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.
Recipe Instructions
Cut firm 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 sauce, garlic, sesame oil, and chili garlic sauce or chili black bean 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.
The dipping sauce is so incredibly good! This is my favorite tofu recipe and I always get a craving for this…thank you for sharing it :)
You’re welcome, Sam! Thank you for your kind words!
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…
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!
Can this be served cold or at room temp? My boyfriend would love it in his bento!
Absolutely!
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!!!
You’re welcome, Aimee!! I love this too––it’s super easy and tasty. :)
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
Yeah, tofu is a pretty rare ingredient outside of asian cooking/hippie circles, but it’s really good. We eat it all the time!