Crunchy, salty, sweet and so good! Tofu absorbs the flavors you give it so have fun and experiment with different seasonings and flavors!
Notes:
Extra firm tofu works best but firm will work as well.
The most important step is to press and remove the excess liquid to get a crispy texture.
When initially adding the tofu to the pan, make sure they don’t touch each other as they will stick together.
Once you add the sauce, serve right away as the longer the tofu sits in the sauce, the softer they become.
You can pan fry the tofu ahead of time ( but don’t refrigerate as they will get soft) and reheat with the sauce before serving.
Crispy Pan Fried Tofu
Ingredients
1 ( 14-16oz) block of extra firm tofu, drained 2 Tablespoons cornstarch or potato starch
1/2 teaspoon salt 2-4 Tablespoons vegetable, grape seed or avocado oil
Sauce
1-2 garlic cloves, minced
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar or white wine vinegar
1/2 Tablespoon sesame oil 2 Tablespoons honey, maple syrup or sugar 1 teaspoon potato starch or cornstarch
Optional: 1 teaspoon garlic chili sauce, red chili flakes, or gochugaru ( Korean chili flakes)
Optional garnish: green onions or sesame seeds
Directions
Fold a paper towel in half on a plate. Place the tofu on top and add another paper towel on top of the tofu. Place a heavy item (such as a cast iron pan or a large can) on top of the tofu. Let sit for about 30 minutes to drain out the water, changing out the paper towels halfway.
Slice the tofu into cubes. In a bowl, mix together the cornstarch and salt and gently toss in the tofu to coat evenly.
Heat oil in a large pan. Arrange the tofu in a single layer, without touching each other and cook until browned on all sides. Meanwhile, whisk the sauce ingredients in a bowl.
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