pan fried tofu

A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I&#x27;m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it&#x27;s own!Ingredients

Spicy Peanut Tofu Stir Fry

block extra firm tofu

cornstarch

salt

oil (vegetable, canola, coconut)

½ cup sliced shiitake mushrooms (button or baby bellas work too)

white onions, large dice

EACH: minced garlic AND grated ginger

soy sauce (use GF tamari to make this gluten-free)

chili oil

sesame oil

peanut butter

lime juice

brown sugar

bok choy, crushed peanuts, red pepper flakes, and lime wedges

TOFU: Place a folded tea towel in the...

TOFU: Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.

SAUCE: While the tofu is drying, prepare the...

SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.

STIR FRY: In a large non-stick skillet over...

STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.

SERVE: Serve warm with rice, quinoa, or on...

SERVE: Serve warm with rice, quinoa, or on it's own. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!

Perfectly salted, crispy on the outside and soft and eggy on the inside. This Salty Crispy Tofu would make a fun appetizer or snack.&nbsp;

Salty Crispy Tofu

medium tofu

water

neutral oil

Drain the tofu and slice it into 1 inch cubes. Put the tofu in a shallow bowl, large enough to hold the tofu and 2 cups of water.&nbsp;

Boil the water and dissolve the salt in it. Pour over the tofu and let it sit for 15 minutes, then drain the water off.&nbsp;

Sprinkle about 2 tablespoons of the cornstarch on a flat surface. Roll the tofu cubes in the cornstarch. Add more cornstarch as needed.&nbsp;

In a high-sided pot, add enough oil to lightly cover the bottom of the pan. Put the heat on medium high and when it's hot, add the tofu cubes. Fry on one side for 4 minutes, and then flip over and fry on the other for 2 minutes.&nbsp;

Remove the tofu and place it on a cloth or paper towel to absorb the oil.&nbsp;

Enjoy while hot!&nbsp;

Curb your Japanese take-out cravings with this easy homemade vegan tofu katsu curry recipe! Crispy panko breaded tofu in a creamy mildly spiced curry sauce. Nutfree, GF option soyfree option

Vegan Tofu Katsu Curry

oz Extra firm tofu (pressed between paper towels

coconut milk

veggie broth

flour rice corn

curry powder

tsp garam masala

tsp sugar or maple syrup

tomato paste

garlic powder

bread crumbs ((

tsp salt

cayenne (optional)

pickled vegetables (Such as carrots, radish and cucumber)

cooked rice, scallions, asian chili sauce

Prep – Press the tofu if you have not already and then slice and set aside.

Make the sauce while you press the tofu: Heat a saucepan over medium heat and combine all of the curry sauce ingredients, whisk well to combine and bring to a good boil, stirring occasionally , and simmer for a minute. Take off the heat and let it cool for a minute, so that it thickens.

Dip the pressed and dry-blotted tofu slices into the curry sauce. You can also let them marinate in the fridge for an hour for more flavor.

Prepare your breading by mixing the bread crumbs, salt, and cayenne in a shallow bowl. Now, take the tofu slices out of the marinade, and let the excess curry sauce drip off. Now place the tofu into the shallow bowl to coat with breading from all sides. Repeat for all slices.

Heat a grill pan over medium-high heat, once hot drizzle a grilling pan with a little bit of oil. Place the breaded tofu slices on the grill pan. Press each slice a little bit for a few seconds at a time. Cook for 3-5 minutes until grill marks are formed. Take off the grill pan and set aside. You can also pan fry these breaded tofu in a shallow pan/cast iron skillet.

To serve, fill the bowl with rice, pickled vegetables, some blanched veggies like bok choy or broccoli. Slice the breaded tofu slices diagonally and place on top of each of the bowls, drizzle with the remaining curry sauce liberally and serve. Add a dollop of asian Chile sauce in side for heat if needed.

This Korean braised tofu is quick to make yet loaded with irresistible flavors! This easy one-pan dish calls for lightly seared tofu braised in a delicious spicy-savory sauce, to be served over rice or noodles for the ultimate meal for the weekdays. Enjoy this flavorful meal in the comfort of your home with this easy recipe!

Easy Dubu Jorim (Korean Braised Tofu)

vegetable oil

onion

green onion (diced, some reserved for garnish)

green onion, toasted sesame seeds (optional,

Gochugaru (Korean chili flakes) (to taste)

tbsp sugar (if adding honey

garlic (minced)

soy sauce

mirin

tbsp sesame oil

Cut tofu into 1/4 inch thick pieces, and pat dry to remove moisture (this will yield a crispy exterior). Lightly season with salt and pepper and set aside.

Add all sauce ingredients into a bowl. Add onion, green onion, and chili pepper, and mix to combine.

Heat oil in a large skillet over medium heat, carefully add the tofu pieces and sear both sides until golden-brown, about 2-3 minutes.

Pour the sauce over the tofu and cook for about 5 minutes, flipping occasionally. Cover and simmer for another 2-3 minutes until the sauce is reduced to a thick consistency.

Garnish with the reserved green onions and sesame seeds, and serve immediately with rice, noodles, or any other dish of choice. Enjoy!

Here's how to make the best pan fried tofu: fast and easy, no pressing required! It has irresistible flavor and cooks in 15 minutes.

Perfect Pan Fried Tofu

tofu

olive oil

Kosher salt

soy sauce or soy sauce

For the garnish: Toasted sesame seeds, chopped chives

Cut the tofu into large cubes (about 1.5&#8243; x 2&#8243;) and pat it dry with a towel. Add the olive oil to a non-stick pan and add the tofu cubes and a few pinches kosher salt.

Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.

Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook additional 5 to 6 minutes until browned.

Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook an 2 minutes, then flip the and cook another 2 minutes, until the color is darkened. Serve immediately.

This looks amazing!  I do have one simple question though.  You mentioned only firm tofu, what if this tofu is frozen?  Is it safe to say it will not be firm?

Thank you,

Regina

This pan-fried tofu is a really easy way to make tofu. By pan-frying it, you get a nice, slightly crispy texture on it and then dip it in this awesome sauce.

Pan-Fried Tofu with Soy Dipping Sauce

firm tofu ((450 grams))

scallions ((chopped))

garlic ((chopped))

chili garlic sauce ((or chili black bean sauce, optional))

Cut tofu into small rectangles about ½ an inch thick. Heat the vegetable oil in a cast-iron or non-stick skillet over medium high heat and add the tofu. Fry until they’re a soft golden color on both sides, about 7-8 minutes per side.

Prepare the sauce by combining the scallion, soy, garlic, sesame oil and chili sauce (if using) in a small bowl.

Plate the tofu and serve with the sauce.

Try this crispy golden pan-fried soy tofu. It&#39;s made in just 15 minutes and it&#39;s guaranteed to convert any tofu hater into a tofu lover.

The Best Pan-Fried Crispy Tofu

396 g Cauldron tofu/ any firm tofu ((£2.10))

tbsp honey

tbsp corn flour

tbsp rapeseed oil

Start by removing the excess moisture from the cubed tofu by squeezing and patting with some kitchen towel. Add to a large bowl and coat with 1 tbsp of the soy sauce. Toss to combine.

Using a sieve, sprinkle the cornflour over the tofu whilst tossing occasionally to evenly coat.

Add the rapeseed oil to non-stick frying pan on a high heat. Wait until the oil is hot and then add the tofu into the pan. Evenly distribute the tofu across the pan so none of them are touching, otherwise they'll stick together. Leave to fry for around 3 minutes, or until golden brown and crispy on one side.

Add the remaining soy sauce and honey into the pan and rotate the pieces of tofu, until at least two sides of the tofu are super crispy.

Serving suggestions: Serve over rice, with noodles, in a salad or with roasted soy veggies.

<p><em>Tofu Isobe-yaki is crunchy on the outside, soft and juicy on the inside, and FULL of flavour. This crispy nori tofu is quick, easy and perfect for meal prep! Serve as a appetizer, side dish or as a main with rice and vegetables. </em></p>

Tofu Isobe-Yaki (豆腐の 磯辺焼き

12.5 oz (350 grams) extra firm tofu, pressed

tbsp (22 milliliters) soy sauce

tbsp (45 grams) Japanese mayonnaise

tbsp (12.5 grams) sugar

tsp black pepper

(31 grams) cake flour

(60 milliliters) water

tsp aonori*

Remove tofu from package and press to remove excess moisture (about 10 minutes). Slice the tofu about 1 cm (0.4 inch) in thickness.

Add soy sauce, mayonnaise, sugar and pepper to a Tupperware and whisk to combine. Add the tofu and coat with the sauce. Cover and marinate for at least 30 minutes or overnight in the refrigerator.

Add the cake flour, water, aonori and salt to a bowl and whisk until smooth.

Heat a pan over medium to medium high heat and add enough oil to coat the pan. Dip the pieces of tofu into the mixture and cook each side until crispy and golden brown (about 1 1/2 - 2 minutes on each side).

This looks SO good. Definitely gunna try. Thanks

I had tofu thawing when I saw this on IG so I made it right after I saw the post lol! THIS IS SO GOOD!!! Shrieeeeeeekk! Like Lisa said, crispy on the outside and juicy on the inside. I was mind blown the moment I took a bite. Make it now! Took me like 15 mins lol ITS.SO.GOOD!

So good and sooo easy! I didn't have cake flour so I just added a little bit of cornstarch along with all-purpose flour and it worked great! 
(also delicious dipped in sweet chilli sauce ;)

Found this recipe online when searching for Pan Fried Tofu. My tofu came out as described (perfect!) and being able to skip the tofu-press step is a great time saver.

Bookmarking this recipe for sure!

Thank you Sonja &amp; Alex for this recipe ! This was my fist time cooking tofu and it came out great. There was too much oil for me, but other than that it was good ! I will make this again !!

This was my first time making any kind of baked or fried tofu.  It was delicious.  I served it with your Easy Soba Noodles recipe and also added some broccoli.  Yum!  I want to try your Easy Baked Tofu recipe, but I'm not a fan of liquid smoke.  I'm not sure if you can leave it out.

i just did it today and it came out great! super crispy. better than tofu coated with corn starch.

This pan-fried sriracha tofu is deliciously spicy and protein-packed.  It&#x27;s perfect for vegetarians or vegans, but even the carnivores in the family will love it.  This spicy tofu can be used in a rice bowl or as a filling for rice paper rolls.

Pan-Fried Sriracha Tofu {Spicy Tofu}

Olive Oil

/ 7 oz Extra-Firm

Water

Sriracha

Soy Sauce

Rice Wine Vinegar

Sesame Oil

Green Onion / Shallots, halved lengthways and thinly sliced

Garlic Clove, minced

Heat oil in a frying pan on medium...

Heat oil in a frying pan on medium heat, then cook tofu until browned on all sides.

Meanwhile, mix the sauce ingredients together in a...

Meanwhile, mix the sauce ingredients together in a bowl. 

When the tofu is nicely browned, pour the...

When the tofu is nicely browned, pour the sauce into the frying pan and lower the heat.  Simmer the tofu until the sauce reduces, flipping the tofu over to coat both sides in the sauce.   

Serve as is, on top of a rice...

Serve as is, on top of a rice bowl or inside some rice paper rolls.  

This is the BEST pan fried tofu recipe. This crispy tofu is coated in a simple chili garlic sauce and served with your favorite noodles &amp; veggies. Perfect for a quick, healthy vegan and gluten free dinner.

Fried Tofu Noodle Bowls

water broth

chili paste (sambal oelek)

maple syrup

garlic

rice noodles

avocado

cucumber (sliced)

carrots

peanut sauce (click

drain tofu

Remove the tofu from the package and drain off excess liquid.

press tofu

If you have time, press for 30 minutes by wrapping in a towel and placing a heavy object on top. This will help it get crispier!

Once pressed, cut in half, then cut into cubes and add to a bowl.

add cornstarch

heat skillet

Heat a large non-stick skillet (I do not recommend cast iron as tofu sticks easily with cast iron) with the sesame oil and vegetable oil, then add in the tofu.

cook tofu

Cook on each side for about 3 minutes or until golden brown. Avoid touching the tofu while it&#39;s cooking on each side to ensure it actually gets crispy.

make sauce

Meanwhile, whisk together all ingredients for the sauce.

add sauce to tofu

Once the tofu is crispy on all sides, add the sauce into the pan and simmer until thick, stirring to ensure the tofu is well coated.

serve

Assemble your bowls with a bed of rice noodles, then add the tofu and veggies and top with peanut sauce. Enjoy!

This Korean pan-fried tofu recipe is crispy and chewy, just the way you like to eat tofu. No pressing is required before cooking and it is the best low-effort, pan-seared tofu dish you can easily make at home.

Crispy Korean Pan-Fried Tofu (Dubu Buchim)

(1 lb) firm tofu (drained)

tbsp oil

Korean chili flakes (gochugaru)

tsp sugar

green onion (finely chopped)

shrimp powder (optional, see note below)

garlic (finely minced)

sesame seeds

red chili

Take the tofu out of its package and rinse. Cut tofu into 1/2-inch thick slices.

Heat oil in a large skillet over medium-high heat. Gently press each tofu slice with a paper towel to remove excess water from the surface, then place them in the skillet.

Sear the tofu until a nice golden crust forms on the surface, about  5 minutes. Flip the tofu slices to the other side and continue to sear another 5 minutes.

Meanwhile, make the soy chili sauce. Mix soy sauce, Korean chili flakes, garlic, green onion, shrimp powder (if using), sesame oil, and toasted sesame seeds in a small bowl.

Arrange the tofu slices in a serving platter and drizzle the soy chili sauce on top. Garnish with fresh red chili (if using) and serve with rice.

This pan-fried tofu with seasoning sauce is a favorite among Koreans. Simple to make and delicious, you won&#039;t believe how good tofu can taste, with just a few ingredients!

Pan fried tofu with spicy sauce (Dububuchim-yangnyeomjang)

block of tofu (about 400 grams)

gochu-garu (Korean hot pepper flakes)

garlic clove,

green onions, chopped

sugar (optional)

Prepare the Sauce

In a bowl, combine the soy sauce, gochu-garu, minced garlic, chopped onion, chopped green onion, sesame oil, and sugar (if using). Mix well and set aside.

Prepare the Tofu

Cut the tofu into 8 equal pieces, each about 1/4 inch thick. Pat each piece of tofu dry with a cotton cloth or paper towels.

Top 18 pan fried tofu recipes from across the web

The most viewed pan fried tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Perfect Pan Fried Tofu

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Fried Tofu Noodle Bowls

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Top 18 pan fried tofu recipes from across the web

The most viewed pan fried tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Peanut Tofu Stir Fry

Salty Crispy Tofu

Vegan Tofu Katsu Curry

Easy Dubu Jorim (Korean Braised Tof...

Perfect Pan Fried Tofu

Pan-Fried Tofu with Soy Dipping Sau...

The Best Pan-Fried Crispy Tofu

Tofu Isobe-Yaki (豆腐の 磯辺焼き

Perfect Pan Fried Tofu

Pan-Fried Sriracha Tofu {Spicy Tofu...

Fried Tofu Noodle Bowls

Crispy Korean Pan-Fried Tofu (Dubu ...

Pan fried tofu with spicy sauce (Du...

Tofu with Marsala Mushrooms and Sha...

Pan-Fried Tofu with Chili Miso Sauc...

Tofu with black bean sauce- classic...

Pan-fried Tofu (No Pressing Needed!...

Crispy Pan-Fried Tofu Recipe (In 15...

The most viewed pan fried tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Tofu Isobe-Yaki (豆腐の磯辺焼き