Crispy Pan Fried Tofu

How to make crispy pan fried tofu that's full of umami flavour. It's quick and easy, ready in just 20 minutes with minimal ingredients. This is a crowd-pleasing protein-rich dish.

Course Main Dish

Cuisine Asian, Chinese, gluten-free, nut-free, refined-sugar free

Diet Gluten Free, Vegan, Vegetarian

Prep Time 8

Cook Time 12

Total Time 20

Servings people

Calories 422kcal

Author Hannah Sunderani

Ingredients

1 packet extra firm tofu (12 oz/350g)
1/4 cup gluten-free tamari (or soy sauce)
3 tbsp rice vinegar (or apple cider vinegar)
2 tbsp maple syrup
2 tsp miso paste
1 inch ginger peeled and grated (or 1/4 tsp dried)
1/4 tsp cayenne plus more to taste
1/3 cup neutral oil (avocado or coconut oil)

US Customary - Metric

Instructions

Drain tofu and wrap in a clean dish towel. Gently press tofu to remove the excess liquid. Do this for a few minutes until you find the tofu to be significantly drier. Slice tofu into six equal slices (about 1/2-inch thick). Gently dab tofu slices with dish towel to remove any more moisture.
In a bowl combine tamari, rice vinegar, maple syrup, miso, grated ginger, and cayenne. Mix to combine. Set aside.
Add neutral oil to skillet and bring to med-high heat. When the oil is hot (3-5 mins) carefully add tofu slices. (Do this carefully as oil can spit as tofu cooks). Cook each side until browned and crispy (4 mins per side). Use a chop stick or spatula to turn.
Strain oil into a small bowl, holding back the tofu with a spatula. Bring back to medium-heat and add sauce. Spoon the sauce over the tofu to absorb and marinade. Let simmer until sauce has thickened and caramelized ( 5 mins).
Serve tofu with rice and drizzle with remaining glaze.

Video

Notes

Press tofu as instructed in Step 1. Alternatively, you can wrap tofu in clean dish towel and place two heavy books on top. Let rest this way for 30 minutes.

Sub rice vinegar for lemon, lime, or apple cider vinegar if you don't have it.

Nutritional information is a rough estimate.

Nutrition