HunanEasy 20 min serves 2 Vegetarian-ok

Pan-Fried Tofu

Name: Pan-Fried Tofu
Total time: 20 min
Yield: 2 servings
Cuisine: Hunan
Ingredients: firm tofu (pressed); light soy sauce; vegetable oil; garlic cloves, minced; ginger, minced; sugar

香煎豆腐 · xiāng jiān dòu fu

家庭快手版 · Home version: Crispy golden tofu with a savory soy-ginger glaze — simple, quick, and deeply satisfying.

Pan-fried tofu is a Hunan home staple. The key is pressing the tofu well and frying it until the outside is crispy while the inside stays soft and custardy.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More tofu recipes →Quick & Easy Vegetarian

Ingredients

firm tofu (pressed)老豆腐🛒 local400 g
light soy sauce生抽🏮 asian2 tbsp (30 ml)
vegetable oil食用油🛒 local3 tbsp (45 ml)
garlic cloves, minced大蒜，切末🛒 local3 cloves
ginger, minced生姜，切末🛒 local1 tbsp
sugar白糖🛒 local1 tsp

firm tofu (pressed): Press for 20 min to remove excess water

🌶️ Adjust to your taste

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Instructions

1Press tofu between paper towels for 20 minutes. Cut into 2cm thick slices. Pat completely dry.
水分是关键
2Heat oil in a large non-stick pan over medium-high heat. Lay tofu slices in a single layer.
不要 overcrowd
🔍 Look for Medium-high
Visual: 油 shimmering 但不冒烟Oil shimmers but not smoking
You know it's right when: 油波状起伏Oil ripples when tofu touches it
3Fry undisturbed for 3 minutes until golden. Flip and fry another 3 minutes.
耐心煎出脆皮
🔍 Look for Medium-high 3 分钟 · 3 minutes
Visual: 底部深金黄酥脆Bottom is deep golden and crispy
You know it's right when: 豆腐轻易脱离锅底Tofu releases easily from pan
4Add garlic and ginger, stir-fry for 15 seconds.
快炒不焦
5Pour in soy sauce and sugar. Toss gently to coat. Serve immediately.
趁热吃

Tips

· Press tofu well — wet tofu won't crisp up.
· Don't flip too often; let the crust form.
· Serve with steamed rice to soak up the sauce.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

What type of tofu should I use?

Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.

Source: HǎoWèi ingredient guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library