Italian Seasoned Crispy Tofu
Extra-firm tofu pressed dry, cut into cubes, and pan-fried until every side is golden and crisp with a light crust. Seasoned with Italian herbs and whatever spices you like. Works as a protein side, salad topping, or base for a bowl.
- Total time
- 35 min
- Servings
- 2
- Calories
- 210
- Protein
- 16g
Ingredients
- 14 oz block extra-firm tofu — extra-firm is non-negotiable here; silken or soft tofu contains too much water to crisp up and will fall apart in the pan
- 2 tbsp neutral oil (canola or vegetable)
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp cornstarch — the single most important ingredient for crispiness; the starch forms a dry, thin crust on the surface of the tofu that fries up golden instead of just browning the surface
Instructions
- 1
Remove the tofu from its packaging and drain. Wrap the block completely in several layers of paper towels or a clean kitchen towel. Place a heavy cutting board, heavy pan, or stack of books on top and press for at least 20 minutes — 30 is better. The goal is to drive out as much water as possible. Wet tofu steams in the pan instead of frying, which produces pale, rubbery cubes instead of the deep golden crust visible in the photo. Do not skip this step.
- 2
Unwrap the pressed tofu and cut it into roughly 3/4-inch cubes — even sizing matters so every piece finishes at the same time.
- 3
Place the tofu cubes in a bowl. Sprinkle over the Italian seasoning, garlic powder, onion powder, paprika, salt, pepper, and cornstarch. Toss gently until every cube is evenly coated in the spice and starch mixture. The surface should look dry and lightly powdery — this is correct.
- 4
Heat the oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer — do not pile them. Crowding the pan drops the temperature and causes steaming instead of frying.
- 5
Cook undisturbed for 3 to 4 minutes until the bottom of each cube is deep golden brown. Flip each piece to an uncooked side and cook for another 3 to 4 minutes. Continue turning to remaining sides every 2 to 3 minutes until all sides are golden with some darker spots, as visible in the photo. Total pan time is about 12 to 15 minutes.
- 6
Transfer to a paper-towel-lined plate and season with an extra pinch of salt immediately while hot.
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