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:-).
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
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
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
PANFRIED TOFU WITH ORIENTAL GARLIC SAUCE
Categories Garlic Ginger Vegetarian Quick & Easy Tofu Pan-Fry Vegan Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- Cut the tofu crosswise into 4 slices and let the slices drain between a double thickness of paper towels for 20 minutes.
- While the tofu is draining, in a small bowl dissolve the cornstarch in 1/4 cup of the water and stir in the remaining 3/4 cup water, the soy sauce to taste, the vinegar, the Scotch, the sugar, and the salt. In a heavy saucepan heat 1 1/2 tablespoons of the vegetable oil over moderately high heat until it is hot but not smoking and in it stir-fry the garlic until it is pale golden, being careful not to let it burn. Add the gingerroot and stir-fry the mixture for 30 seconds. Stir the soy sauce mixture, add it to the garlic mixture, stirring, and bring the sauce to a boil, stirring. Simmer the sauce for 2 minutes, stir in the sesame oil, and keep the sauce warm.
- In a non-stick skillet heat the remaining 1 tablespoon vegetable oil over high heat until it is hot but not smoking and in it brown the tofu on all sides, turning it with tongs and transferring it as it is browned to paper towels to drain. Divide the tofu between 2 plates and spoon the sauce over it. Sprinkle the scallion over each serving and serve the tofu with the rice.
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- In a medium bowl, add cubed tofu and soy sauce on top. Stir gently with silicone or wooden spoon (metal will do more damage to tofu's delicate texture). Set aside.
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