Exec Team Recipes: Myra’s Crispy Tofu

As part of our team’s continuing commitment to sustainability in our everyday lives, we have launched a new series — Exec Team Recipes! On this blog, we’ll share our favourite vegan recipes. Enjoy!

By Myra Wei

Pan-fried tofu is one of my favourite ways to eat tofu! It’s so quick and easy to make, and I love the crispy texture. The most important step is to make sure the tofu is as dry as possible. I like pressing the tofu between two plates and placing a weight on top. If you don’t have the time, you can also dry it with a tea towel or press it with your hands. This recipe is best made with extra firm tofu, but since I didn’t have it on hand I used firm tofu. I used a peanut miso sauce that could be substituted for any other sauce of choice; the method should remain the same. This goes really well in rice bowls, stir-fries, or even in wraps!

Prep time: 10 min

Cook time: 20 min

Yield: 4 servings

Ingredients – For the sauce:

2 tsp miso paste

4 tsp soy sauce

2 tsp black vinegar

1 tsp chili flakes (to taste)

1 tbsp natural peanut butter

3 tbsp water

Ingredients for the Tofu:

Vegetable/canola oil for pan frying

1 block extra firm tofu (700g)

2 tbsp cornstarch


  1. Cut pressed tofu into slices that are about 1cm in thickness
  2. Dust tofu with cornstarch (this helps it to crisp up)
  3. In a bowl, combine all the sauce ingredients and set them aside
  4. In a frying pan, heat enough oil to cover the bottom of the pan on high
  5. Once the oil has been heated, add the tofu and reduce to medium-low heat
  6. Flip the tofu pieces after 3 minutes, or when the bottoms are golden brown
  7. When both sides are browned, reduce heat further to low and add in the sauce
  8. Allow the sauce to thicken in the pan
  9. Serve!