Best 3 Quick And Light Pan Fried Tofu Recipes
**Craving a quick and light yet flavorful meal? Look no further than pan-fried tofu!**
This versatile plant-based protein can be seasoned and cooked in endless ways, making it a perfect choice for busy weeknights or quick lunches. In this article, we present a collection of pan-fried tofu recipes that cater to diverse dietary preferences and taste buds. From classic to innovative flavors, these recipes offer a delightful symphony of textures and aromas that will tantalize your taste buds. Whether you prefer crispy, tender, or saucy tofu, our recipes have got you covered. Get ready to explore the culinary wonders of pan-fried tofu and discover your new favorite weeknight dinner!
SIMPLE PAN-FRIED TOFU
An everyday dish from Hong Kong for those who love the taste of soy sauce. Kids will love the salty fried protein. Serve with rice or eat as a snack!
Provided by The Cow
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
- Cut tofu into 2x4-inch strips about 1/4-inch thick.
- Heat 1 tablespoon oil in large skillet over medium-low heat. Cook tofu strips in the oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer.
- Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant, 10 to 20 seconds. Spoon green onions over tofu while they are still sizzling. Coat with soy sauce. Let sit until tofu soaks up flavors, 3 to 5 minutes.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 2.6 g, Fat 10.8 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 457.8 mg, Sugar 0.6 g
CRISPY FRIED TOFU
Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.
Provided by Sarah Dipity
Categories Appetizers and Snacks
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
- Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
- Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
- Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
- Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 1.6 g, Fat 15 g, Fiber 0.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 296.6 mg, Sugar 0.3 g
THE BEST PAN-FRIED TOFU
I have had MANY people ask me how I pan fry my tofu and get it so crispy and firm. There are a few reasons why:-). First I either use a non-stick or cast iron pan, I don't overcrowd the surface, I drain my tofu REALLY well, use only extra firm Chinese style and MOST important of all, I leave it undisturbed while cooking and this allows the golden crust we all love on pan-fried tofu to develop! Please find detailed instructions below on how to make the best pan-fried tofu ever!
Provided by Aioli_Queen
Categories Very Low Carbs
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Take your block of tofu and wrap it in several layers of paper towels.
- Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
- Slice the tofu into pieces about 1/2 an inch thick.
- Set tofu aside.
- If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
- If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
- Add oil to heated pan.
- Gently spread oil over the entire surface of the pan.
- Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
- Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
- The second side will only take about 4 minutes to cook.
- When they are evenly browned take them out of the pan and place them on paper towels to drain.
- These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).
Tips for Making the Best Pan-Fried Tofu:
- Choose the right tofu. For this recipe, it's best to use extra-firm or firm tofu. This type of tofu holds its shape well and won't crumble when you fry it.
- Press the tofu. This step is essential for removing excess water from the tofu, which helps it to crisp up when you fry it. To press the tofu, wrap it in a few layers of paper towels and place it on a plate. Put another plate on top of the tofu and weigh it down with something heavy, such as a can of beans or a heavy skillet. Let the tofu press for at least 30 minutes, or up to an hour.
- Cut the tofu into even-sized pieces. This will help the tofu cook evenly. Cut the tofu into 1-inch thick slices, then cut each slice into 1-inch wide strips.
- Season the tofu. Before you fry the tofu, season it with salt, pepper, and any other desired seasonings. You can also marinate the tofu in a mixture of soy sauce, rice vinegar, and ginger for added flavor.
- Use a non-stick skillet. This will help to prevent the tofu from sticking to the pan and breaking apart.
- Cook the tofu over medium heat. This will help the tofu to cook evenly and prevent it from burning.
- Don't overcrowd the pan. If you overcrowd the pan, the tofu will steam instead of fry and it won't get crispy.
- Flip the tofu halfway through cooking. This will ensure that the tofu cooks evenly on both sides.
- Serve the tofu immediately. Pan-fried tofu is best served hot and crispy. You can serve it with your favorite dipping sauce, such as soy sauce, hoisin sauce, or sweet and sour sauce.
Conclusion:
Pan-fried tofu is a quick, easy, and delicious way to enjoy tofu. It's a versatile dish that can be served as an appetizer, main course, or side dish. With a few simple tips, you can make pan-fried tofu that is crispy on the outside and tender on the inside. So next time you're looking for a healthy and flavorful meal, give pan-fried tofu a try!
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