<p class="p1"><span class="s1">Your kids will call this easy 20 minute crispy fried tofu “chicken”. It’s that good!</span></p>

Crispy Pan Fried Tofu

soy sauce

cornstarch

garlic powder

black pepper,

olive oil

Green onion, finely chopped

Sesame seeds,

In a medium bowl, add cubed tofu and soy sauce on top. Stir gently with silicone or wooden spoon (metal will do more damage to tofu&#8217;s delicate texture). Set aside.

In another medium bowl, add cornstarch, garlic powder and pepper. Stir well with a fork and set aside.

In the meanwhile, preheat large ceramic non-stick skillet on medium heat. Add half of the olive oil. It should be hot enough to make tofu sizzle right away.

Add tofu cubes to a bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in sticky wet cornstarch mixture. Perfect!

Add half of the tofu to a pan in a single layer. Cook until browned, about 2-3 minutes. Flip each cube with a spatula and pan fry for a few more minutes or until crispy (you can add half of the marinade now and the other half with next batch). Transfer to a plate and repeat this step with remaining tofu.

Garnish with sesame seeds and green onion. Crispy tofu is best served immediately as it loses its crispiness after half an hour I would say. Or if you cover it. Still delish!!!

Just wrote a long comment and clicked submit too soon, omitted email, and it told me to go fix it but it erased my whole comment.   I can't type it again.  But the tofu was good.

Made these last night, and find myself craving them this morning! Best fried tofu recipe I’ve EVER tried!

It's the best crispy tofu I've made. Thanks for the recipe.

Loved it, thanks. I was afraid to eat Tofu, people say so many things about it that I never dared. I did your recipe and I can’t stop eating it, thanks for sharing such an easy and yummy recipe.

So delicious.  My family loved it and they are typically anti-tofu.  I found that I need a lot more of the cornstarch mixture.  Thanks for sharing.

I have been searching ways to try tofu but so many have long ingredient and cooking list I just glance over them. I'm trying to replace some meat so need a healthy substitute. Came across your will be tying soon.the 3 stars are for easy and few ingredients. Will rate again after cooking.

Holy crap this is delicious! Used the sesame oil instead of the olive oil so I didn’t loose out on the sesame oil flavor because I didn’t have the garnishes. I’m glad because I probably would have lost my mind, it was so phenomenal without them. 

Here’s what I did diff than the outlines recipe:
-Added 1/8 tsp Accent to powder mix (gotta love that msg)
-Drizzled soy sauce on the tofu rather than stir (I’m cooking for 1 so I cut the recipe in 1/2. Besides I don’t have a large ceramic pan, only small so what I’m cooking in the pan is only 1/2 of 1 package).
-Doubled the garlic, which really means that I kept the same amount recommended but since I’m cooking a 1/2 batch, well... you get it
-Didn’t stir to coat the powdered ingredients on the tofu, my small batch size made it super easy to roll them they the powder and evenly coat each side w my fingers. 
-Used chopsticks rather than a spatula to flip while cooking. 
-Made a dipping sauce:
1 part rice vinegar 
2 parts soy sauce
Heavy dash sesame oil
2 heavy dashes white sugar (I used the c&amp;h quick dissolve)

Oops forgot to mention...

I know every stove is different. I’m working with a Samsung electric flat top. 
Turned heat down to medium-medium-low. 

Just finished eating the first batch (1/2 of 1 package). I’m cooking the other 1/2 right now and I’m going to eat that too. Right now. I’m going to hate myself when I’m done. But as mentioned, life is short so **** it. 

Thank you for the recipe. This will be made ALL THE TIME in my house moving forward.

Easy! Convenient! Almost to good to be true.   Love it!  It’s almost too convenient to be good for you.... Thanks Again for Sharing your Recipes, Olena!

This was my first time making tofu because I was kind of afraid of it lol. I didn’t know how to cook it but this recipe was really easy and turned out great! I will be making this all the time!

I recently made this recipe for a ramen noodle bar for a party, and it was the first thing to go!  I also did this same method with thinly sliced pork, and it turned out amazing too.  You will not be dissapointed- this recipe is a winner!  The only thing I would do different next time is experiment with extra firm tofu.  I just used regular and it still was amazing, but I think I may like to try the firmer texture next time.  p.s. I normally hate tofu!

Thank you so much for this recipe. It worked perfectly.

don't know why my comment was not registered! Loved the recipe and thank you

Made this tonight, first time really eating tofu (not counting in miso soup) and it was really good. Just started a plant based diet for my husband loving these new recipes.  This was really quick to make which is a big plus, but overall it was so good. The taste reminds me of scrambled eggs. Thank you for this great recipe which I will make again.

I make tofu all the time &amp; my least favorite part is pressing it! I love how this recipe doesn't require it. This is flavorful I even had crushed pepper flakes &amp; some hoisin sauce. Yummy! I put this on salad of in wraps it's so versatile! Thanks

Hi,I'm going to try your recipe(Now past midnight..)Really curious because "press tofu to remove extra liquid"! I love Tofu but usually this is annoying part when I cook Tofu.

Maybe because I'm in Japan,I think Tofu has taste...It's like fresh soy if you get really good Tofu.But this is because we can get local ingredients,At the same time we cannot get really good Maple syrup.

Thank you for Recipe and sorry about my English!

Hello Crispy, I'm a vegan, and I love my tofu, I like it anyway, give me tofu every day

It was perfect!
I added onions and bell peppers and put it all over a bed of cauliflower rice. 
Thank you!

This was amazing! It tasted like chicken nuggets!A food I loved but am not eating anymore. 10/10

I made this last night and am eating the leftovers COLD for lunch today.  This is fantastic!  Such great flavor and texture.  I think rather than pour on the leftover soy mixture I'm just going to put it on the side next time.  That way both sides will be crispy.  Thank you for posting this!

This recipe is amazing! So simple but my finance and I both agree these taste like chicken nuggets! I stocked up on tofu and am so glad I found this recipe. Thank you!!!

So I had tofu at home that I decided to buy for idk what reason...&amp; I came across your recipe. Can I just say... that was ABSOLUTELY  so tasteful &amp; hid the tofu so much. It takes a lot in me to try things that don’t look appetizing. Your recipe nailed it &amp; I thank you for it. I paired it with a fresh salad (in a Russian household, it’s a statement to always have for dinner). I definitely will be making this recipe again. Thanks so much Olena for this healthy recipe. One less chicken I eat a day!

I've pan fried tofu many times before, but this just brought tofu to a whole other level! Super easy, super tasty, better than what I've had at restaurants.  Will be a go to in the future.

Wow. This was incredible. My tofu loving son said it's the best he's ever had.
I wish I could post a picture because even that looked like it came out of a professional recipe book.

I made this recipe on a cast iron skillet for extra crisp/flavor and it was great. Only change I would highly recommend is adding Cayenne to the dry mix. With Cayenne + a BBQ soy sauce drizzle on the top, it was great!

I have done this twice and love it. Also, I simmer the tofu for at least half an hour for extra flavor.

What is the remaining soya sauce mixture  to be added whilst frying tofu?

Made these like 5 times now and they are SO good and easy to make, even for a novice like me. I found that every time though, I get little black bits in it so I guess it's the 'batter' burning? Weird bc I only use low heat, medium heat is way too hot for my stove

I actually don't add them until I transfer them to the serving plate, thinking maybe I put too much of the cornstarch coating on the tofu

my 16 year old son tried this.  Turned out wonderful! Thank you ~

I'm rarely compelled to comment or add review, but this recipe truly delivers!  I made it for the first time, and it was a big success.  Not only was it truly as simple as you describe, but It turned out just like the images.  There were two non-tofu-eaters at my table reaching out for additional servings multiple times.  A definite repeat, and new addition to my recipe repertoire.  Thank you!!!

Made a batch and half was gone before dinner was even served with my teenager saying it tastes just like chicken!  Thankfully they're so easy to make that I quickly made another batch as my other daughter wrote the recipe out and added to our binder of favorites recipes.

Quick, easy and delicious! My son loved it!

This is so good! It is our family's new go-to recipe. Husband and son loved it and even learned how to make it!

Really tasty, I love it! However, I used extra firm tofu and had to press it. Without pressing it, the fried tofu turned out soggy. Drying another batch thoroughly helped it come out firmer and crispier. Thanks for the recipe!

Had never made tofu before, love this recipe! Turned out perfectly crispy and golden.

Receta de pan de nueces, elaboración paso a paso, con trucos, consejos y fotografías para obtener unos magníficos panes con nueces.

Pan de nueces

360 gramos de masa madre (masa blanca fermentada)

360 gramos de harina

90 gramos de harina de centeno integral

gramos de levadura de panadero

275-300 gramos de agua

gramos de sal

gramos de nueces peladas

Paso 1

Disculpad, esta receta no tiene aun los pasos.

Paso 2

https://gastronomiaycia.republica.com/wp-content/themes/gastronomiaycia_child_medios/videos/gycia-corporativo.mp4

Video obligatorio par Gastronomía &amp; Cía

Gastronomía &amp; Cía

Here's what you need: filet mignon, coarse salt, freshly ground black pepper, grapeseed oil, unsalted butter, fresh rosemary, garlic

How To Cook Filet Mignon Recipe By Tasty

oz filet mignon

salt,

grapeseed oil,

unsalted butter

rosemary

garlic

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

How To Cook Filet Mignon Recipe by Tasty

On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.

Generously season all sides of the filet mignon with salt and pepper.

Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.

Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.

Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.

Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.

Transfer the pan to the oven for 7 minutes for a medium rare steak.

Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.

https://vid.tasty.co/output/87471/landscape_480/1522447498

Better-for-you fried rice cooked in the one pan in the oven – it's a midweek meal miracle!

Healthier one-pan baked fried rice

(1 1/2 cups) brown rice

garlic cloves, crushed

ginger

(2 1/2 water

vegetable oil

peeled,

(1 cup) frozen peas

97-per-cent fat-free sliced ham, chopped

green shallots, white and pale green parts thinly sliced (tops reserved)

soy sauce,

eggs

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

Masa enriquecida con mantequilla, de origen francés. Fue parte de los banquetes de la nobleza gracias a su delicada fragancia y su sabor.

RECETA PAN BRIOCHE

214 gr Harina de trigo

gr Agua Fría

gr Levadura

gr Sal

gr Huevos

45 gr Azucar

75 gr Mantequilla templada

Pesar todos los ingredientes por separado.

Mezclamos en un recipiente los 10 gramos de levadura, los 30 gramos de agua fría y los 75 de huevos batidos.

En otro bol unimos la harina de trigo y la sal, agregamos los líquidos y mezclamos hasta conseguir una preparación con textura de masa.

Agregamos la mantequilla y el azúcar. Este proceso es muy largo y tedioso, hay que ser muy pacientes ya que la masa va a perder fuerza y prácticamente estamos empezando desde cero, no es necesario agregar mas harina, solo hay que amasar con muchas ganas.

Cuando obtenemos ya una bola de masa homogénea que aprueba el test del gluten (en nuestro ebook gratis lo explicamos), debemos dejarla tapada para que realice su fermentación inicial que durara 120 minutos (2 horas).

A la mitad de la fermentación, y como es ya costumbre en los panes, procedemos a desgasificar.

Ya terminada la fermentación inicial, introducimos la masa en un recipiente con su tapa y la introducimos en la nevera por un tiempo de 720 minutos (12 horas).

Sacamos de la cámara luego de la fermentación retardada y trabajamos un poco para recuperar la elasticidad. Con amasarla un poco bastará.

Pasamos a formar el brioche con cualquiera de los 3 métodos de brioche a tête

Introducimos en los moldes, que hemos engrasado previamente y pintamos con huevo batido.

Dejamos fermentar la masa por un tiempo mínimo de una hora. Este tiempo es orientativo ya que dependiendo de la temperatura ambiental puede ser mayor o menor.

Una vez ya fermentada, con una tijera humedecida en agua se le realizan unos cortes profundos en cada canal del molde y se vuelve a pintar con huevo.

Se hornea a 185º C o 365º F durante 25 minutos.

Se deja enfriar y se disfuta con café.

Pan turco con carga religiosa, se puede aderezar con semillas de hinojo y comino, tiene una forma redonda con unas marcas hechas antes de hornear.

PAN PIDE TURCO

500 gr Harina de trigo blanco

220 gr Leche

150 gr Agua

gr Azúcar

gr Aceite de oliva (Virgen extra)

Diluimos el azúcar (14 gr) y la levadura (5 gr) en el agua (150 gr) y la leche (220 gr).

Agregar a los liquidos, la harina (500 gr) y el aceite (50 gr).

Amasamos con la ayuda de una cuchara, palo o con la mano.

Agregar la sal (8 gr) y terminar de amasar.

Dejamos fermentar por 120 minutos tapado con un paño.

Engrasamos la bandeja de horno y estiramos la masa.

Dejamos fermentar nuevamente por 45 minutos también tapado con un paño.

Calentar el horno a 220º C o 420 Fº

Quitaruna parte de los gases con los dedos, intentando marcar agujeros en la masa,hacer un círculo dejando un poco de borde y hacer líneas que se crucen entrellas.

Pintar con aceite de oliva y espolvorear algunas semillas de comino.

Dejar cocer en el horno de 25 a 35 minutos

The quick vegetarian mushroom, fetta and lentils tray bake will be a hit with the whole family, including the meatlovers!

Roasted mushrooms with sage and fetta lentils

trimmed,

portobello mushrooms

butter

sage leaves, finely chopped

garlic cloves, thinly sliced

dry white wine

can lentils, drained,

fetta, crumbled

walnuts, roughly chopped

baby rocket

Crusty bread, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Southern Fried Potatoes

medium Russet or Idaho potatoes ((2 to 2 1/2 pounds))

onion,

vegetable or canola oil

salt

black pepper

Wash, peel, and slice the potatoes into 1/8-inch rounds.

Heat a large cast iron or nonstick skillet over medium-high heat. Add the oil and heat until it starts to ripple. Add the potatoes evenly and sprinkle the onions over the top. Cover and cook about 8 minutes. Remove the lid and add the salt and pepper. Flip the potatoes and continue to cook for about 10 more minutes, flipping once or twice more, or until golden brown and tender. Drain on paper towels if desired. Serve immediately.

When you’re cold, tired and in a rush, take comfort in this hearty One-pan Country Chicken Pie.

One-pan country chicken pie

tbsp extra virgin olive oil

chicken thigh fillets, trimmed, roughly chopped

leek, trimmed, halved, chopped

celery stalks, halved lengthways, chopped

carrots, halved lengthways, chopped

tsp finely chopped fresh rosemary

tsp finely chopped fresh thyme

tsp finely chopped fresh sage

tbsp plain flour

Massel salt reduced chicken style liquid stock

milk

can corn kernels,

puff pastry, partially thawed

egg, lightly beaten

tsp sesame seeds

All your family faves cooked in the one pot – winner, winner, creamy chicken pesto pasta is for dinner.

One-pan creamy chicken pesto pasta bake

extra virgin olive oil

brown onion, finely chopped

chicken breast fillets, chopped

Massel chicken style liquid stock

pasta

Coles Pistachios

basil leaves,

parsley

lemon juice,

thickened cream

broccoli,

baby spinach

perfect bakes grated cheese

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

This creamy butter chicken tray bake has an authentic flavour and is the perfect dinner any night of the week.

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