Another easy-to-follow yet delicious recipe from Grandma coming atcha! 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. We also add chili sauce to give it some spiciness, but if you prefer your sauce mild, you can leave it out.
This pan fried can be served as a fun side-dish or as an appetizer-like item. Tofu may not be as traditional as say, the mini-quiche or pigs-in-a-blanket, but it’s good nevertheless. But that’s just me. I’m unabashedly fond of tofu.
You’ll need:
- 1 package firm tofu
- 3 tablespoons vegetable oil
- 1 tablespoon chopped scallion
- 1 tablespoon soy sauce
- 2 cloves chopped garlic
- ½ teaspoon sesame oil
- 1 teaspoon chili garlic sauce or chili black bean sauce (optional)
- sesame seeds, for garnish (optional)
Cut tofu into small rectangles about ½ an inch thick. Heat the vegetable oil in a cast-iron skillet or non-stick pan 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.
The key in is the dipping sauce so be sure to make lots of it! You can even put out all of the ingredients and make a couple different versions with extra raw garlic or more chili oil for an extra kick!
Plate the tofu, garnish with sesame seeds (if you’ve got ’em) and serve with the sauce.
Pan-Fried Tofu with Soy Dipping Sauce
Ingredients
- 1 pound firm tofu (450g)
- 3 tablespoons vegetable oil
- 1 tablespoon scallions (chopped)
- 1 tablespoon soy sauce
- 2 cloves garlic (chopped)
- ½ teaspoon sesame oil
- 1 teaspoon chili garlic sauce (or chili black bean sauce, optional)
Instructions
- 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.
Nutrition
Annie says
This looks great! Does the tofu need to be drained first? Or just straight out of the package is fine? I’m so used to wrapping a towel and draining for 30 minutes or so…
Sarah says
Hi Annie, depends on how firm you like it. It doesn’t have to be drained for an extended period, but you can certainly do so if you’d like it more firm!
Brigid Bowden says
Can this be served cold or at room temp? My boyfriend would love it in his bento!
Judy says
Absolutely!
Aimee Hodgin says
This makes an awesome snack! YUMMY! I lived in Korea for 8 yrs! My eyes may be blue but my cooking is definitely asian!!! I love this! Thank you!!!
Sarah says
You’re welcome, Aimee!! I love this too––it’s super easy and tasty. :)
Bill says
For some reason, I don’t think of making tofu but this post has reminded me that it’s great if you serve it with a great sauce. This sounds delicious! Great post
Sarah says
Yeah, tofu is a pretty rare ingredient outside of asian cooking/hippie circles, but it’s really good. We eat it all the time!