Crispy Pan-Fried Tofu
The essential technique for glass-shatter crunch without deep frying
Why This Recipe Works
Cornstarch is the secret to achieving a glass-like crunch on tofu without the mess of deep frying. This technique produces durable cubes that maintain their texture even when tossed with heavy sauces.
Instructions
Pat the tofu cubes thoroughly dry with paper towels—removing surface moisture is the most important step for ensuring a proper sear.
Toss the dried tofu with cornstarch in a large bowl until each cube is evenly and lightly coated.
Heat the oil in a large skillet over medium-high heat until it shimmers but does not smoke.
Add the tofu to the skillet and cook until crisp and browned on all sides, about 8 to 10 minutes, using tongs to turn the cubes as they develop a deep golden color.
Transfer the tofu to a wire rack or paper towel-lined plate and set aside until ready to use. Serve immediately, while the exterior is still hot and crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days. Reheat in a dry skillet or oven to restore crispness.
