Simple Pan 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:-).

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.

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.

PERFECT PAN FRIED TOFU

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.

PERFECT PAN FRIED TOFU

Steps:

• Start by prepping the tofu. If you have a tofu press, you can use that.* Otherwise, wrap the tofu in a dish towel and place it on a rimmed plate or baking sheet. balance a large skillet or pan on top of the tofu block and weigh it down with something heavy (I usually use a couple of cans). Make sure that it's evenly pressing down on the tofu and not lop sided. Press for 15 minutes.
• Pat the tofu dry and cut it into 1/2-1 inch cubes. Mine usually end up about 2/3 of an inch thick on all sides. If you're not planning to toss this in the sauce, you can now toss the tofu with a bit of salt and pepper and any other spices that will go well with your dish.
• In a large skillet, heat the oil over medium-high heat. Once hot, add in the tofu in a single layer. Watch the tofu but do not touch it for at least 5 minutes. The bottom will form a nice crust after about 5 minutes at which time you can flip it and continue to cook it on all sides, about 10 more minutes. In my skillet a few pieces on the edges stuck a little but most turned out perfect. Continue to cook until you reach your desired level of crispiness.
• While the tofu cooks, whisk together all of the sauce ingredients. Toss the sauce into the skillet with the tofu and cook for a couple of additional minutes until thickened a bit and heated through.
• Serve and ENJOY!

PAN-FRIED TOFU WITH SPICY PEANUT SAUCE

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.