Crispy Tofu

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  • Tofu – Firm or Extra Firm
  • 2 Tbs Vegetable Oil
  • 1 tsp chili pepper paste
  • ¼ tsp of a lemon or lime
  • 1 tsp packed brown sugar
  • 1 tsp rice wine vinegar
  • 1 tsp chopped garlic


  1. First, wrap the tofu in a towel and squeeze out the extra liquid – you might need to use more than one towel. Then you could either let the tofu rest in a dry towel for about 30 minutes – to absorb any extra liquid – or you could go ahead, slice the tofu into squares or triangles, and set to the side.
  2. In a pan, set to medium high, mix together the 2 tbs vegetable oil, 1 tsp chili pepper paste, ¼ tsp of lemon or lime juice, 1 tsp packed brown sugar, 1 tsp rice wine vinegar, and 1 tsp chopped garlic.
  3. Once the mixture begins to bubble, place the tofu in the pan, and turn the temperature down to medium for about 3-5 minutes or until golden brown. Remove the pan from the hot burner and flip the tofu, then return the pan to the hot burner and cook for another 3-5 minutes.
  4. If you could not fit all of the tofu into the pan, remove the cooked tofu from the pan, place the tofu on a sprayed cookie sheet, and put the tofu in the oven on warm, while cooking the rest of the tofu. If most of the ingredients were used up in the first batch of tofu, add more before cooking the second batch.
  5. Serve over rice with vegetables and your favorite Asian sauce – like soy sauce or duck sauce.


  • *I would highly advise wearing long sleeves – you don’t want to get burned by hot splattering oil, ouch!
  • *If you want the tofu to be extra crispy, place all of the tofu on a sprayed pan in the oven on the middle shelf on broil for 2-3 minutes – watching it carefully. Take the pan out of the oven, flip the tofu, and return to the oven for another 2-3 minutes.


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