Pan Fried Tofu
A quick and versatile dish featuring crispy pan fried tofu, perfect for any meal or as a protein-packed addition to salads and bowls.
Equipment
- Non-Stick Pan
- Mixing Bowls:
- Tongs or chopsticks
- Knife
Ingredients
- 14 oz firm or extra-firm tofu
- 2 Tbsp olive oil
- 2 Tbsp toasted sesame oil
- 2 Tbsp smoked soy sauce
- toasted sesame seeds for garnish
- chopped chives for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Cut the tofu into 1.5 to 2-inch cubes and pat them dry with a towel.
- In a non-stick pan, heat the olive oil over medium-high heat.
- Place the tofu in the pan and sprinkle with kosher salt. Cook for 5-6 minutes until the bottom is golden brown.
- Carefully flip the tofu cubes and cook the other side for another 5-6 minutes until golden brown.
- Drizzle the toasted sesame oil and smoked soy sauce over the tofu. Cook for an additional 2 minutes, flipping once more.
- Transfer the tofu to a serving plate and garnish with toasted sesame seeds and chopped chives.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.