Fried Tofu Food

SIMPLE PAN-FRIED TOFU

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.

THE BEST PAN-FRIED TOFU

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:-).

CRISPY FRIED TOFU

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.

FRIED TOFU

Steps:

• Add the tofu cubes, tamari or soy sauce, garlic powder, and black pepper to a large bowl, mix until well combined, and let it rest for at least 5 minutes.
• Drain the tofu and transfer 1/3 of the tofu cubes into a freezer bag with 1 or 2 tbsp of cornstarch and toss to coat. Repeat this step with the remaining tofu and cornstarch. Add more cornstarch if needed.
• If you don't want to use a freezer or plastic bag, just add the cornstarch to a shallow dish, then the tofu cubes and toss to coat.
• Once the tofu cubes are coated with the cornstarch, heat the oil in a skillet or a pan and add the tofu cubes. I used extra virgin olive oil, but any oil will do.
• Cook the tofu cubes over medium-high heat until all sides are golden brown. Remove the tofu from the skillet and place it onto a plate or a wire rack.
• Serve immediately with dishes like vegetable tempura, sauteed kale, vegan stuffed peppers, or even roasted red peppers.
• Keep the leftovers in an airtight container in the fridge for up to 5 days.

FRIED TOFU

Steps:

• Lightly grease a non-stick pan with oil.
• Put tamari (soy sauce) in a bowl.
• In another bowl mix yeast and spices.
• Slice tofu into 1/4-inch slices.
• Dip tofu in the tamari and then in the yeast mixture.
• Fry until golden; flip and brown the other side.
• Add a bit of oil if necessary.

THE BEST CRISPY TOFU

Steps:

• Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
• Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
• Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.

CRISPY FRIED TOFU SANDWICH

Steps:

• For the tofu: Slice the tofu in half widthwise and then across to create 4 large pieces. Arrange the pieces in a large microwave-safe airtight container (some overlap is ok) and freeze overnight.
• Remove the lid from the container and microwave the tofu on high, stopping every 2 minutes to pour off the water and check if the tofu is thawed, about 6 minutes,. Transfer the tofu to a strainer while making the brine.
• Whisk the pickle juice, chili powder, smoked paprika, sugar, and 1 teaspoon salt in the same airtight container. Gently press the tofu pieces between your palms to expel any excess water, then nestle in the brine in an even layer. Cover and marinate the tofu in the refrigerator for at least 1 hour or up to 8 hours.
• For the sandwich: Whisk the flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, dried oregano, smoked paprika, and 1/2 teaspoon each salt and pepper together in a medium bowl. Stir in 1 to 2 tablespoons of the pickle brine to create clumps. Whisk the Dijon and maple syrup plus 2 tablespoons of warm water together in a separate small shallow bowl.
• Pour 2 inches of oil into a large high-sided skillet or a Dutch oven and set over medium heat until the oil reaches 350 degrees F.
• While the oil is heating, dredge the tofu. Remove one piece from the brine and toss in the flour mixture to coat, shaking off the excess. Dip in the Dijon mixture, making sure all sides are coated, then dredge in the flour again, pressing to adhere the flour. Transfer the coated tofu to a plate while coating the rest.
• Add all four pieces of tofu to the hot oil, leaving space between each piece. (Fry in batches if the skillet is getting crowded.) Fry until the coating is a deep golden brown, flipping the tofu halfway, about 5 minutes. Transfer the fried tofu to paper towels or a baking sheet lined with a wire rack to drain.
• Spread some Vegan Buffalo Mayo on the burger buns, add a piece of tofu to each and layer with some lettuce and dill pickles.
• Add the tofu, hot sauce, Dijon, lemon juice and 1 teaspoon salt to a blender or food processor. Blend on high, stopping to scrape the sides as needed, until the mixture is smooth, 3 to 5 minutes. Transfer to a pint jar or airtight container and refrigerate for up to 2 weeks.

TWICE-COOKED CRISPY FRIED TOFU

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet.
• Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes.
• Season tofu with salt and pepper. Let sit for 10 minutes.
• Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning.
• Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet.
• Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more.
• Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.

DEEP FRIED TOFU

Steps:

• In a bowl mix salt, 5 spice powder, sugar, pepper and garlic.
• Add tofu 1 at a time and turn over to coat evenly.
• Let stand 1 hour.
• In a wok, heat oil until smoking.
• Add tofu and deep fry for 5 minutes until puffy and golden.
• Drain on paper towels and serve immediately with green onions.

CRISPY TOFU

Steps:

• Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
• Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
• Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
• Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.

SUPER SIMPLE SPICY FRIED TOFU

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.

PAN-FRIED TOFU

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.

SOUTHERN FRIED TOFU

Steps:

• Cut the tofu horizontally into three equal slabs. Wrap each slab in a clean tea towel or paper towel and press the toful for 45 minutes. If time does not permit, wrap tofu and press gently to extract as much moisture as possible.
• For seasoning mix; place the nutritional yeast, salt, herbs, and spices in a wide, shallow mixing bowl. Stir well to combine.
• Stir the milk and lemon juice together in a small mixing bowl. Place the flour in mixing bowl.
• Cut each slab of tofu into 4 triangles, making a total of 12 in all. Working with one piece at a time, dredge the tofu in the flour. Shake off any excess. Now submerge the tofu in the "soured" milk. Coat the tofu in the seasoning mix.
• Coat a large skillet with vegetable oil and heat over medium high heat. When oil is hot, add the tofu pieces in a single layer. Cook until bottoms are well browned, then turn pieces over and cook until browned. Add more oil between batches and adjust the heat as necessary.
• As soon as tofu is removed from the skillet, place it on a plate lined with paper towels and blot off excess oil. Serve and enjoy!

CRISPY FRIED TOFU

Steps:

• Cut tofu crosswise into eight 1/2-inch slabs, then cut each slab lengthwise in thirds. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 30 minutes.
• Dredge tofu in cornstarch, patting with fingers to help adhere. Heat oil in a large heavy-bottomed skillet over medium. Add tofu in two batches; cook until very light golden, turning gently to cook all sides, about 5 minutes. Transfer to plate lined with paper towels. Season immediately with salt.
• Mix mayonnaise and Sriracha. Serve tofu with sauce, scallions, and lime wedges.