Learn how to make Crispy Tofu with this easy and delicious recipe that you can make in your air fryer, oven or on a skillet. Just a few ingredients and you’ll have the crispiest tofu on your table in less than 30 minutes. Gluten-free, dairy-free, vegan and low carb.
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Updated March 2023
Crispy Tofu Recipe
Love tofu but not sure how to make it taste good? This Crispy Tofu is quick, simple and easy to make with just a few ingredients. My family loves experimenting with tofu recipes and with this fool-proof method for cooking tofu, you’ll get the crispiest tofu that can even convince tofu skeptics to change their tune.
The secret to making tofu crispy is draining and pressing your tofu. Then you coat the tofu in some arrowroot starch for that extra crispy coating. Then you can choose to cook it in the air fryer, oven or on the stovetop.
Toss it with our savory sauce and serve it with your favorite veggies or over some cauliflower rice for a complete vegan meal. Or make a double batch for meal prep to store it in the fridge to keep on hand throughout the week!
Recipe Ingredients
This easy tofu recipe uses gluten-free ingredients that you probably already have in your kitchen pantry. You can make the tofu using the air fryer, oven or on the stovetop. Serve with your favorite veggies or use different seasonings if you like.
We like to pair ours with cauliflower rice and finished off with a sprinkle of sesame seeds!
For the tofu:
- Tofu: Opt for extra-firm tofu. For best results, be sure to drain and press beforehand. You can check out my post on how to cook tofu for a tutorial. Arrowroot starch – works like cornstarch to make the tofu nice and crispy
- Salt + Black pepper, to taste
- Coconut aminos: Can sub with gluten-free Tamari or low sodium soy sauce if preferred.
- Avocado Oil: Or neutral oil of choice.
Optional for extra flavor and crispiness:
- Nutritional yeast:
- Toasted Sesame Oil
- Paprika
- Garlic Powder
For the sticky sauce:
- Coconut aminos: Use gluten free tamari or low sodium soy-sauce if you don’t have coconut aminos or have no allergies to soy.
- Rice Wine Vinegar: This type of vinegar is less acidic than regular distilled vinegar but you can also sub with apple cider vinegar.
- Coconut nectar syrup: Or sub with preferred liquid sweetener of your choice. Maple syrup, date syrup, honey (if not vegan) or a sugar-free sugar substitute to make a low carb or keto tofu.
- Sesame Oil: Packed with antioxidants, sesame oil adds so much more than just flavor!
- Fresh Ginger: Grated.
- Garlic Cloves: Minced.
- Red Pepper flakes: to taste for a kick of spice.
- Arrowroot starch: works like cornstarch to thicken the sauce (sub with 1/4 tsp xanthan gum for keto)
- Water: As needed to thin out the sauce.
To serve:
- Sesame seeds – Sprinkle some sesame seeds over your stir fry for a top-of-the-line garnish.
- Green onions – thinly sliced.
How to Make Crispy Tofu
This flavorful homemade dinner cooks up in no time. Then, just serve it over cauliflower rice and add the sesame seeds to finish it off!
- Prepare Tofu:
- Tear or cut the tofu into 1-inch chunks.
- Coat: Place tofu in the bowl and add seasonings and starch. Toss well until all sides of the tofu is coated.
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- Cook the tofu using your preferred method:
- Bake tofu in the oven: Preheat the oven to 415F. Line a large baking sheet with parchment paper. Spread the tofu on the baking sheet and bake in a preheated oven for 22-28 minutes, or until golden and crispy – flipping halfway through and watching carefully that the tofu does not burn.
- Air fry tofu: Add the tofu into the air fryer basket in a single layer, (you will have to cook batches). Air Fry at 375F for 15 minutes, or until golden and crispy, flipping halfway through.
- Pan fry tofu: Heat 3 Tbsp avocado oil in a large nonstick skillet over medium-high heat. Once the pan is nice and hot, add tofu, in a single layer (you may have to cook in batches) and cook for 4-5 minutes on each side until, golden brown and crispy on all sides.
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- Meanwhile, make the sauce:
- In a large pot or wok, whisk together the sauce ingredients. Bring to a boil over medium-heat, allowing to bubble for 1 minute. Once boiling, bring the heat down to medium and cook until the sauce is thick and glossy, about 2-3 minutes. Add more water, as needed to thin out sauce to desired consistency.
- Coat tofu with sauce: Once tofu and sauce are done, add tofu to the pot and heat on medium. Use tongs or chopsticks to toss gently, until every piece is coated and heated through.
Serve
- Garnish and serve: Remove from heat, sprinkle with green onions and sesame seeds and serve.
Variation Ideas
Want to tweak this recipe? No problem! It’s so easy to customize with your favorite ingredients. Here are a few tasty stir fry variations to try:
- Make it Spicier: If you’d like to add some heat to your stir fry, mix in some more hot sauce or chili paste, to taste.
- Serve Over Noodles or Pasta: Not feeling the cauliflower rice? This dish would taste great over your favorite grain-free or gluten-free pasta or zucchini noodles instead.
- Add Nuts: Need more crunch for your munch? Peanuts or walnuts would be a very yummy addition to this dish.
- Sub Tofu: If desired, you can replace the tofu any kind of vegan meat substitute you prefer. If you’re not vegan or vegetarian, you can totally use chopped chicken or beef instead of tofu. Don’t be afraid to play around with the protein in your stir fry.
Tips for the Crispiest Tofu
This recipe is fast and fabulous, especially if you bear in mind these quick tips and suggestions.
- Use Extra Firm Tofu: Extra-firm tofu has a low liquid content that makes it optimal for stir frying. Even so, I still recommend removing as much moisture as you can. Do this by applying pressure on the block of tofu with a paper towel for 5-10 minutes.
- Remove Moisture From Tofu: Before you make your stir fry, you’ll want to remove as much liquid as possible from your tofu. This will ensure that it cooks up nice and crispy. Draw out the moistre by sandwiching your block of tofu between two paper towels and weighing it down with a heavy plate or two.
Serving Suggestions
This vegan tofu is a hearty meal on its own, but there are also plenty of other dishes it goes great with, like these ones.
- Pair with Salad: This easy Kale Salad is always a great stir fry side dish. It’s vegan as well!
- Serve with Spring Rolls: You can’t go wrong by pairing your stir fry with some Authentic Chinese Spring Rolls. Bake them, fry them, or cook them in the air fryer.
- Pair with Potatoes: Nothing is more comforting than a hot, creamy serving of Mashed Potatoes. My Instant Pot recipe is so easy to throw together and such a great side for this tofu stir fry
How to Store and Reheat Leftovers
Leftover pan seared tofu should be stored in an airtight container in the fridge. It will keep well for up to 3 days. You can reheat your stir fry in the microwave in 15-second increments or warm it over low heat on the stove.
Can I Freeze Extras?
You can definitely freeze your tofu leftovers if you’d like. However, the texture of the veggies or tofu won’t be as crispy after they’ve been frozen. If you don’t mind this, then go ahead and freeze your stir fry for up to 2 months. Just thaw it out in the fridge before you reheat it.
More healthy tofu recipes:
Learn how to make Crispy Tofu with this easy and delicious recipe that you can make in your air fryer, oven or on a skillet. Just a few ingredients and you'll have the crispiest tofu on your table in less than 30 minutes. Gluten-free, dairy-free, vegan and low carb.
- 14-16 oz organic extra-firm tofu
- 2 tbsp coconut aminos, can sub with gf Tamari or low sodium soy sauce
- 1 1/2 tbsp nutritional yeast
- 1/2 tbsp toasted sesame oil
- 1/2 tbsp avocado oil or neutral oil of choice
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- pinch salt + black pepper or to taste
- 1 1/2 - 2 tbsp arrowroot starch (may sub with tapioca starch or cornstarch)
- 1/2 cup coconut aminos , you can also use gluten free tamari or low sodium soy sauce if not allergic to soy
- 2 tablespoons apple cider vinegar OR 3 Tbs rice wine vinegar OR 3 Tbs rice wine vinegar
- 3 tablespoons coconut nectar syrup , or sub with preferred liquid sweetener of your choice. Maple syrup, date syrup, honey (if not vegan) or a sugar-free sugar substitute to make a low carb or keto
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon freshly grated or minced ginger
- 2 garlic cloves , minced
- 2 1/2 tablespoons arrowroot starch , or tapioca starch (may sub with cornstarch as well) - use 1/4 - 1/2 tsp xanthan gum for keto.
- Fine sea salt , to taste
- 2 tablespoons water , as needed to thin out sauce , as needed to thin out sauceFine sea salt , to tasteFor garnish and servingThinly sliced green onion, freshly chopped parsley and toasted sesame seeds
- Thinly sliced green onion,and toasted sesame seeds
If pressing tofu: Use a tofu press to remove excess moisture or place the block of tofu between two paper towel lined heavy plates or blocks for 10 minutes.
Cut the tofu into even-sized 1-inch cubes.
Add the tofu cubes to a bowl. Season with coconut aminos, nutritional yeast, sesame oil, paprika, garlic powder, salt and black pepper. Toss gently to coat then let it sit for at least 15 minutes. Then sprinkle with arrowroot starch (in 1/2 tablespoon increments, mixing in between so that it’s easier to combine).
Add the tofu into the air fryer basket in a single layer, (you will have to cook batches). Lightly coat with avocado oil spray. Air Fry at 375F for 15 minutes, or until golden and crispy, shaking the basket or flipping each piece halfway through.
Preheat the oven to 415 F.
Line a baking sheet with parchment paper. Spread the tofu on the baking sheet and bake in a preheated oven for 22-28 minutes, or until golden and crispy - flipping halfway through and watching carefully that the tofu does not burn.
Optional: Set the oven to broil for the last 2-3 minutes for charred tops.
Heat 3 Tbsp avocado oil in a large nonstick skillet over medium-high heat. Once the pan is nice and hot, add tofu, in a single layer (you may have to cook in batches) and cook for 4-5 minutes on each side until, golden brown and crispy on all sides.
In a large pot or wok, whisk together the sauce ingredients. Bring to a boil over medium-heat, allowing to bubble for 1 minute. Once boiling, bring the heat down to medium and cook until the sauce is thick and glossy, about 2-3 minutes. Add more water, as needed to thin out sauce to desired consistency.
Coat tofu with sauce: Once tofu and sauce are done, add tofu to the pot and heat on medium. Use tongs or chopsticks to toss gently, until every piece is coated and heated through.
Garnish and serve: Remove from heat, sprinkle with green onions and sesame seeds and serve.
Recipe Video
How to Store and Reheat Leftovers
Leftover pan seared tofu should be stored in an airtight container in the fridge. It will keep well for up to 3 days. You can reheat your stir fry in the microwave in 15-second increments or warm it over low heat on the stove.
How to freeze
You can freeze your tofu leftovers if you'd like. However, the texture of the veggies or tofu won't be as crispy after they've been frozen. If you don't mind this, then go ahead and freeze your stir fry for up to 2 months. Just thaw it out in the fridge before you reheat it.
Dana -
Perfection!! Crowd pleaser to say the least! Definitely will be making for life. I like spicy so i added some red chilly flakes and was just the right tingle. Thanks!