PERFECT PAN FRIED TOFU
Here's how to make the best pan fried tofu: fast and easy, no pressing required! It has irresistible flavor and cooks in 15 minutes.
Provided by Sonja Overhiser
Categories Main Dish
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Cut the tofu into large cubes (about 1.5″ x 2″) and pat it dry with a towel. Add the olive oil to a non-stick pan and add the tofu cubes and a few pinches kosher salt.
- Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
- Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook additional 5 to 6 minutes until browned.
- Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook an 2 minutes, then flip the and cook another 2 minutes, until the color is darkened. Serve immediately.
Nutrition Facts : Calories 196 calories, Sugar 0.6 g, Sodium 7 mg, Fat 18.6 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 1.9 g, Fiber 0.3 g, Protein 8 g, Cholesterol 0 mg
VIETNAMESE TOFU WITH TOMATO SAUCE (ĐậU SốT Cà CHUA)
Đậu sốt cà chua is an extremely simple dish to cook, with fried tofu and roma tomatoes, quickly simmered to soften and seasoned with fish sauce. Perfect for a quick family meal, and a recipe that always transports me back to my childhood.
Provided by Hungry Huy
Categories Sides
Time 1h
Number Of Ingredients 9
Steps:
- Cut the tofu blocks in half lengthwise (so they're thinner and remove more moisture), then again into smaller pieces to help remove more moisture.
- Press out moisture from the tofu: the tofu on a plate, with a kitchen towel or paper towels above and below the tofu. Cover with another plate to slightly weigh it down to remove moisture for 20-30 minutes. This will help prevent the oil from splattering during frying. Here's how it looks after pressing.
- Fry the tofu. Heat a pot of oil to 300 F, then add 4-6 pieces of tofu at a time to fry until golden brown, making sure to move them around a bit right after adding so they don't stick. It should only be a few minutes each. Remove the fried ones to plate with paper towel to drain excess oil, and continue frying the rest until they're all fried.
- Slice the tomatoes into bite sized pieces, about 4-8 pieces per tomato. It will help them cook quicker too.
- In a new medium sized pot, add all the sauce ingredients. Bring to a boil on high heat, then lower to simmer at 30% heat for about 10 minutes, or until tomatoes are cooked through and the liquid reaches your desired concentration.
- Taste the sauce at this point. See if it needs any more tomato paste, fish sauce, salt or sugar. If the tomatoes aren't super flavorful or ripe to start, I like to add more tomato paste, sugar, and maybe some salt at this point.
- Add the tofu to the pot, toss to combine.
- Keep mixing for a few minutes so the tofu warms up and soaks up some of the sauce. Retaste and adjust as necessary then top with sliced scallions and serve!
Nutrition Facts : Calories 111 kcal, Carbohydrate 6 g, Protein 10 g, Fat 5 g, SaturatedFat 1 g, Sodium 678 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SUPER SIMPLE SPICY FRIED TOFU
This recipe is adapted from a local tofu maker that frequents neighborhood farmers markets. It's vegetarian and vegan friendly and tastes great - even non-vegetarians love it! Spicy garlic sauce is a staple ingredient in many Vietnamese dishes and creates a spicy-sweet combination with the brown sugar.
Provided by SONANOVA
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Drain tofu, rinse, and pat dry. Cut into squares.
- Heat sesame oil in a wok over medium heat. Add onion and cook for 2 minutes. Add red pepper and stir-fry for 2 minutes. Stir in tofu and cook for 2 minutes. Stir in brown sugar, soy sauce, and chili-garlic sauce. Mix together and cook for 3 minutes. Adjust seasoning to taste. Sprinkle with green onions before serving.
Nutrition Facts : Calories 274 calories, Carbohydrate 19.6 g, Fat 17.8 g, Fiber 4.1 g, Protein 13.2 g, SaturatedFat 2.6 g, Sodium 355.6 mg, Sugar 11.1 g
CRISPY FRIED TOFU
Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.
Provided by Sarah Dipity
Categories Appetizers and Snacks
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
- Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
- Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
- Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
- Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 1.6 g, Fat 15 g, Fiber 0.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 296.6 mg, Sugar 0.3 g
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