Fried Tofu Recipe

Crispy Pan-Fried Sesame Tofu

Crispy Pan-Fried Sesame Tofu is packed with sesame flavour and ready in under 30 minutes!

Prep: 10min

Total: 25min

Yield: 4

Serving Size: 1/4 of the reicpe

Nutrition Facts: servingSize 1/4 of the reicpe, calories 150 calories, Sugar 7g, Sodium 400mg, Fat 8.5g, Carbohydrate 15g, Fiber 2g, Protein 12g

Ingredients:

• 1 pack extra-firm tofu
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 3 scallions, chopped
• 1 tbsp sesame seeds
• 1 garlic clove, minced
• 2 tsp minced ginger
• 2 tbsp tamari (or soy sauce, gluten-free if needed)
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1/2 tbsp cornstarch mixed with 1 tbsp cold water

Instruction:

1. Drain the tofu, and press it between two paper towels to remove as much liquid as possible.
2. Cut the tofu into cubes and toss in a bowl with the cornstarch.
3. Heat the vegetable oil in a pan on medium-high heat then add half of the sliced green onions and all of the tofu cubes. Let the tofu cook for 2-3 minutes on each side until golden brown.
4. While the tofu is cooking, prepare the sauce by mixing the sauce ingredients together in a small bowl.
5. Once the tofu is crispy on all sides, lower the heat to low and pour the sauce, sesame seeds and remaining green onions into the pan.
6. Mix together until the tofu is evenly coated and served.
7. Serve immediately. Optionally top with sliced green onions and sesame seeds.

Perfect Fried Tofu

You won’t believe how easy it is to make Perfect Fried Tofu! Tossed in a simple marinade, these golden nuggets are pan-fried and ready to eat in just 15 minutes (after pressing your tofu).

Prep: 5min

Total: 45min

Yield: 3

Serving Size: 1 of 3 servings

Nutrition Facts: servingSize 1 of 3 servings, calories 182 kcal, Carbohydrate 8 g, Protein 11 g, Fat 12 g, Saturated Fat 2 g, Sodium 422 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 9 g

Ingredients:

• 14.5 ounce extra-firm tofu
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch
• 1/2 teaspoon garlic powder, optional
• 2-3 tablespoons olive oil

Instruction:

1. Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for 30 minutes to an hour. Alternatively, use a tofu press (link). You can press tofu ahead of time in batches, then store in the refrigerator, in a covered container, for up to 1 week.
2. Cut the pressed tofu into 1 inch cubes and add to a large bowl. Drizzle the soy sauce on top and stir gently with a silicone spatula or small spoon. Be careful not to rip the tofu.
3. Now sprinkle on the cornstarch and optional garlic powder. Gently stir to coat the tofu. This is what makes the tofu super crispy and delicious!
4. Heat a large non-stick pan over medium-high heat. Add the olive oil so it coats the pan.
5. Once the oil is hot, add the tofu in a single layer (you might need to do this in batches, depending on how big your pan is). Let the tofu brown on all sides, it should be a nice golden color all over. I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don’t touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping.
6. If working in batches, transfer fried tofu to a plate, and continue frying until all the tofu is cooked.
7. Serve immediately. To store leftovers – Keep in the refrigerator in a covered container for up to 4 days. Reheat in the air fryer, oven or stovetop to crisp it back up. You can simply microwave it, but it won’t be crispy anymore.

Lucas Sin Teaches You How to Pan-Fry Tofu 2 Ways | In The Kitchen With