Pan-Fried Tofu

Pan-fried tofu with nori and sesame seed furikake

Among the countless ways of cooking tofu, I still find that a simple pan-fry can never go wrong. This is definitely one of my favorite ways to enjoy tofu, and you can eat it plain, add it to stir-fry, or with your favorite sauce!

The tofu is coated in a mixture of cornstarch, garlic powder, and salt. I really like the simplicity of the flavors, and it’s just as delicious eaten plain as it is with sauce (my favorite is homemade teriyaki sauce).

This recipe is best straight out of the pan. Wait even 10 minutes, and the crispy edges will already start to become soft. It’s still yummy and refrigerates well, but it just won’t have that addicting crunch anymore.

Pan-fried tofu topped with teriyaki sauce and white sesame seeds

Pressing Tofu

Why press tofu? Tofu contains lots of moisture, even when it is firm or extra firm. Pressing the tofu causes lots of the water to be released in a relatively short amount of time, and it allows for a much crispier end-product.

To press tofu without an actual tofu press, remove it from the packaging and wrap it in paper towels or kitchen towels (I do one layer of paper towel followed by a more absorbent cloth). Then, transfer it onto a baking sheet to catch the excess water, and place a heavy object on top. This could be a book, a baking tray with canned food on it, or a few pots and pans. My personal favorite? Using the cast iron pan that I later fry the tofu with. Just make sure that the object isn’t too heavy or the tofu won’t maintain its structure well.

Pan-Fried Tofu
Prep Time: 30 mins
Cook Time: 10 mins
Yield: 4 servings

Ingredients

• 1-14 oz block firm tofu
• 2 tbsp cornstarch
• ½ tsp fine sea salt
• ½ tsp garlic powder
• ½ tsp paprika (optional)
• ¼ tsp cracked black pepper (optional)
• 1-2 tbsp cooking oil
  
  

Directions

1. Press tofu for 30 minutes to overnight (in the refrigerator) by wrapping in a clean towel and placing under a heavy object (like a cast iron skillet, baking tray with canned food, etc.) to release excess water. Make sure that the object is not too heavy, or the tofu will be crushed and crumbly.
2. Meanwhile, whisk together cornstarch, salt, garlic powder, paprika, and black pepper in a bowl.
3. Cut the tofu into cubes or preferred shape.
4. Lightly dredge each piece of tofu in the mixture and tap off the excess, placing it onto a dry surface afterwards.
5. Heat oil in a large frying pan over medium heat. Add tofu cubes and cook on each side for 1-2 minutes or until lightly golden.
6. Serve immediately with vegetables, rice, and your favorite dipping sauce!

Per serving (fried in 1 tsp oil each): 153 calories: 7 g carbs; 10 g fat; 8.8 g protein