Pan Seared Tofu

This pan seared tofu recipe will elevate your appreciation for tofu to a completely new level. It has a perfect hard sear and is seasoned with bold flavors.

Spices like garlic powder, onion powder, celery salt, smoked paprika, sea salt, and pepper lend their flavors, while lemon juice adds a refreshing note. The exterior is crispy and brown, the inside is soft and moist, and smokiness permeates every bite.

The Crispiest Way To Cook Pan Seared Tofu

To get the tofu ready you’ll have to drain it and wrap with paper towels to absorb excess moisture. I place a can of coconut milk on top of the wrapped tofu for around 30 minutes. Next, slice into thin fillets, around 1/4″. A block of tofu can yield around 12 of these slices.

Using any type of tofu except silkened will give you the hard sear you want to get.

Next, lay out the tofu fillets on a chopping board and sprinkle with the “Tofu Spice Blend” in the exact order listed – starting with garlic powder and ending with smoked paprika. Gently flip the fillets over and repeat the seasoning process.

Once the tofu is seasoned, set a pan on medium-high heat and pour enough oil to cover the bottom. Once the pan is hot, place the tofu in the heated pan – making sure none of the fillets overlap. Cook until the tofu becomes golden brown, which is around 3 minutes on each side. Just before the tofu is ready to take off heat, evenly squeeze the juice of one lemon over the browned fillets. Cook for a minute or two longer so that the lemon juice cooks off and the tofu looks crispy

Four slices of tofu fillets coated in seasoning on a wood grain surface

This preparation takes the notion of bland tofu and throws it out the window. It’s juicy, had complex flavors and has a nice bite. Try serving them in tacos, on salads, in Tofu Summer Rolls or Fluffy Toasted Coconut Rice.

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