Crispy pan-fried tofu with sticky maple-tamari glaze
Quick, beginner-friendly tofu: crispy cubes, vibrant veg and a sticky maple-tamari glaze ready in 30 minutes.
Crispy pan-fried tofu is the perfect beginner recipe: no fiddly technique, loads of flavour and a satisfying contrast between crunchy outside and soft middle. It’s quick to learn and endlessly adaptable.
This version uses a sticky maple-tamari glaze and a handful of everyday veg so you get colour, texture and a proper meal from a single frying pan. Serve with steamed rice or noodles if you like — I’ll give serving ideas in the tips.
Ingredients
- 400 g firm tofu
- 40 g cornflour
- 30 ml rapeseed oil
- 45 ml tamari — use gluten-free tamari if you need this dish to be gluten-free
- 30 ml maple syrup
- 15 ml rice vinegar
- 5 ml sesame oil
- 2 garlic cloves — crushed or finely minced
- 20 g fresh ginger — peeled and finely grated
- 3 spring onions — trimmed and sliced
- 1 red pepper — thinly sliced
- 1 courgette — cut into half-moons
- 150 g chestnut mushrooms — halved or quartered if large
- 60 g baby spinach
- 15 ml sesame seeds — toasted if you like
- 1 lime — juice only
- sea salt — to taste
- black pepper — freshly ground, to taste
Instructions
Drain the tofu, wrap in kitchen paper and place on a plate. Put another plate or a light weight on top and press for 15 minutes to remove excess water.
Unwrap and cut the tofu into roughly 2 cm cubes. Put the cubes in a bowl, sprinkle over the cornflour and a pinch of sea salt, then toss gently so each cube is evenly coated.
Whisk the tamari, maple syrup, rice vinegar, sesame oil, crushed garlic and grated ginger in a small bowl to make the glaze.
Heat 1 tbsp rapeseed oil in a large frying pan over a medium–high hob. Add the tofu in a single layer (work in batches if needed) and fry, turning occasionally, until all sides are golden and crisp — about 8 minutes in total.
Remove the tofu to a plate lined with kitchen paper. Add the remaining 1 tbsp rapeseed oil to the pan, then add the sliced red pepper, courgette and chestnut mushrooms. Season lightly and stir‑fry until the veg are tender and starting to caramelise, about 6 minutes.
Add the baby spinach and most of the sliced spring onions to the pan and cook for 1–2 minutes until wilted.
Return the crispy tofu to the pan, pour over the glaze and toss gently over a medium hob for 1–2 minutes until the sauce reduces and coats everything in a glossy film.
Finish with a squeeze of lime, scatter over sesame seeds and the remaining spring onions, check seasoning and serve straight from the pan.
Tips
- Press the tofu for the full 15 minutes — that extra moisture is the enemy of crispiness.
- Fry the tofu in batches rather than overcrowding; a crowded pan steams the pieces and prevents browning.
- If your glaze is thickening too quickly, lower the heat and add a splash of water to loosen it without burning.
- Make ahead: press and coat the tofu up to 6 hours ahead, keep refrigerated on a tray, then fry just before serving for maximum crunch.
- Leftovers keep in the fridge for 2 days; reheat gently in a frying pan so the tofu re-crisps rather than goes soggy in the microwave.
Substitutions
maple syrup → light brown sugar dissolved in 2 tbsp warm water
Stays closetamari → soy sauce (use if not gluten-free)
Stays closerapeseed oil → vegetable oil or sunflower oil
Stays closebaby spinach → pak choi or shredded cabbage
Noticeably different
Nutrition
Per serving · estimated
- 490
- Calories
- 20 g
- Protein
- 42 g
- Carbs
- 27 g
- Fat
- 6 g
- Fibre
- 12 g
- Sugar
- 700 mg
- Sodium
FAQ
How do I choose the right tofu?
For this recipe use firm or extra-firm tofu — it holds its shape and crisps nicely. Silken tofu is too soft and will break apart.
Can I make this gluten-free?
Yes — use a gluten-free tamari or gluten-free soy sauce. Check labels on other condiments if you need it strictly gluten-free.
Why did my tofu go soggy instead of crisp?
Most likely it wasn’t pressed enough or the pan was overcrowded. Press tofu fully, dust with cornflour and fry in a hot pan with space between pieces.
Can I bake the tofu instead of frying?
Yes — bake at 200°C fan/220°C conventional for 20–25 minutes, turning halfway, until golden and crisp. You’ll need to spray or brush lightly with oil.
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