Skip to main content

Fried Tofu- crispy

 Perfect Fried Tofu serves 3

You won’t believe how easy it is to make Perfect Fried Tofu! Tossed in a simple marinade, these golden nuggets are pan-fried and ready to eat in just 15 minutes (after pressing your tofu).



Prep: 5minutes mins

Cook: 10minutes mins

Tofu pressing time: 30minutes mins

Total: 45minutes mins

 Servings: 3 servings

PrintPinCommentSave

Ingredients 


▢14.5 ounce extra-firm tofu

⦁ ▢1 tablespoon soy sauce

⦁ ▢2 tablespoons ⦁ cornstarch

⦁ ▢1/2 teaspoon garlic powder, optional

⦁ ▢2-3 tablespoons ⦁ olive oil

Instructions 

0. Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for 30 minutes to an hour. Alternatively, use a tofu press (link). You can press tofu ahead of time in batches, then store in the refrigerator, in a covered container, for up to 1 week.

1. Cut the pressed tofu into 1 inch cubes and add to a large bowl. Drizzle the soy sauce on top and stir gently with a silicone spatula or small spoon. Be careful not to rip the tofu.

2. Now sprinkle on the cornstarch and optional garlic powder. Gently stir to coat the tofu. This is what makes the tofu super crispy and delicious!

3. Heat a large non-stick pan over medium-high heat. Add the olive oil so it coats the pan.

4. Once the oil is hot, add the tofu in a single layer (you might need to do this in batches, depending on how big your pan is). Let the tofu brown on all sides, it should be a nice golden color all over. I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don't touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping.

5. If working in batches, transfer fried tofu to a plate, and continue frying until all the tofu is cooked.

6. Serve immediately. To store leftovers – Keep in the refrigerator in a covered container for up to 4 days. Reheat in the air fryer, oven or stovetop to crisp it back up. You can simply microwave it, but it won't be crispy anymore.

Notes

⦁ Tofu – Extra-firm is best here, but firm will work as well, as long as it’s pressed. Do not use soft or silken tofu. To skip pressing, buy super firm tofu in a vacuum package.

⦁ Gluten free – Substitute gluten free tamari for the soy sauce.

⦁ Alternative to cornstarch – Use arrowroot or tapioca starch. Cornstarch works best though.

⦁ Pan type – Make sure you use a ⦁ quality non-stick pan! This is KEY to the tofu not sticking. 

⦁ Air fryer option – Place in a single layer in the air fryer basket, and cook at 400 degrees F for 10-15 minutes.

Nutrition

Serving: 1of 3 servings | Calories: 182kcal | Carbohydrates: 8g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 422mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Calcium: 44mg | Iron: 2mg







From https://www.noracooks.com/fried-tofu/

Labels:

Comments

Post a Comment

Popular posts from this blog

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more

Gazpacho

 Easy Gazpacho serves 4 (5 cups)  This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours.  INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...
Post a Comment
Read more

Peruvian Rice

  Peruvian Rice                                              serves 4 INGREDIENTS 1/2 bunch fresh cilantro 1 – 1.5 cups broth - * see notes 2 tsp avocado oil (or other oil) 1 onion 2 cloves garlic 1 tsp Ají amarillo paste 1 cup Jasmine rice 1 carrot 1/2 cup frozen peas sea salt and pepper - if necessary   INSTRUCTIONS Chop onion and garlic and peel and dice carrot. Add cilantro and broth to your blender and blend until the cilantro is completely liquified. Preheat the Instant Pot or a small saucepan over medium heat and once hot add a drizzle of oil, then fry chopped onion and garlic in it until translucent. Then add ají and stir-fry fo...
Post a Comment
Read more