Pan-Fried Tofu {recipe}

 

Heyaaa lovely people!!! It’s one more week in front of us and we are that much closer to a New Year. This year seriously past so fast. 2016! Wow! It feels like yesterday we celebrated 2015…
Do you go out to welcome a new year, or you are more like the indoor type of person surrounded by family and friends?
With 3 kids, I am glued to my sofa watching a movie or listening to music and eating pizza every year. It’s actually relaxing night, to be honest.

So, let’s talk about food for a moment. Fried tofu!
You either like tofu or you don’t, that’s my explanation. It looks like cheese, but it tastes nothing like cheese. It doesn’t have any flavor whatsoever. I am people do ask how does it taste. I get emails or even cashier would ask when I purchase it. It’s so funny when Nebbs try to explain instead of me. I actually made my own tofu and it was You either like tofu or you don’t, that’s my explanation. It looks like cheese, but it tastes nothing like cheese. It doesn’t have any flavor whatsoever. I am saying this because believe it or not, people do ask how does it taste. I get emails or even cashier would ask when I purchase it. It’s so funny when Nebbs try to explain instead of me. I actually made my own tofu and it was deeelicious.

The best part of tofu is that adapts pretty well to any flavor. For example, if you are going to use it in stews or soups it soaks in a seasoning of the dish and becomes really tasty. For stews and smoothies, I like using soft tofu, although I used so many times firm too, for frying I always use firm or extra firm. It just holds much better while frying.
In this case, I use Nasoya Organic Firm Tofu that you probably could find in any grocery store in the USA. You are welcome to use any brand that you like or have, or use your homemade.

WATCH MY NEW QUICK VIDEO TUTORIAL Pan-Fried Tofu

Pan-Fried Tofu

Course Appetizer, Side Dish, Snack
Cuisine Chinese, Japanese
Keyword tofu, meatless, fried food,
Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 pack 14 OZ/397g Organic Firm Tofu, cubed
  • 1 large egg mixed
  • 1 cup Panko Bread Crumbs Japanese bread crumbs, or use any on hand
  • 1/4 cup Oil

Seasoning:

  • 1/4 tsp. Salt you can add up to 1/2 tsp of salt
  • 1/4 tsp. Dry Parsley
  • 1/4 tsp. Garlic powder
  • 1/4 tsp. Chili powder
  • Garnish options:
  • Green onions
  • Parsley
  • Sesame seeds

Dipping Sauce:

  • 2 Tbsp Gochujang Korean chili pepper paste
  • 1 Tbsp Rice wine vinegar
  • 1 tsp. Honey
  • 1/2 tsp. Soy sauce lite
  • 1/2 tsp. Sesame oil
  • Sesame seeds

Equipment:

  • Frying pan
  • Measuring cup/spoons
  • Cutting board
  • Knife
  • Kitchen Paper towel
  • 1 Plate
  • 2 mixing bowls

Instructions

  1. Drain Tofu, then using kitchen paper towel, pat-dry until almost all the moisture is gone.
  2. Cube tofu into equal cubes or you can slice it as well. Transfer it to the bowl.
  3. Combine seasoning because tofu does not have any taste whatsoever. You may use your own seasoning that you like. I used a mix of salt, dry parsley, garlic and chili powder/or flakes.
  4. Break an egg into one bowl, and add a cup of breadcrumbs in the other, then season each with an equal amount of seasoning.
  5. Dip each tofu cube into the egg, then cover it with the breadcrumbs. You could double dip for a thicker crust. It’s not shown on the video, but half of the cubes I double dipped.
  6. Preheat the oil to 375F/190C. That’s the standard oil temperature for frying. Use oils that have a high smoking point such as olive oil, peanut oil, sunflower oil, etc.
  7. Fry for a couple of seconds on each side of the tofu cube or until the tofu is a golden color. It fries, fast! Don’t overcrowd the pan when frying.
  8. Transfer fried tofu onto the plate with the paper towel to absorb excess grease.
  9. Serve it as an appetizer or snack with a dip, or over a salad.


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