Soy Glazed Pan-Fried Tofu
This soy glazed pan-fried tofu is the ultimate cozy-meets-crispy kind of dish that brings comfort and flavor to your plate. Each piece of tofu is gently coated in cornstarch and egg, then pan-fried until golden and irresistibly crispy on the outside while still soft on the inside. The magic really happens when it all gets tossed in a savory-sweet soy glaze that clings to every edge—rich with garlic, a touch of heat from chili (if you like), and a silky umami finish from soy and oyster sauce.
It’s a simple dish that feels a little special, and it’s perfect over a bowl of fluffy white rice. Whether you’re looking for a meatless dinner idea, an easy weeknight go-to, or something to impress your tofu-skeptic friends, this one never disappoints. And if you’re anything like me, you’ll be sneaking bites straight from the pan. Don’t skip the sesame seed garnish—it adds the perfect little nutty crunch on top!
MAIN INGREDIENTS FOR SOY GLAZED PAN-FRIED TOFU
Firm Tofu – Holds its shape well during frying and absorbs flavor beautifully. Make sure to press and dry it thoroughly for best texture.
Corn Starch – Creates a crispy outer layer on the tofu when pan-fried. Essential for that golden crunch!
Egg – Helps bind the cornstarch to the tofu and adds a light, golden coating when fried.
HOW TO MAKE SOY GLAZED PAN-FRIED TOFU
Preparation
- In a bowl, mix together garlic, chili peppers (if using), soy sauce, dark soy sauce, oyster sauce, salt, sugar, corn starch, and water.
- Drain the tofu and pat it dry with a towel. Cut tofu lengthwise in half, then crosswise into 1/2-inch thick pieces.
- Place 1 cup of corn starch in a shallow bowl and the beaten egg in another bowl.
Cooking the Tofu
- Heat a generous amount of oil (enough to cover the base) in a large non-stick skillet over low-medium heat.
- Dip each tofu piece in the prepared corn starch first. Ensuring all sides are coated, and shake off any excess corn starch, then dip the tofu piece in the beaten egg. Immediately transfer the tofu piece into the skillet.
- Repeat the above step with the rest of the tofu pieces.
- Arrange the tofu pieces in the skillet in a single layer.
- Turn the heat up to medium and cook each side for about 2-3 minutes until golden brown and crispy. Use paper towels to blot out some of the excess oil if necessary.
Finalizing the Dish
- Mix the prepared sauce again until the corn starch is dissolved.
- Turn the heat down to low-medium, then pour the prepared sauce over the pan-fried tofu pieces. Carefully toss or flip the tofu pieces a few times with a spatula, ensuring they are evenly coated with the sauce.
- Turn off the heat once the sauce starts to thicken.
- Transfer everything to a plate and garnish with some sesame seeds on top if desired.
Serving
- Serve hot with some white rice and enjoy!
TIPS FOR SUCCESS
• Make sure to pat the tofu dry thoroughly—excess water can prevent the tofu from crisping up properly.
• Don’t overcrowd the skillet—cook in batches if needed to ensure all sides get golden and crispy.
• Stir the sauce well right before pouring it into the pan. The cornstarch settles quickly and needs to be reactivated for a smooth glaze.
• Use a non-stick skillet to avoid the tofu sticking or breaking apart while cooking.
SERVING SUGGESTIONS
Soy glazed pan-fried tofu is super versatile and pairs beautifully with a variety of sides. For a classic combo, serve it over steamed jasmine or short-grain white rice. You can also try brown rice or quinoa for a wholesome twist. Want to make it a full meal? Add some sautéed bok choy, garlic green beans, or a quick cucumber salad on the side. This tofu is also delicious in a rice bowl with kimchi, avocado, and a soft-boiled egg on top!
Soy Glazed Pan-Fried Tofu
Ingredients
Main Ingredients:
- 16 oz firm tofu
- 1 cup corn starch
- 1 large egg - beaten
Sauce ingredients:
- 3 cloves garlic - sliced
- 4 fresh Thai chili peppers - chopped
- 2 tbsp soy sauce
- 1/4 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp Sriracha - optional
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp corn starch
- 1/4 cup water
- sesame seeds - for garnish
Instructions
Preparation
- In a bowl, mix together garlic, chili peppers (if using), soy sauce, dark soy sauce, oyster sauce, salt, sugar, corn starch, and water.
- Drain the tofu and pat it dry with a towel. Cut tofu lengthwise in half, then crosswise into 1/2-inch thick pieces.
- Place 1 cup of corn starch in a shallow bowl and the beaten egg in another bowl.
Cooking the Tofu
- Heat a generous amount of oil (enough to cover the base) in a large non-stick skillet over low-medium heat.
- Dip each tofu piece in the prepared corn starch first. Ensuring all sides are coated, and shake off any excess corn starch, then dip the tofu piece in the beaten egg. Immediately transfer the tofu piece into the skillet.
- Repeat the above step with the rest of the tofu pieces.
- Arrange the tofu pieces in the skillet in a single layer.
- Turn the heat up to medium and cook each side for about 2-3 minutes until golden brown and crispy. Use paper towels to blot out some of the excess oil if necessary.
Finalizing the Dish
- Mix the prepared sauce again until the corn starch is dissolved.
- Turn the heat down to low-medium, then pour the prepared sauce over the pan-fried tofu pieces. Carefully toss or flip the tofu pieces a few times with a spatula, ensuring they are evenly coated with the sauce.
- Turn off the heat once the sauce starts to thicken.
- Transfer everything to a plate and garnish with some sesame seeds on top if desired.
Serving
- Serve hot with some white rice and enjoy!