THE BEST PAN-FRIED TOFU

The Best Pan-Fried Tofu image

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

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Ingredients

1 lb extra firm tofu (extra firm only)
1 1/2-3 tablespoons canola oil or 1 1/2-3 tablespoons peanut oil
salt
cayenne pepper

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:-).