crispy pan fried tofu with seaweed on a white plate

Tofu Isobe-Yaki (豆腐の 磯辺焼き

  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Tofu Isobe-yaki is crunchy on the outside, soft and juicy on the inside, and FULL of flavour. This crispy nori tofu is quick, easy and perfect for meal prep! Serve as a appetizer, side dish or as a main with rice and vegetables. 



  • 12.5 oz (350g) extra firm tofu, pressed
  • 1 1/2 tbsp (22ml) soy sauce
  • 2 1/2 tbsp (45g) Japanese mayonnaise
  • 1 tbsp (12.5g) sugar
  • 1/8 tsp black pepper
  • 1/4 cup (31g) cake flour
  • 1/4 cup (60ml) water
  • 1 1/2 tsp aonori*
  • 1/8 tsp salt


  1. Remove tofu from package and press to remove excess moisture (about 10 minutes). Slice the tofu about 1 cm (0.4 inch) in thickness.
  2. Add soy sauce, mayonnaise, sugar and pepper to a Tupperware and whisk to combine. Add the tofu and coat with the sauce. Cover and marinate for at least 30 minutes or overnight in the refrigerator.
  3. Add the cake flour, water, aonori and salt to a bowl and whisk until smooth.
  4. Heat a pan over medium to medium high heat and add enough oil to coat the pan. Dip the pieces of tofu into the mixture and cook each side until crispy and golden brown (about 1 1/2 – 2 minutes on each side).
  5. Serve and enjoy!


  • *aonori can be replaced with seaweed. Either tear into small pieces or wrap the tofu with a thin piece of nori.
  • Helpful Equipment: Tupperware, small whisk
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Category: side dish
  • Method: stove top
  • Cuisine: vegan, japanese


  • Serving Size: 1 serving
  • Calories: 202
  • Sugar: 4.5g
  • Sodium: 471mg
  • Fat: 12.5g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 5.8g
  • Trans Fat: 0
  • Carbohydrates: 11.8g
  • Fiber: 1.2g
  • Protein: 12.5g
  • Cholesterol: 0

Keywords: pan fried tofu, crispy tofu