CRISPY PAN FRIED TOFU RECIPES

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THE BEST PAN-FRIED TOFU RECIPE - FOOD.COM



The Best Pan-Fried Tofu Recipe - Food.com image

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!

Total Time 16 minutes

Prep Time 4 minutes

Cook Time 12 minutes

Yield 2-4 serving(s)

Number Of Ingredients 4

1 lb extra firm tofu (extra firm only)
1 1/2-3 tablespoons canola oil or 1 1/2-3 tablespoons peanut oil
salt
cayenne pepper

Steps:

  • Take your block of tofu and wrap it in several layers of paper towels.
  • Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
  • Slice the tofu into pieces about 1/2 an inch thick.
  • Set tofu aside.
  • If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
  • If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
  • Add oil to heated pan.
  • Gently spread oil over the entire surface of the pan.
  • Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
  • Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
  • The second side will only take about 4 minutes to cook.
  • When they are evenly browned take them out of the pan and place them on paper towels to drain.
  • These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).

Nutrition Facts : Calories 251.7, FatContent 20, SaturatedFatContent 2.7, CholesterolContent 0, SodiumContent 27.2, CarbohydrateContent 3.8, FiberContent 2, SugarContent 1.4, ProteinContent 18.6

CRISPY PAN FRIED TOFU FINGERS - INSPIRED TASTE



Crispy Pan Fried Tofu Fingers - Inspired Taste image

For this crispy baked tofu recipe, we dredge tofu in in almond flour, dip it in egg then roll in crushed rice cereal. It’s then cooked in some oil in a hot skillet until crispy. When choosing the tofu, look for organic “extra firm” or “firm” tofu. We use almond flour, which is finely ground almonds. You could substitute this for all-purpose flour, however, the recipe would no longer be considered gluten free.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield Makes approximately 4 servings

Number Of Ingredients 8

1 (12 to 14 ounce) package extra firm tofu
3 tablespoons vegetable oil
3/4 cup almond flour
1/2 teaspoon garlic powder
Sea salt and fresh ground black pepper
2 large eggs
3 cups Gluten-Free Chex Rice Cereal, crushed
Dipping sauce such as ketchup, ranch or sweet Asian chili sauce, see our homemade ketchup recipe

Steps:

  • Cut tofu into 1-inch-by-3-inch fingers. Arrange in one layer onto a few paper towels or clean dish towel. Cover with more paper towels or another clean dish towel. Place a plate on top to weigh down the tofu, releasing some of it’s liquid. Leave alone for 15 minutes.
  • Set up a breading station: Mix almond flour, garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground pepper on a plate. Add egg to a bowl and beat well. On another plate, mix the crushed cereal with another pinch of salt and a few grinds of black pepper.
  • Dip each tofu finger into the seasoned flour then into the egg and finally into the crushed cereal so they are well coated on all sides.
  • Heat oil in a large skillet pan over medium-high heat. Add the tofu, 4 to 5 fingers at a time and cook until golden brown, 30 seconds to 1 minute on each side. Transfer to a plate lined with a paper towel or clean dish cloth. Serve with your favorite dipping sauce.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 418, FatContent 21.8g, SaturatedFatContent 9.9g, CholesterolContent 93mg, SodiumContent 494.2mg, CarbohydrateContent 24g, FiberContent 2.5g, SugarContent 2.9g, ProteinContent 17.5g

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CRISPY PAN FRIED TOFU FINGERS - INSPIRED TASTE
For this crispy baked tofu recipe, we dredge tofu in in almond flour, dip it in egg then roll in crushed rice cereal. It’s then cooked in some oil in a hot skillet until crispy. When choosing the tofu, look for organic “extra firm” or “firm” tofu. We use almond flour, which is finely ground almonds. You could substitute this for all-purpose flour, however, the recipe would no longer be considered gluten free.
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