By Aioli_Queen on December 13, 2007
Photo by Dreamer in Ontario
Photo by Dreamer in Ontario
"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!"
Serving Size: 1 (119 g)
Servings Per Recipe: 2
"yes people, drain tofo first ...under towels... put weight on top..."
"I LOVE this tofu! Made with peanut oil but will try olive oil next time. It was crispy on the outside which I have had trouble doing with tofu in the past. I ate with Potsticker Gyoza dipping sauce and also mixed into a quinoa and lettuce salad with cucumbers, carrots and grapes, delicious!"
"on frying tofu...the directions should warn you of the hazard of not draining tofu completely! I drained mine extensively on many changed layers of paper towels. Still I had a LOT of splashing of hot oil from the moisture that remained in the tofu. It did get beautifully crispy but please be sure that the tofu is as dry as it can be!"
"These were very good. On half, I used olive oil and seasoned them with a sprinkle of sugar and seasoned salt. On the other half, I seasoned them with a nutritional yeast coating. Both fried up very crispy."
"This was delicious, crispy on sides and soft in the middle. I added some Mixed Garlic Spice I had instead of the cayenne. Thanks so much."
"Great recipe for crispy, nicely browned tofu. We cut it into smaller pieces after browning and put it in an Asian-style slaw."
"Nice base recipe. The tofu was crispy as promised."
"YUMMY. Perfect low carb snack."
"It works...soft AND crispy. 'Nuff said!"
"What a fantastic technique for frying tofu!! So simple and yet so effective!! I have pan fried tofu for years, but never went to the trouble of "pressing" the tofu. It makes a huge difference. I wanted tofu to put into a Lo Mein dish and this worked out perfectly! Thanks for the recipe!!"
"I love baked tofu but wanted a change. I tried this recipe with canola, then peanut oil. Way too fattening/oily for me. If I am going to fry something would rather fry a fresh vegetable. Flavor was ok with ketchup, better with a little red miso. If you eat tofu because you are trying to be healthier like me, you may want to try baking the tofu. I would rather eat some fresh french fries if I am going to splurge with my ketchup."
"I used TexJoy seasoning (if you can't get this in your area, you can try Tony Chachere's) and it tasted like fried catfish! Yummy!!! Thanks for sharing."
"Very good! Crisp and yummy. We served them with sweet and sour sauce recipe 76003, some seared pineapple chunks, and steamed broccoli."
"Perfect. Crispy not chewy! Used some extra firm tofu that I froze, thawed, then squeezed between 2 plates with a weight on top for about 30 minutes. Really made a good texture. I like that this was not seasoned. The tofu haters were not turned off by taste or texture. Cut the block in half so I had two slabs the same size as they originally were just thinner. Then cut them into strips about 1/2 inch wide so they resembled large french fries or skinny chicken strips. Then we had several sauces they could be dipped in. Hoisin, Sweet & Spicy Sauce, BBQ sauce and the old stand by, ketchup. Great directions. Very clear and easily understandable! Thanks for sharing this recipe!"
"This was great! I used olive oil (because of my allergies) and added basil and garlic. Then, I topped the finished product with feta cheese and let it get just a bit soft before eating. Starting with the extra firm tofu made it a very quick and easy dinner. Thanks!!"
"Everything was great! We tried frying it in little cubes first, which came out like tofu croutons. They were great on our salad! Then, we tried making them as suggested, and they were also very good, but not as crispy. Next time, I will use olive oil instead of canola (which splattered all over the kitchen and wasn't as flavorful), and experiment with different herbs and spices (they were a little bland for my taste). Thank you for this delicious base recipe! ~ For PAC 2008"
"Came out perfect! (I used a cast iron pan)"
"I wasn't sure how hot to set the burner. I think this will be a five star recipe once I get the heat figured out. Crispy, subtly spiced. This is how to get that wonderful crisp firm tofu we all love."