Crispy Pan-Fried Tofu with Sauce
This Crispy Pan-Fried Tofu recipe is delicious and simple to make.
Tofu has been gaining popularity in recent years as a delicious and healthy alternative to meat.
However, tofu is often disliked because it can be dry, bland, and tasteless. The problem here is that people cook tofu like they would a piece of meat, which isn’t necessarily the ideal way. Tofu needs to be cooked differently from meat.
In plenty of Asian cultures, tofu is a staple in people's diets and not necessarily used as a meat substitute. It is often braised, used in soups, or pan-fried with sauce.
Ingredients 11
500 g firm tofu, drained and cut into small squares
1⁄2 red onion, finely chopped
1 scallion, sliced
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp cornstarch
1 chilli, small, chopped
1 tbsp rice wine vinegar
3 cloves garlic, minced
salt, to taste
neutral oil, for frying
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Method 11
Drain water from , press tofu in a towel, and cut into small squares.
Season each side of the with salt.
Heat a flat-bottom skillet on medium-high heat. Add 1 tablespoon of neutral oil to the pan until the oil starts to dance.
Add drained into the pan and sear each side until golden brown. Remove from pan.
In a small bowl, add , , , and 100 ml of water to form a sauce.
Prepare cornstarch slurry by mixing 1 tbsp with 2 tbsp water.
In the same pan, add 1 tablespoon of neutral oil and cook on medium-high heat.
Add in , , , and and cook until fragrant (1 minute).
Add in seared . Pour combined sauce over and corn starch slurry mix together and cook for a minute or so.
Add additional water if too thick and add cornstarch slurry if sauce is too thin.
Taste and adjust seasoning with salt or sugar.
Always Hungry Club's tips
Choosing the Right Tofu:
Firm or extra-firm tofu is best for pan-frying because it retains its shape and develops a nicely crisp exterior. If you can only find softer tofu, press it thoroughly to remove as much moisture as possible before cooking.
Pressing and Preparing the Tofu:
Excess water prevents tofu from browning, so wrapping it in a clean towel and placing a heavy object on top for 15 to 30 minutes makes a big difference in texture. Once pressed, pat it dry and cut it into evenly sized pieces to ensure consistent cooking.
Pan-Frying Tips:
Use a neutral, high-heat oil, and make sure the pan is hot before adding the tofu. Allow each side to cook until it’s golden and crispy rather than flipping it too frequently—this helps build that crunchy exterior. If you notice oil splattering, lower the heat a bit and use a splatter guard if you have one.
Building the Sauce:
A good balance of salty, sweet, and tangy flavors elevates crispy tofu. Soy sauce or tamari is a great base, but feel free to add ingredients like rice vinegar, garlic, ginger, sesame oil, or a touch of sweetener (like sugar or honey) to suit your taste. Be sure to taste the sauce and adjust before tossing it with the tofu.
Serving Suggestions:
Crispy tofu pairs well with steamed rice, stir-fried vegetables, or noodles. Top everything with sliced green onions, toasted sesame seeds, or a drizzle of chili oil if you want a bit of heat. A quick side of pickled cucumbers or carrots adds a refreshing crunch and cuts through the richness of the fried tofu.
Storage and Reheating:
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, use the stovetop or an air fryer to help revive the crispness; microwaving can make the tofu soggy. If the sauce thickens too much, add a splash of water or broth to loosen it up.
Make It Your Own:
Feel free to experiment with different coatings (like cornstarch, potato starch, or rice flour) for extra crunch. You can also swap in your favorite sauces or add vegetables to the pan for a one-pan meal. Adjust the seasonings to your liking, and don’t be afraid to get creative with herbs, spices, and garnishes.
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Notes
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