In just a few simple steps, you can fry delicious tofu in about 15 minutes or less. Crispy on the outside and soft on the inside, fried tofu tastes great dipped in sauce or as an addition to salads, rice bowls or stir-fries.
Drain the tofu block and pat it dry. Slice it into cubes and insert them onto wooden skewers.
14 ounces tofu
Mix the soy sauce and honey together in a small bowl. Coat the tofu pieces with the sauce using a pastry brush.
¼ cup soy sauce, 1 tablespoon honey
Heat the sesame oil in a skillet over medium-high heat. Fry the tofu skewers, rotating until the tofu is golden brown on every side.
¼ cup toasted sesame oil
Sprinkle with sesame seeds and serve.
Notes
Tip: Make sure to use firm or extra-firm tofu and have the pan nice and hot in order to achieve a golden, crispy crust with a more solid texture.
Fridge Storage: Any leftover cooked tofu can be stored in an airtight container in the fridge for up to 5 days.
Freezer storage: It can also be frozen for up to 3 months.
To Thaw: Thaw in the refrigerator and reheat in the microwave, oven or pan.
For Extra Crispy Tofu: For an extra but optional step, you can reduce the moisture in the tofu brick to make it crispier and better able to absorb the marinade. Head here for tofu pressing steps.