THE BEST PAN-FRIED TOFU
I have had MANY people ask me how I pan fry my tofu and get it so crispy and firm. There are a few reasons why:-). First I either use a non-stick or cast iron pan, I don't overcrowd the surface, I drain my tofu REALLY well, use only extra firm Chinese style and MOST important of all, I leave it undisturbed while cooking and this allows the golden crust we all love on pan-fried tofu to develop! Please find detailed instructions below on how to make the best pan-fried tofu ever!
Provided by Aioli_Queen
Categories Very Low Carbs
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Take your block of tofu and wrap it in several layers of paper towels.
- Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
- Slice the tofu into pieces about 1/2 an inch thick.
- Set tofu aside.
- If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
- If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
- Add oil to heated pan.
- Gently spread oil over the entire surface of the pan.
- Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
- Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
- The second side will only take about 4 minutes to cook.
- When they are evenly browned take them out of the pan and place them on paper towels to drain.
- These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).
PAN-FRIED TOFU WITH SPICY PEANUT SAUCE
A tasty snack or appetizer. Tofu cubes are very crispy outside, yet warm and soft inside. Sort of like Asian "french fries". And i simple love the sauce, even used it as salad dressing sometimes!
Provided by WaterMelon
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Drain tofu (i pressed gently between paper towels).
- Cut into bite-sized cubes.
- Toss with cornstarch, coating the cubes.
- Sprinkle a little salt and pepper.
- Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
- Fry the tofu cubes in batches, making sure all sides are lightly browned.
- Drain on paper towels, then sprinkle with salt and pepper if desired.
- Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
- Add peanut butter, stirring well.
- Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - it will be great!
- Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.
Nutrition Facts : Calories 190.8, Fat 9.4, SaturatedFat 2, Cholesterol 0.4, Sodium 349.4, Carbohydrate 15.2, Fiber 2.4, Sugar 2.5, Protein 14
SIMPLE PAN-FRIED TOFU
An everyday dish from Hong Kong for those who love the taste of soy sauce. Kids will love the salty fried protein. Serve with rice or eat as a snack!
Provided by The Cow
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
- Cut tofu into 2x4-inch strips about 1/4-inch thick.
- Heat 1 tablespoon oil in large skillet over medium-low heat. Cook tofu strips in the oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer.
- Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant, 10 to 20 seconds. Spoon green onions over tofu while they are still sizzling. Coat with soy sauce. Let sit until tofu soaks up flavors, 3 to 5 minutes.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 2.6 g, Fat 10.8 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 457.8 mg, Sugar 0.6 g
GRILLED OR PAN-FRIED MARINATED TOFU
This is one of my favorite ways to eat tofu. Keep some marinating in the refrigerator, then grill or pan-fry at will.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Combine all of the marinade ingredients in a 2-quart bowl. Whisk together well.
- Drain the tofu and pat dry with paper towels. Slice into 1/2-inch thick slabs, and blot each slab with paper towels. Add to the bowl with the marinade, and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.
- To pan-fry the tofu, heat the oil over medium-high heat in a large, heavy nonstick skillet. When the oil is hot, add the tofu in one layer (you may have to do this in batches). Cook on one side for one to two minutes, until lightly colored. Using tongs, turn the tofu over and cook for another one to two minutes, or until lightly colored on the other side. Remove from the pan, and serve with additional marinade or soy sauce. To grill the tofu, prepare a medium-hot grill. Brush the grill with oil, and grill until grill marks appear, 1 1/2 to 2 minutes per side. Remove from the heat, and serve with additional marinade or soy sauce.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 892 milligrams, Sugar 0 grams, TransFat 0 grams
PAN-FRIED TOFU
Firm tofu breaded with nutritional yeast then pan-fried until golden brown. Creates a crispy breading. Great with hash browns and toast for a weekend breakfast, lunch, whatever! My daughter likes to dip this in ketchup. Excellent in a sandwich. For a low-fat version you can also bake at 350 degrees F (175 degrees C) on a nonstick baking sheet for 15 to 20 minutes.
Provided by KES115
Categories Appetizers and Snacks
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Slice tofu into 1/4-inch slabs.
- Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper.
- Roll tofu slices in the nutritional yeast mixture until evenly coated.
- Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.
Nutrition Facts : Calories 248 calories, Carbohydrate 8.8 g, Fat 15.4 g, Fiber 5.6 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 58.6 mg, Sugar 0.1 g
VEGAN TANTANMEN WITH PAN-FRIED TOFU
Tantanmen is the Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth. Chinese or Japanese sesame pastes, which are made from roasted sesame seeds and yield a more robust flavor than tahini, are traditionally used in this dish. (But tahini works too; it will produce a mellower, creamier result.) For those who keep doubanjiang, or Chinese fermented bean paste, on hand, add a teaspoon or two to your soup base for even deeper flavor. Slices of pan-fried tofu make this dish feel more substantial, but if you are looking for a shortcut, crumble it up and pan-fry it alongside the mushrooms. For non-vegans, add a jammy egg.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil over high heat. Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
- Heat a large skillet over medium-high. When hot, add 1 tablespoon olive oil and arrange the tofu slices in a single layer. Generously season the tofu with about 1/2 teaspoon salt and about 1/8 teaspoon pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
- To the same pan, add 1 tablespoon olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
- Prepare the broth: Pour the vegetable stock into a large pot and add the kombu, if using.
- Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu (keep for another use) and turn off heat. Allow to sit for 2 minutes, then gradually whisk in milk, adding a little at a time, so it doesn't curdle. Once the milk has been added, heat broth over medium until it simmers.
- In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Divide mixture across four deep noodle bowls.
- Pour the hot broth over the sesame soup base, dividing it evenly among the bowls. Whisk to combine the base with the broth.
- Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.
PAN FRIED TOFU & SHRIMP SAUTE
Steps:
- Slice tofu into squares, at least 2cm in width. Salt both sides of the tofu squares and set aside for 15 minutes. Salt helps the tofu fry up nice and crispy. Mince the scallions, chili pepper, garlic, ginger, and cilantro - set aside. Season ground chicken or pork with cooking wine, white pepper, soy sauce, sesame seed oil, and cornstarch - thoroughly combine and set aside. Clean shrimp, set aside. Blot tofu squares with a paper towel to get out all the excess moisture - tofu that is wet doesn't crisp up as nicely. Make sure to blot the tofu squares right before frying as they continue to leak water when sitting out. Heat nonstick pan with enough oil to coat the bottom of the pan, place on med-high heat. Lay out the tofu squares and fry, turning every 3-5 minutes until golden brown. Remove tofu from pan and layer on bottom of serving dish. Add garlic, chili pepper, and ginger to the oil, releasing aromas. Toss in minced meat mixture and saute for 3-5 minutes until meat starts to cook. Add shrimp, sauteing for another 3-5 minutes. Now add the broth to taste (I actually used left over pho broth and it was great!). Toss all ingredients gently together. Add bean sprouts and cook for another 2-4 minutes until sprouts wilt. Add remaining cilantro garnish. Pour chicken/shrimp/sauce mixture over tofu and serve with rice or noodles!
DUBU JEON (KOREAN PAN-FRIED TOFU)
This is a great side dish - fried crispy tofu topped with a spicy sauce.
Provided by Ann Lee
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 21m
Yield 2
Number Of Ingredients 11
Steps:
- Season tofu with salt.
- Heat vegetable oil in a skillet over medium heat. Add tofu in a single layer; cook until golden brown and easily released from the bottom of the skillet, about 3 minutes. Flip and continue cooking until golden brown on the second side, about 3 minutes more.
- Mix soy sauce, green onions, water, sesame seeds, sesame oil, red pepper powder, and black pepper together in a small bowl. Spread over the cooked tofu. Garnish with red pepper flakes.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 7 g, Fat 12.6 g, Fiber 3 g, Protein 17.8 g, SaturatedFat 2.4 g, Sodium 2098 mg, Sugar 1.9 g
PAN FRIED TOFU WITH SPICY GINGER SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 23
Steps:
- To prepare the soup, in a saucepan over medium-low heat, combine the vegetable broth, ginger, sugar, rice vinegar, soy sauce, oyster sauce and sambal. Allow to simmer 15 minutes to mingle the flavors.
- To prepare the tofu steaks, cut the tofu block lengthwise, then cut in half to make 4 slabs. Lay several layers of paper towels on a cutting board then place the tofu, side by side, on top. Cover the steaks with more paper towels and press down to drain out some of the water in the curd (making it denser and hold together better when cooked.) Combine the bread crumbs, cayenne, paprika, salt and pepper. Dip each piece of tofu into the beaten eggs then dredge in the seasoned bread crumbs to coat. Heat peanut oil in a skillet over medium-high heat. Fry the tofu steaks 4 minutes each side. Remove to a platter lined with fresh paper towels. Add sesame oil to the skillet, stir-fry the ginger and garlic with the chili for 2 minutes to build a base flavor. Add the broccoli and saute 3 minutes until it begins to soften, season with salt and pepper. Divide the udon noodles and spicy broth among 4 bowls. Add the broccoli then lay a piece of tofu on top. Garnish with a sprinkle of green onions, cilantro, and peanuts before serving.
QUICK AND LIGHT PAN-FRIED TOFU
Warm, satisfying meal in about 10 minutes! This pan-fried tofu has a bit of a teriyaki flavor, and it's great over steamed rice or vegetables.
Provided by bhappe
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Heat butter in a skillet over medium-high heat. Stir in garlic until fragrant, about 1 minute. Add tofu cubes; pour in soy sauce and mirin. Saute tofu until lightly browned on all sides and warmed through, about 5 minutes.
Nutrition Facts : Calories 269.2 calories, Carbohydrate 11.2 g, Cholesterol 15 mg, Fat 16.4 g, Fiber 0.9 g, Protein 19.6 g, SaturatedFat 5.6 g, Sodium 918.3 mg, Sugar 5.9 g
FRENCH TOAST PAN-FRIED TOFU (GLUTEN FREE)
Gluten-free crispy pan-fried tofu topped with maple syrup, a wonderful gluten-free alternative. My kids are not GF and they love this! Serve with a small amount of butter.
Provided by Meganvs
Categories Breakfast and Brunch French Toast Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Slice tofu into 1/8-inch-thick slices, laying pieces on a paper towel as you go. Season each side lightly with salt.
- Place cornmeal in a shallow bowl; add a pinch of salt and cinnamon and stir.
- Heat olive oil in a saucepan over medium-high heat.
- Dip each side of the tofu slices in the cornmeal mixture; gently tap off excess. Place tofu in the hot saucepan and cook until golden brown and crisp, 2 to 3 minutes per side.
Nutrition Facts : Calories 200.5 calories, Carbohydrate 15.6 g, Fat 12 g, Fiber 1.2 g, Protein 9.6 g, SaturatedFat 1.4 g, Sodium 46.8 mg, Sugar 0.7 g
PAN-FRIED TOFU WITH SPINACH, PEAR, AND STAR ANISE
Steps:
- Lay several layers of paper towels on a cutting board, then place the tofu squares on top, side by side. Cover the tofu with more paper towels and place a plate on top. Add a can or two to press down and drain out some of the water in the curd. This makes the tofu denser and meatier.
- In a large skillet, heat the peanut and sesame oils just to the smoking point. Fry the tofu on both sides, flipping occasionally with the spatula, until golden, about 8 minutes total. Remove the tofu from the pan and drain it on a plate lined with paper towels.
- Using the same pan, sauté the ginger, garlic, chile, star anise, and peanuts-your kitchen will smell amazing! In a small bowl, mix the hoisin sauce, soy sauce, and lime juice together. Briefly toss the spinach in the pan, stirring just to wilt, no more than 30 seconds. Remove the spinach to a bowl, scraping the peanut mixture in there also. Put the pan back on the heat and heat the hoisin mixture. Combine the sauce with the spinach and divide between 2 bowls. Lay the pear slices and tofu on top.
PAN FRIED TOFU WITH CARAMELISED SAUCE
Tofu in the west is often used as a meat substitute for veggies, it was also used for this purpose by Buddhist monks whom first introduced Vegetarian cookery to Japan. This dish is a modern addition to their traditional dishes. I like to serve with rice and make double the quantity of sauce to pour over. I also put my tofu out to drain before I go to work so it is ready to go when i get back
Provided by PinkCherryBlossom
Categories Soy/Tofu
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain the Tofu and either put in a colander and weight down with a plate and tins or wrap in kitchen towel and place a plate over the top. The idea is to remove as much liquid as possible. Do this for 30 minutes.
- Add all the marinade ingredients together and allow to stand for 15 minutes.
- Slice the garlic as thinly as possible and fry in the vegetable oil turning frequently to make sure it does not burn. Do not throw the oil away.
- Unwrap the tofu and slice horizontally into 4 large slabs, then each slab into 4 giving a total of 16 squares.
- Place in a large shallow dish and pour over the marinade, leave to soak for fifteen minutes.
- Drain the tofu and place on kitchen towel, reheat the oil and add one piece of butter. When sizzling add the tofu cooking in one layer wherever possible (I use two pans).
- Cover and cook until the edges are brown and firm (about 5 - 8 mins each side).
- Pour in the marinade cook for 2 minutes or until the spring onions are tender.
- Serve four pieces of tofu per person garnishing with a piece of butter and the thickened sauce.
Nutrition Facts : Calories 242.8, Fat 17.6, SaturatedFat 7.4, Cholesterol 26.7, Sodium 1183.7, Carbohydrate 7.3, Fiber 0.9, Sugar 1.9, Protein 11.9
VEGAN TANTANMEN WITH PAN-FRIED TOFU RECIPE
Tantanmen is the Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth Chinese or Japanese sesame pastes, which are made from roasted sesame seeds and yield a more robust flavor than tahini, are traditionally used in this dish (But tahini works too; it will produce a mellower, creamier result.) For those who keep doubanjiang, or Chinese fermented bean paste, on hand, add a teaspoon or two to your soup base for even deeper flavor
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil over high heat. Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
- Heat a large skillet over medium-high. When hot, add 1 tablespoon olive oil and arrange the tofu slices in a single layer. Generously season the tofu with about 1/2 teaspoon salt and about 1/8 teaspoon pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
- To the same pan, add 1 tablespoon olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
- Prepare the broth: Pour the vegetable stock into a large pot and add the kombu, if using.
- Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu (keep for another use) and turn off heat. Allow to sit for 2 minutes, then gradually whisk in milk, adding a little at a time, so it doesn't curdle. Once the milk has been added, heat broth over medium until it simmers.
- In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Divide mixture across four deep noodle bowls.
- Pour the hot broth over the sesame soup base, dividing it evenly among the bowls. Whisk to combine the base with the broth.
- Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.
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