Crispy Tofu With Sweet & Tangy Glaze

Submitted by Chef #687512

"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."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 2-4

ingredients

• 226.79 g package firm tofu
• 29.58 ml canola oil
• 44.37 ml soy sauce
• 29.58 ml ketchup
• 14.79-29.58 ml brown sugar
• 7.39 ml prepared mustard
• 9.85 ml white vinegar
• 14.79 ml chili sauce (I use Thai sweet chilly sauce)
• 1.23 ml chili powder
• 9.85 ml minced garlic
• 4.92 ml sesame seeds
• 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.

 

[Spencer #2]

This was delicious. I added lots of hot peppers because that is the way we roll. I served it with a colorful veggie medley of shredded carrots and asparagus because it is in season. Everyone went back for seconds and I will definitely make this again. Does everyone know that the tofu must be thoroughly drained if you want it to get crispy? I spend a few hours before cooking, draining it on paper towels. I change the paper towels three or four times as they get soaked from the moisture that they wick away from the firm tofu. Wet tofu won't fry well but dry tofu will get nice and crispy.

 

[Nancy B.]

I am a tofu novice. I followed the directions and was very happy with the results! This was absolutely delicious! But next time I will double the sauce. Thank you!

 

[Gaelle V.]

just perfect, best glazed tofu ever! everyone loved it!

 

[have a.]

This is the best tofu recipe I've tried so far! The whole family likes it! I doubled the sauce because the tofu I buy comes in a slightly bigger package and I just like to cook it all at once. I made it just for myself once and had leftovers for the next day, and I must say, it was even better the next day! This recipe is a keeper! I serve it over rice with stir fry veggies on the side. Love it! Thank you for sharing the recipe!