How to Perfectly Brown Tofu and Vegetables (With Very Little Oil)

There’s nothing quite like the satisfying crunch and flavor of crispy pan-fried tofu and vegetables. If you’re trying to cut back on oil, or your ingredients tend to turn out more soggy than crispy when you try to brown them, these six steps will really help you up your browning game in the kitchen.

How to brown tofu and vegetables

1. Use a cast iron skillet. If you don’t have one already, I highly recommend a good pre-seasoned cast iron skillet. It will last you a lifetime, so invest in a good one. You won’t regret it.
2. Preheat it. Heat the skillet on the stovetop for about five minutes.
3. Add a little oil. Just a small amount of a neutral-tasting oil like canola or safflower.
4. Don’t crowd the pan. Space out your pieces of tofu or vegetables in the hot pan. This makes turning them easier and helps them brown instead of steam. Work in batches and take your time.
5. Flip when the edges brown. After a minute or two you’ll see the edges browning. Carefully flip each piece with a fish spatula or another thin spatula.
6. Drain and repeat. Move the cooked pieces to a plate lined with paper towels to soak up any extra oil, then repeat with the rest of your ingredients.

Et voilà! Perfectly browned tofu and veggies, crisp and tender every time.

What to serve them with

Toss them with your favorite sauce, or try my Japanese-style stir fry sauce, easy stir fry sauce for vegetables or General Tso’s sauce. For a full meal, see Sesame Tofu with Mixed Vegetables over Rice.