This pan-fried tofu recipe is a game-changer! It’s quick, simple, and irresistibly crispy. Each golden-brown piece is perfectly fried and soaked in a savory soy marinade. Enjoy a protein-packed meal ready in 15 minutes or less!
EQUIPMENT
- Tofu press
- Large non-stick skillet
- Mixing bowls
INGREDIENTS
Tofu
- 14 ounces extra-firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons sesame oil
Sauce
- ¼ cup soy sauce
- 1 ½ tablespoons rice vinegar
- 1 ½ tablespoons maple syrup or agave
- 2 tablespoons Sriracha
- 1 teaspoon garlic powder
For Serving (Optional)
- Toasted sesame seeds
- Sliced green onions
- Rice or noodles
INSTRUCTIONS
Press the Tofu: Drain the tofu and wrap it in a paper towel or clean tea towel. Use a tofu press or place a cutting board with a heavy object, such as a cast-iron skillet, on top to press out the excess moisture. Let it press for 20-30 minutes.
Make the Sauce: While the tofu is pressing, whisk together the soy sauce, rice vinegar, maple syrup (or agave), Sriracha, and garlic powder in a small bowl. Set aside.
Prepare and Cook the Tofu
- Cut the pressed tofu into bite-sized triangles or 1-inch cubes.
- Place the tofu in a large mixing bowl and sprinkle with cornstarch. Gently toss until evenly coated.
- Heat sesame oil in a large skillet over medium heat until it shimmers. Add the tofu and cook for 3-4 minutes per side, flipping to ensure all sides are golden brown.
Add the Sauce: Once the tofu is browned, pour the prepared sauce into the skillet. Toss to coat the tofu evenly and cook for another 1-2 minutes, allowing the sauce to thicken.
Serve: Serve immediately while warm. Garnish with toasted sesame seeds or sliced green onions. For a heartier meal, pair with rice or noodles. Enjoy!
NOTES
- Heat the Oil: Ensure the sesame oil is hot enough to shimmer but not smoke before adding the tofu for perfect frying.
- Don’t Overcrowd: Arrange tofu in a single layer in the pan to avoid steaming and ensure crispiness.
- Flipping Tip: Use a thin spatula to flip tofu without breaking the crispy crust.
- Keep it Crisp: If cooking in batches, place cooked tofu on a wire rack to maintain crispiness.
- Be Gentle: Toss tofu carefully with cornstarch to keep its shape and create a uniform crispy coating.
- Skillet Choice: A non-stick skillet is best for frustration-free cooking, ensuring tofu doesn’t stick.
NUTRITION
- Serving Size: 1 serving
- Calories: 345 kcal
- Carbohydrates: 28 g
- Protein: 18.1 g
- Fat: 17.9 g
- Saturated Fat: 2.6 g
- Polyunsaturated Fat: 8 g
- Monounsaturated Fat: 6.3 g
- Cholesterol: 0 mg
- Sodium: 2092.1 mg
- Potassium: 438.1 mg
- Fiber: 0.7 g
- Sugar: 11.7 g
- Vitamin A: 21.1 IU
- Vitamin C: 9.7 mg
- Calcium: 86.9 mg
- Iron: 3.3 mg
Nutritional values are estimates and should not be used as a substitute for professional health advice.
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