Perfectly Pan Fried, Golden Tofu

 Pan frying tofu can produce some disappointing results if you don’t use the right tools. This is the method I use to get a perfect, golden skin.











1 teaspoon chili powder
1 teaspoon ground yellow mustard seed
1/2 teaspoon salt
1 1/2 tablespoons coconut oil
15-20 ounce block of extra firm tofu – I used Wildwood Super Firm Sproutofu

Important tools:

Large, stainless steel pan – this is the easiest way to get the golden crust on the outside of your tofu
Fish turner – a normal spatula will tear the tofu when you try to flip it. Fish turners are thin & flexible; ideal for this purpose. My favorite is the Oxo fish turner.

OXO Fish Turner

OXO Fish Turner










1 Butcher your tofu :

Slice into 1/4" pieces.

Slice into 1/4″ pieces.

Flip onto the broad side in 2 stacks & slice diagonally.

Flip onto the broad side in 2 stacks & slice diagonally.
























2 Combine chili powder, ground mustard seed and salt. Sprinkle evenly over the wide faces of the sliced tofu.
3 Heat coconut oil in a large frying pan or skillet over a medium flame until hot.
4 CAREFULLY place tofu into pan so that each piece touches the bottom. You might have to fry in 2 batches if your pan isn’t large enough. I use tongs for this & wear an apron.  Place pieces individually and be sure not to drop them in. The water content of your tofu will make the oil spit.
5 Fry tofu for 5 minutes, or until a golden skin forms on one side. Carefully flip using a thin, flexible spatula. This is the moment that can make or break (literally) your tofu. Aim your spatula down slightly toward the pan, not parallel, and let it flex under the tofu to lift it while keeping the golden, perfectly fried skin intact.
6 Fry the other side for about 5 minutes,  until golden.







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