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Pan-Fried Tofu
Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 4
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
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Drain Tofu, then using kitchen paper towel, pat-dry until almost all the moisture is gone.
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Cube tofu into equal cubes or you can slice it as well. Transfer it to the bowl.
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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.
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Break an egg into one bowl, and add a cup of breadcrumbs in the other, then season each with an equal amount of seasoning.
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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.
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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.
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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.
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Transfer fried tofu onto the plate with the paper towel to absorb excess grease.
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Serve it as an appetizer or snack with a dip, or over a salad.