Crispy Pan Fried Tofu Fingers

How to cook tofu that everyone will love — even the kids! Jump to the Crispy Pan Fried Tofu Fingers Recipe or read on to see our tips for making it.

Crispy Pan Fried Tofu Fingers

We’ve been buying more tofu lately and have been experimenting with ways to make that big block of white tofu exciting. I think this recipe is our favorite so far! It’s fun, extra crispy and tastes delicious! This can easily be made gluten-free and is the perfect tofu recipe for kids.

Here are some more finger foods to look at!

How to Cook Tofu Everyone Will Love

We like tofu, but not everyone is as much of a fan. Here’s how we make tofu everyone will love:

Crispy Baked Tofu Fingers

Extra firm or firm tofu is best for this recipe. Start by getting it as dry as you can. To do this, cut it into fingers, and then place in one single layer on top of a few paper towels or a clean dish cloth. Cover with more paper towels and weigh it down with a plate. Leave the tofu for about 15 minutes.

How to Bread Tofu

Then it’s on to breading. We use a three-step process. First, roll the tofu in seasoned flour — we use almond flour, but any flour will do. Next, dip into beaten egg, and then roll in crushed rice cereal (we used Chex).

Cooking Tofu

When it’s time to cook, heat a skillet with oil and brown on all sides. Then serve with your favorite dipping sauce (here’s our recipe for homemade ketchup).

Recipe updated, originally posted March 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Crispy Pan Fried Tofu Fingers

  • PREP
  • COOK

For this crispy baked tofu recipe, we dredge tofu in in almond flour, dip it in egg then roll in crushed rice cereal. It’s then cooked in some oil in a hot skillet until crispy. When choosing the tofu, look for organic “extra firm” or “firm” tofu. We use almond flour, which is finely ground almonds. You could substitute this for all-purpose flour, however, the recipe would no longer be considered gluten free.

Makes approximately 4 servings

You Will Need

1 (12 to 14 ounce) package extra firm tofu

3 tablespoons vegetable oil

3/4 cup almond flour

1/2 teaspoon garlic powder

Sea salt and fresh ground black pepper

2 large eggs

3 cups Gluten-Free Chex Rice Cereal, crushed

Dipping sauce such as ketchup, ranch or sweet Asian chili sauce, see our homemade ketchup recipe


    Cut tofu into 1-inch-by-3-inch fingers. Arrange in one layer onto a few paper towels or clean dish towel. Cover with more paper towels or another clean dish towel. Place a plate on top to weigh down the tofu, releasing some of it’s liquid. Leave alone for 15 minutes.

    Set up a breading station: Mix almond flour, garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground pepper on a plate. Add egg to a bowl and beat well. On another plate, mix the crushed cereal with another pinch of salt and a few grinds of black pepper.

    Dip each tofu finger into the seasoned flour then into the egg and finally into the crushed cereal so they are well coated on all sides.

    Heat oil in a large skillet pan over medium-high heat. Add the tofu, 4 to 5 fingers at a time and cook until golden brown, 30 seconds to 1 minute on each side. Transfer to a plate lined with a paper towel or clean dish cloth. Serve with your favorite dipping sauce.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/4 of the recipe / Calories 418 / Total Fat 21.8g / Saturated Fat 9.9g / Cholesterol 93mg / Sodium 494.2mg / Carbohydrate 24g / Dietary Fiber 2.5g / Total Sugars 2.9g / Protein 17.5g
AUTHOR: Adam and Joanne Gallagher

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24 comments… Leave a Comment
  • Mari August 16, 2015, 11:14 am

    These were good! I just needed to season them better. Will make b them again.

  • Valerie August 3, 2015, 11:00 pm

    OMGOODNESS! These were delicious! I used unsweetened almond milk instead of eggs. They were so good there were no leftovers! Dips we used: Sweet and sour sauce and sriracha sauce!

  • Alli March 1, 2015, 10:26 pm

    These are amazing! I made them tonight with gluten free flour and gluten free Panko crumbs and my husband (who doesn’t like tofu) gobbled most of them up before I could even get them on my toddler’s tray! Thanks for the easy and delicious recipe!


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