Pan-fried Tofu (No Pressing Needed!)
Pan-fried tofu, the Chinese way, is much easier than you think to make—without much oil, no pressing or drying, and just 2 ingredients.
Servings: 4
Calories: 204kcal
Ingredients
For the pan-fried tofu:
- 1 pound firm tofu (1 block)
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
For the dipping sauce:
- 1 tablespoon neutral oil
- ¼ cup cilantro (leaves and stems, chopped)
- 2 scallions (white and green parts chopped)
- 2 teaspoons minced garlic (about 2 cloves)
- 2 teaspoons Sichuan chili flakes
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- ½ teaspoon rice vinegar
Instructions
For the pan-fried tofu:
- Slice the block of tofu in half lengthwise, then cut crosswise into 3/8 inch (1cm) slices.
- Heat a nonstick or cast iron skillet over medium-high heat. Once hot, add the oil, and spread it around the pan. Add the tofu slices.
- Fry for 5-7 minutes until golden brown, rotating the pan as needed so the tofu slices cook evenly. Do not disturb the tofu until they’ve fried for a few minutes. Flip and then cook for another 5 minutes, until golden on the other side.
For the dipping sauce:
- To make the dipping sauce, heat a tablespoon of oil in the pan you used to cook the tofu (no sense in dirtying another pan!)
- Add the cilantro, scallions, garlic, and chili flakes to a small heatproof bowl, so all the ingredients are side by side. Drizzle the hot oil over the top, paying special attention to the garlic and chili flakes. Use a rubber spatula to scrape out all the oil.
- Stir in the water, light soy sauce, sugar, and rice vinegar. Serve with the pan-fried tofu.
Nutrition
Calories: 204kcal | Carbohydrates: 6g | Protein: 11g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Sodium: 311mg | Potassium: 75mg | Fiber: 2g | Sugar: 2g | Vitamin A: 424IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 2mg