Best Super Simple Spicy Fried Tofu Recipes

PAN-FRIED TOFU WITH SPICY PEANUT SAUCE

Pan-Fried Tofu with Spicy Peanut Sauce image

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

Ingredients

200 g firm tofu
2 tablespoons cornstarch
salt and pepper, to taste
oil, for frying
1 tablespoon peanut butter (i used crunchy)
3 tablespoons soymilk or 3 tablespoons coconut milk (will do)
1 teaspoon garlic powder
1 teaspoon soy sauce or 1 teaspoon oyster sauce
1 tablespoon chili sauce or 1 tablespoon ketchup
1 dash chili flakes
salt and pepper, to taste

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

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

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:-).