Crisp Pan-Fried Tofu with Chili-Soy Glaze
Firm tofu pan-fried until golden and crisp, then coated in a spicy-sweet chili-soy glaze that adds a punch of flavor. This asian-inspired vegan ready in about 25 minutes pairs cornstarch, vegetable oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz block, pressed and cut into 1/2-inch cubes firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sriracha sauce
- 1 tbsp rice vinegar
- 1 clove, minced garlic clove
- 2 stalks, thinly sliced green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Press a 14 oz block of firm tofu to remove excess moisture, then cut into 1/2-inch cubes. Toss the cubes gently in 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer and fry for 3-4 minutes on each side until all sides are golden and crisp.
- Step 3: While tofu cooks, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tsp sriracha sauce, 1 tbsp rice vinegar, and 1 minced garlic clove in a small bowl.
- Step 4: Remove the tofu from the skillet and pour the chili-soy glaze into the same skillet over medium heat. Cook the glaze for 1-2 minutes until it thickens slightly and becomes fragrant.
- Step 5: Return the tofu to the skillet and toss gently for 1 minute to coat all pieces in the glaze. Remove from heat and sprinkle with 2 thinly sliced green onions before serving.
Frequently asked questions
How long does Crisp Pan-Fried Tofu with Chili-Soy Glaze take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisp Pan-Fried Tofu with Chili-Soy Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.
Can I substitute ingredients in Crisp Pan-Fried Tofu with Chili-Soy Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp Pan-Fried Tofu with Chili-Soy Glaze for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crisp Pan-Fried Tofu with Chili-Soy Glaze?
Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
