If you love easy dinners, then this crispy tofu coated with a sweet and spicy sauce is one you need to try. This Crispy Pan-Fried Tofu with Dark Sweet Soy Sauce is one of my favorite ways to enjoy tofu, and I've found that even the tofu skeptics will love it!
Tofu has become one of my favorite things to cook with. It's an easy way for me to get protein into a meal without reaching for meat, and I love coming up with new ways to make it taste good.
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Why You'll Love This Tofu
Tofu is a great source of plant-based protein, and this recipe is one of the easiest ways I've found to make it taste like something you'd actually crave. The ingredient list is short, the sauce comes together in one bowl, and the whole thing is ready faster than takeout!
What is Dark Sweet Soy Sauce
Dark sweet soy sauce is thicker and sweeter than the soy sauce you'd use for dipping. It's what gives this tofu its deep color and that sticky glaze that clings to every piece. You'll find it in the Asian foods aisle or at an Asian grocery store, usually labeled dark soy sauce or sweet soy sauce.
What You'll Need
Extra firm tofu block: you want to use a tofu that has a firm texture. I prefer extra-firm tofu, but just firm tofu would work.
Dark soy sauce: this is a Chinese soy sauce that is thicker than regular soy sauce due to the processing method.
Honey: to sweeten and balance out flavor.
Rice vinegar: adds acid to the sauce to assist in balancing out the flavors.
Sambal oelek: this is a ground fresh chili paste used often in asian recipes and adds spicy heat to a dish. Use as much or little as you wish to get the desired heat level.
Sesame oil: gives a toasty, nutty flavor to the sauce.
Jalapeno pepper: adds fresh heat and a little crunch.
How This Tofu Comes Together
This recipe is as simple as whisking together the sauce, frying the tofu until its golden brown and crispy, then combining the two together.
A cast iron skillet is what gives the tofu that golden, crispy edge and the even heat really does make a difference. Fry the tofu in oil until golden on each side, set it aside, then cook down the garlic, jalapeno, and red bell pepper in the same pan. Pour in the sauce, let it bubble and thicken for about 30 seconds, then toss the tofu back in to coate before garnishing with green onion and sesame seeds.
If you don't have a tofu press, paper towels and a heavy plate on top of the tofu for 30 minutes will pull out enough water to get it crispy.
Crispy Pan-Fried Tofu Tips
- To get the best crispy pan-fried tofu, be sure to press tofu to remove any excess water. You can use a tofu press, or place tofu between paper towels and sit a heavy object on top of the tofu and let sit for 30 minutes, changing paper towels halfway through, if needed.
- For extra crispy tofu, dip tofu pieces in a small amount of potato starch before frying.
- Tofu slices should release themselves from the bottom of the pan when they are ready to flip.
- Don't crowd the pan. If the tofu pieces are touching, they'll steam instead of crisp up, so fry in batches if you need to.
- Let the tofu sit in the hot oil without moving it for the first minute or two. Moving it too soon is usually what causes it to stick or tear.
- Make sure your oil is hot before the tofu goes in. A pan that isn't hot enough is another reason tofu sticks.
Ways to Switch it Up
- Substitute your favorite barbecue sauce or peanut sauce for the sweet and spicy dark tofu sauce.
- Skip the pan and air fry the pressed tofu at 400°F for 12-15 minutes, tossing halfway through, then toss it in the warmed sauce.
- Swap the tofu for tempeh if you want more chew and texture, same sauce, same method.
Storing and Reheating Leftovers
Refrigerate: store leftovers in an airtight container in the fridge up to 4 days.
Reheat: warm leftovers in a skillet over medium heat or in the microwave until warmed through.
More Tofu Recipes To Try
Mom's Tofu Scramble can be made with soft or firm tofu, and it is a great recipe for those who are looking to replace eggs in their diet.
These Tofu Burgers are one of my family favorites!
Marinated Tofu Salad makes a delicious portable lunch!
If you are looking for a bowlful of flavor, then you need to make this delicious Coconut Curry Tofu Bowl.
Red and White Cauliflower Bake is a delicious vegan casserole the whole family will love.
Serve with...
Serve pan-fried tofu with a bowl of rice or garlic noodles to soak up the sauce. It's also good over cauliflower fried rice, steamed broccoli, or baby bok choy. It's also great as an appetizer on its own, served with toothpicks.
FAQ's
Silken tofu has a soft consistency and it falls apart easily and usually comes in shelf stable containers. It is best for making smoothies or puddings. Regular tofu can be purchased from soft tofu to extra-firm tofu has a much firmer consistency than silken tofu.
I love this dark sweet soy sauce with sambal oelek for a sweet and spicy combination, but a peanut sauce or plain soy-garlic dip works well too.
This recipe doesn't use a batter or coating, but if you want extra crispy tofu, dust the pieces in a little potato starch or cornstarch before frying.
About 2-3 minutes per side over medium-high heat, just until it's golden brown and crispy.
Make sure your oil and pan are hot before the tofu goes in, and give it a minute or two before you try to flip it.
A Few Last Notes
There are different ways to cut the tofu, you can cut it into triangles like I do, or into tofu cubes that are square or rectangular. Feel free to cut the tofu into any shape you desire, however, be sure the pieces are no thicker than ½ inch thick.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Crispy Pan-fried Tofu with Dark Sweet Soy Sauce
Equipment
- Tofu press (or paper towels and heavy plates)
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Ingredients
- 14 ounces extra firm tofu , pressed and cut into small triangular pieces
- 1½ tablespoon extra virgin olive oil , divided
- 1 medium jalapeno pepper , diced
- ½ cup red bell pepper slices
- 1 tablespoon minced garlic
- 2 tablespoons dark soy sauce
- 1 tablespoon hot honey
- 1 teaspoon rice vinegar
- 1 green onion , sliced
Instructions
- In small bowl combine the soy sauce, hot honey, and rice vinegar using a fork or hand whisk. Set aside.
- Cut the drained tofu into desired shape. I like to cut into triangles by cutting the brick in half, then cutting each half into square pieces. Cut each square piece diagonally for a triangle.
- Heat a cast iron skillet over high heat until hot. Add 1 tablespoon oil to coat the surface of the hot skillet and add place tofu pieces in hot oil in a single layer.
- Turn burner down to medium-high heat and cook tofu on each side for 2-3 minutes, until tofu is crispy and golden brown. Remove from pan and drain on a paper towel.
- Add ½ tablespoon oil to the hot skillet. Add the bell pepper, jalapeno, and garlic. Cook until fragrant about 30 seconds.
- Pour the soy sauce mixture into the skillet and bring to a boil, then simmer for 30 seconds. Sauce will thicken as it simmers.
- Place pieces of tofu into sauce mixture and toss to coat. Garnish with green onion slices.
Jay says
wow...sounds utterly delicious..
happy following you..;)
check out mine sometime.
Tasty Appetite
Nutmeg Nanny says
I really like tofu. Especially when it's pan fried 🙂
Gera@SweetsFoodsBlog says
Really I don't eat tofu often but your version fried with a sweet soy sauce can be very tempting. Need to try this yummy option 🙂
Cheers,
Gera
teresa says
i really need to try tofu again because i just haven't quite found that love for it yet. but i love the way you've prepared this!
Coleens Recipes says
I agree with Claudia, I've NEVER tasted tofu, yours looks excellent.
claudia @Whats Cookin says
Have never tried tofu, not one that has interested me... I think maybe its time
Shelby says
Mads, I would go with extra firm for best results .
Mads says
Yum! I love fried Asian-inspired tofu! I might try this one too. I have everything on hand except the tofu. Does the firm tofu make any difference?