Crispy Tofu With Sweet & Tangy Glaze

Chef #687512's Note:

This is another way to eat tofu. I just experimented one day and came out pretty good. Very easy to prepare and quick to make. I serve with hot rice. This makes very good vegetarian dish also. I usually eyeball the amount on each ingredients. Easy to increase or decrease depends on your tastes. Make sure you get a firm tofu. Soft tofu won't work well.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 1 (8 ounce) package firm tofu
• 2 tablespoons canola oil
• 3 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 -2 tablespoon brown sugar
• 1/2 tablespoon prepared mustard
• 2 teaspoons white vinegar
• 1 tablespoon chili sauce (I use Thai sweet chilly sauce)
• 1/4 teaspoon chili powder
• 2 teaspoons minced garlic
• 1 teaspoon sesame seed
• 1 green onion, chopped (optional)

Directions:

1. Slice the tofu into desired size, about 3/8" thick.
2. Heat canola oil in the non stick skillet over medium heat and fry the tofu slices for 2-3 minutes on each sides until they get golden brown. They should be crispy on the outside but soft inside.
3. Meanwhile, in a small ball combine soy sauce, ketchup, sugar, mustard, vinegar, chilly sauce, chilly powder, garlic, sesame seeds and set a side.
4. When tofu slices are fried, transfer them on to another plate, keep the skillet on the medium heat.
5. Add the soy sauce mixture into the hot skillet and let them bubble and thicken for about 1-2 minutes.
6. Return the fried tofu slices back into the skillet with sauce and tossed them well. Transfer them on the serving plates and sprinkle chopped green onion on top. Serve warm and enjoy.
7. Notes: I usually blot the tofu slices with paper towel to avoid oil splash when I add to the hot skillet and it also helps to create crispiness.

Reviews

[Pamplemoussee]

This was delicious. I've learned to love tofu and wanted to try cooking it at home. The recipe is very easy, but I made the mistake of not using nonstick. I didn't have a big nonstick pan so I figured I'd just add more oil. I was so wrong. These things stuck to the pan like they were glued. Luckily I'd only done half of the tofu. The other half I used a 10 inch omlete pan (nonstick). Worked perfectly. So next time, (there will be a next time) I'll use nonstick from the beginning and just do batches. Also, the sauce was a little too ketchupy for me which is odd because I LOOOOOVE ketchup. I think it was the ketchup AND the vinegar. Regardless of my flaw and the ketchup, this will surely be a repeated recipe.

[jejordan]

The first time I made this my family loved the sauce but I wasn't loving the texture it wasn't crispy enough for me or my husband. So the second (and third) time I made this for my family I pressed it in my tofu xpress first for 30 minutes. It gave the texture I was looking for and now it has become a family favorite. Thanks for the recipe!

[Chef #353256]

I've been trying to eat healthier and I admit, I'm not a tofu fan. And the first recipe I tried was well... awful. This recipe gave me hope. Even my husband enjoyed it. Definitely a keeper.