicy Pan-Fried Tofu
Can I use a different type of tofu?
Yes, but extra-firm tofu is ideal for this recipe. Softer tofu may not hold its shape well and can fall apart during frying.
Is there a way to reduce the sodium content?
You can use low-sodium soy sauce or replace it with tamari or coconut aminos, which have less sodium. Also, adjust the amount to taste.
How do I keep the tofu crispy after frying?
Let the tofu cool on a wire rack instead of a paper towel, which can make it soggy. For serving, drizzle the sauce right before eating to preserve the crispiness.
Can I make this dish ahead of time?
This dish is best when fresh, but you can prep the sauce and tofu ahead. Store them separately and combine them just before serving.
What can I serve with Spicy Pan-Fried Tofu?
It’s great with steamed jasmine or brown rice, fresh veggies, or stir-fried greens. You can also use it as a filling for wraps or salads.
