Skillet Grilled Tofu Salad is one delightful meal. It is pretty and tasty. The first time I tried tofu was about 10 years ago, and let me tell you, I was not a big fan. I know now why the first time I made tofu it did not taste as good. To be honest, It looked so appetizing like a block of delicious cheese but it didn’t taste like cheese at all. […]
Easy Pan-Fried Tofu is such quick tasty bites that you must make. So, in my opinion, you either like tofu or you do not. Yes, that would be my explanation.
It looks like cheese, but it tastes nothing like cheese. It doesn’t have any flavor whatsoever. I get emails about the tofu, and from time to time even cashier would ask how does it taste.
It’s so funny when my husband tries to explain instead of me. I just let him talk about food with people we meet. That being said, he just explains recipes or dishes that I have made using tofu. I crack up on the inside.
I actually made my own tofu and it was deeelicious. You can buy kits and make your own. Such amazing labor of love.
Anyhow, the best part of tofu is that it 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. On the other hand, 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.
Oh, we have 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. Don’t you agree?
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 a relaxing night, to be honest.
WATCH MY NEW QUICK VIDEO TUTORIAL Pan-Fried Tofu
If you make my Easy Pan-Fried Tofu recipe please tag me on INSTAGRAM. @sandraseasycooking with hashtag #sandraseasycookig. Thank you so much in advance!
The best part of tofu is that it adapts pretty well to any flavor. This dish is easy and so tasty.
- 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
- 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
- Sesame seeds
- 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
- Frying pan
- Measuring cup/spoons
- Cutting board
- Kitchen Paper towel
- 1 Plate
- 2 mixing bowls
- Drain Tofu, then using a kitchen paper towel, pat-dry until almost all the moisture is gone.
- Cube tofu into equal cubes or you can slice it as well. Transfer it to the bowl.
- Combine seasoning because tofu does not have any taste whatsoever. You may use the seasoning that you like. I used a mix of salt, dry parsley, garlic, and chili powder/or flakes.
- Break an egg into one bowl, and add a cup of breadcrumbs in the other, then season each with an equal amount of seasoning.
- 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.
- 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.
- 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.
- Transfer fried tofu onto the plate with the paper towel to absorb excess grease.
- Serve it as an appetizer or snack with a dip, or over a salad.
You may use any breadcrumbs on hand. Panko breadcrumbs are really the best, but it is not a must.
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Today’s recipe is as simple as you can see in the title, Grilled Marinated Tofu. The key is in the marinade and after it’s grilled the taste and aroma are just perfect balance of very satisfying, delicious and I must say easy side dish. Well, […]
What I can say about this dish other than it was born in Sichuan (Szechuan) Chinese province; however, this dish spread and became popular across other Chinese provinces and Northeastern Asia– Japan, Korea, and Taiwan, where the flavor is adapted to local tastes.
I absolutely love Ma Po Tofu. It is perfect blend, perfect taste, and makes an amazing meal especially who loves spicy and if you combine it with egg noodles or rice it will ease the burning mouth.
Originally I found the recipe in one of my favorite cookbook Lemongrass and Ginger by Leemei Tan. Can I just say that I carried this book everywhere I went that’s how much I enjoyed it and I highly recommend it?
As I typed in the search box “Ma Po Tofu” hundreds of recipes came up. That is truly the power of the Internet!
The more I read, the more interesting it got; the history, the stories, recipes, Sichuan peppercorn US ban, est.
I mean, you learn something every single day. I will skip all those because you can easily find it online how this dish got its legendary name (ma means pockmarked, po elderly women, doufu tofu).
If you make them, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking so I could see your delicious creations.
I started to add items to my Amazon store of things that I have used in the past. It is a slow process, but it’s fun and I must say very interesting. It’s like having your own online store without doing any real work.
However, I do add things that I like or used in the past, as well as own now.
I am affiliated with Amazon.
Ma Po Tofu
Slightly adapted from Lemongrass and Ginger
- 1 pk. Silken or Firm Tofu-Preferably Organic cut into cubes
- 1/2 tsp. Sesame Oil
- 1/2 inch piece fresh Ginger peeled and finely chopped
- 4 garlic cloves minced
- 1/2 Lb. Ground Lean beef or Pork Turkey or a mixture of two could be used
- 2 tsp. Chili Bean Paste- Doubanjiang
- 1 Tbs. Soy sauce
- 1/2 Tbs. Oyster sauce
- 1/2 tsp. Sugar
- 1/2 Cup Beef Broth or Water
- 1/4 tsp. Sichuan Peppercorn grounded or to your heat preferences
- 1 tsp. Cornstarch + water
- 2-3 Scallions chopped
- Red Peppers for garnish
- Serve it with Rice or Egg Noodles
- Heat the pot of water, take off the burner and gently drop the cubed Tofu in; Keep it in the hot water until ready to use.
- Heat the Wok (or frying pan) with sesame oil, and put garlic and ginger; stir-fry just for few seconds and until fragrant and do NOT let it burn (so medium heat is fine)
- Add ground beef or pork, and while you stir fry it break the lumps; Cook until it starts to brown.
- Add the chili bean paste, soy sauce, sugar, oyster sauce, toasted and then grounded Sichuan pepper mix it all together and add 1/2 cup beef brothâboil for next 5 minutes on high temperature.
- Turn down heat and with spider draining spoon remove tofu from water and drop in the wok ( or you can also gently drain the water out).
- Gently move the wok left and right motion without stir-frying, if you try to stir fry tofu will fall apart.
- Combine cornstarch with a bit of water, mix until smooth and slowly pour over the tofu and ground beef mixture. Again gently mix it in with back and forward motion trying not to break the tofu.
- Sprinkle chopped scallions, and you can add more when the dish is served.
- Serve it hot with rice or egg noodles.
Sichuan peppercorns are not related in any way to black peppercorns, therefore they should not be confused one for another. Sichuan Peppercorns belong to rue or citrus family. They have a unique aroma and gives you numbness in the mouth. Most of the times seedpods should be toasted and grounded/crushed and often added in the recipe the last minute. You can find them in Chinese markets, Asian markets and/or online. Mapo Tofu is nothing without a second star (ingredient) of this dish Chili Bean Paste or Doubanjiang.