Chinese pan fried tofu with sweet and sour sauce

Pan fried tofu, or Cui Pi Dou Fu, is one of those dishes you probably won’t find on a restaurant menu. It is a simple homestyle dish that people in China like to make in their kitchen.  

Tofu is one of those amazing ingredients that can create unique textures in a dish. In this recipe, the tofu pieces are coated with cornstarch then beaten eggs, to create a very special coating that is crispy with a rich taste. It is then finished up with a simple sweet and sour sauce to help you enjoy it with a bowl of rice easily.

Cui Pi Dou Fu

Pan fried tofu ingredients

What type of tofu to use

Firm, extra firm and medium tofu all work in pan fried tofu.

If you prefer a meaty texture or if you’re not experienced with handling tofu, I highly recommend using firm or extra firm tofu in this dish.

On the other hand, I like medium tofu because it creates a nice contrast between the crunchy crispy skin and the tender tofu texture. Medium tofu (depending on the brand) can be quite soft and tricky to handle. Try it out only if you’re already familiar with handling softer tofu.

The sauce

The sauce uses a few key Chinese pantry staples – soy sauce, oyster sauce, and rice vinegar. But there’s another ingredient I’ve added that helps you get that sweet and sour taste, and it’s one you likely have in your fridge to squeeze on top of your burgers or for dipping fries.

Yes, you’ve guessed right…it’s ketchup! And trust me, it makes this sauce a smash hit!

How to make pan fried tofu

  1. Coat the tofu piece with cornstarch
  2. Dip the coated tofu in beaten eggs
  3. Pan fry the tofu
  4. Remove the tofu from the pan when golden brown
  5. Cook the sauce until it thickens
  6. Add the tofu back to finish up
How to make pan fried tofu step by step

Before making pan fried tofu, it’s important that you gently pat your tofu slices dry with paper towels. This helps soak up the excess moisture, allowing the tofu to get the best texture in the pan. Coating it with cornstarch and then beaten egg further helps you achieve that spectacular crispy exterior while the center stays tender. Make sure you serve it immediately so you can fully enjoy the textures and tastes of this pan fried tofu!

​​Now you can master the art of making tofu with the perfect texture that’s both crispy and meaty all at once. This pan fried tofu is an easy and flavorful way to whip up a vegetarian main dish that everyone will love!

Crispy pan fried tofu

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Pan fried tofu is a fun homestyle dish that features meaty tofu bites with a crispy coating and a sweet and sour sauce. Topped on the rice, it is an easy and flavorful way to whip up a vegetarian one-bowl meal that everyone will love! {Vegetarian, Gluten-Free Adaptable}

Pan Fried Tofu (脆皮豆腐)

By Maggie Zhu
5 from 3 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
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Pan fried tofu is a fun homestyle dish that features meaty tofu bites with a crispy coating and a sweet and sour sauce. Topped on the rice, it is an easy and flavorful way to whip up a vegetarian one-bowl meal that everyone will love! {Vegetarian, Gluten-Free Adaptable}
To make the dish gluten free, use tamari to replace the soy sauce.

Ingredients 

Tofu

  • 1 block firm tofu (14 oz / 396 g per block) (or medium firm), slice to 1/2” (1 cm) thick pieces (*Footnote 1)
  • 1/3 cup cornstarch
  • 1 egg , beaten

Sauce

  • 3 tablespoons water
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons ketchup
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch

Stir fry

  • 2 tablespoons peanut oil (or vegetable oil)
  • 1 green onion , sliced (for garnish)

Instructions

  • Gently pat tofu dry with paper towels and transfer onto a tray (or large plate). Add the cornstarch to a small bowl and the beaten egg to a separate bowl. Set on the side of the tofu.
  • Mix the sauce ingredients together in a small bowl.
  • Heat oil in a large skillet over medium-high heat until hot. One piece at a time, dip the tofu into the cornstarch to coat both sides, then into the beaten egg. Immediately transfer to the skillet for pan frying. Cook until both sides turn golden brown. Transfer the cooked tofu pieces onto a big plate. Add more oil if needed until all the tofu pieces are cooked.
  • Add the sauce to the pan and cook until thickens. Add back the tofu. Stir very carefully to coat the tofu well. Add the green onion. Transfer everything to a plate and serve hot as a main dish.

Video

Ingredient Substitution Guide

Notes

  1. Firm or extra firm tofu is much easier to handle and creates a great result. Medium tofu is harder to handle without breaking it apart but it gives a better contrast. Try medium tofu if you’re more experienced with cooking with tofu.

Nutrition

Serving: 1serving, Calories: 203kcal, Carbohydrates: 15.1g, Protein: 10g, Fat: 12g, Saturated Fat: 2.3g, Cholesterol: 41mg, Sodium: 365mg, Potassium: 210mg, Fiber: 1.1g, Sugar: 3.6g, Calcium: 211mg, Iron: 2mg

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