HOW TO PAN SEAR TOFU RECIPES
PAN-SEARED TOFU RECIPE - TODD PORTER AND DIANE CU | FOOD ...
Here’s how to get that perfect, crispy pan sear for your tofu. Slideshow: Terrific Tofu Recipes
Provided by Todd Porter and Diane Cu
Total Time 15 minutes
Yield 2 to 4
Number Of Ingredients 2
Steps:
- Pat the tofu dry with paper towels to remove excess water. Cut into 1-inch slices.
- Heat a large skillet over high heat. Add the oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Sear each side for 1-2 minutes, or until at least 2-3 sides are golden and crisped.
- Drain on paper towels.
THE BEST PAN-FRIED TOFU RECIPE - FOOD.COM
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
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
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- Wrap the tofu in a clean towel or some paper towels and set something heavy on top to wick away moisture like a heavy pan. Let it get squashed there for at least 15 minutes and up to 45. Whatever you’ve got time for but longer than 15 isn't better necessarily. Just don’t forget about that shit on the counter is all. While tofu is pressing, make the marinade. In a small glass, mix together the soy sauce, rice vinegar, hot sauce, lime juice, toasted sesame oil, and agave. When the tofu is ready, chop it up into cubes about the size of a quarter, place them in a bowl and pour over the marinade. Let this shit sit, mixing them around occasionally, for at least 20 minutes and up to 2 hours. When you are ready to get this shit going, heat up a large skillet over medium heat with 2 tablespoons of oil like peanut or another high heat oil. Drain off the marinade and toss the tofu around in the pan until all the pieces have a little oil on them. The oil might splatter a bit since the tofu is juicy so watch the fuck out and turn down the heat if it’s gettin too wild in the pan. Cook the pieces as many sides as possible for at least 1 minute or until light golden brown. This should take about 5-7 minutes. You aren’t gonna get it all even, so don't even try. Some burned parts are totally fine too. Tofu that’s a little burned is fucking delicious so you aren’t fucking up at all. When all of the tofu is at least golden in several spots, turn off the heat. Serve hot right away, at room temp, or stick it in the fridge for later. This tofu is great with our Peanut Lime Noodles.
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