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Crispy Tofu

Dinner, Japanese, Lactose Free, Recipes, Tofu, Vegetarian

Crispy Pan-Fried Tofu with Scallion Sauce

January 30, 2023

Crispy tofu drizzled with a delicious scallion sauce is an easy and tasty dish to make any day of the week. A flavorful scallion sauce is drizzled over the tofu just before serving. The savory sauce really brings this dish together and makes this one of the best ways to enjoy tofu. Serve the tofu with onigiri (Japanese rice balls) and some wilted baby bok choy for a healthy and delicious meal.

The Tofu Xpress has been one of my favorite kitchen gadgets for some time now. If you cook with tofu often, I encourage you to buy a tofu press (plenty of options online). Using a press means less waste of paper towels or kitchen towels and quicker results.

Most of the sauce ingredients are likely already in your pantry. If you are unable to find Korean chili flakes (gochugaru), you may substitute red pepper flakes. However, I highly suggest keeping a small jar of gochugaru in your cupboard. Most commonly used to make kimchi, gochugaru has multiple uses in many recipes. The slightly smoky flavor of the chili flakes with medium heat (heat can vary by brands) and gorgeous color make this one of my go to seasonings.

Initially it may seem like 3/4 cup of sliced scallions is far too much, however, the scallions will wilt once mixed with the other sauce ingredients.

Once the tofu is lightly coated with cornstarch, it is fried until both sides are firm and crispy. In order to enjoy the crispiness of the tofu, serve it right away. This is a small recipe so you won’t have any leftovers!

Crispy Pan-Fried Tofu with Scallion Sauce
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Crispy Pan-Fried Tofu with Scallion Sauce

Recipe by Kiyo
Servings

2

servings

Adapted from Food52

Ingredients

  • 1 (14-ounce) package firm tofu (pressed for 10 minutes)

  • Kosher salt

  • 1/3 scant cup cornstarch

  • Neutral oil such as canola or vegetable for frying

  • Soy-Scallion Sauce

  • 2 tablespoons reduced-sodium soy sauce

  • 1 tablespoon mirin

  • 1 1/2 teaspoons gochugaru (substitute with 1/4 teaspoon red pepper flakes or more to taste)

  • 1 1/2 teaspoons roasted white sesame seeds

  • 1 teaspoon honey

  • 3/4 teaspoon roasted sesame oil

  • 1/2 teaspoon rice vinegar (unseasoned)

  • 3/4 cups thinly sliced scallions

Directions

  • Press out water from tofu using a tofu press or kitchen towel (about 10 minutes). Cut tofu lengthwise into 8 even slices. Lay slices on a paper towel-lined plate and pat dry. Salt the tofu on both sides. Place the cornstarch in a shallow dish and set aside.
  • Let the tofu rest while you prepare the sauce. In a medium bowl, mix together all the sauce ingredients until combined (scallions will wilt as they sit).
  • Pour enough oil into a large 12-inch nonstick skillet to fully coat the bottom of the pan (about 1/4 cup or so) and heat the oil over medium-high heat. Working quickly with one slice at a time, lightly coat the tofu slabs with cornstarch (gently tap to remove excess cornstarch) and carefully place them in the hot pan. Cook, flipping once, for 3-4 minutes on each side until golden and crisp (adjust heat if too high).
  • Transfer the tofu to a large plate, slightly overlap the slices in two rows, and spoon sauce on top (start with a few spoonfuls, add more to taste or serve on the side). Serve immediately with onigiri and wilted greens.

Notes

    Dinner, Lactose Free, Recipes, Sauces, Tofu, Vegan, Vegetarian

    Crispy Tofu with Homemade Barbecue Sauce

    March 19, 2021

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    This is a very tasty tofu dish that can be made in an hour. The delicious sauce is quite versatile and can be used in multiple ways.  It’s excellent with the crispy tofu but I’m sure it would be just as good with grilled chicken or pork chops if tofu is not your thing.  However, it’s a must with this tofu.  You will be pleasantly surprised at how yummy it is.  

    Crispy Tofu with Homemade Barbecue Sauce, Charred Green Beans, Avocado

    Serve the tofu over white or brown rice along with your favorite greens, and extra sauce on the side.

    Wildwood Extra Firm Tofu

    Use extra firm tofu so it holds its shape once the water is pressed out.  Wildwood is my favorite brand.  You can find it at Down to Earth here on Maui.

    Pressing Out Water with TofuXpress

    If you are looking for the very best way to press out the water from a tofu block, consider buying the TofuXpress.  You will never regret it, especially if you bake tofu often.  Pressing tofu with paper towels or a kitchen towel doesn’t hold a candle to this little gadget.  I’ve had mine for over 10 years.  

    Tofu Batons

    The tofu block is cut into 1/2-inch slices, then cut into short sticks.

    Corn Starch and Panko

    A little bit of panko added to the cornstarch makes all the difference in giving the tofu a crispy exterior.

    Fine Panko Bread Crumbs

    Crispy Tofu

    Crispy Tofu

    Maple Syrup, Soy Sauce, Sesame Oil, Tomato Paste, Garlic, Ginger Chili Powder

    The barbecue sauce uses ingredients that are not difficult to find.  Better yet, the sauce does not require any cooking.

    Homemade Barbecue Sauce

    Glorious homemade barbecue sauce with a twist.  The sauce has Asian ingredients such as soy sauce, ginger and sesame oil, but it also has the more typical maple syrup, chili powder and tomato paste that you might find in an American style barbecue sauce.  The combination turns out a sauce that’s seriously addicting.

    Crispy Tofu with Homemade Barbecue Sauce, Chinese Broccoli, Avocado

    Crispy Tofu with Homemade Barbecue Sauce
     
    Save Print
    Sauce adapted from MOB Kitchen recipe
    Author:
    Serves: 2-3
    Ingredients
    • 14 ounce extra firm tofu, water pressed out
    • ½ cup corn starch
    • ¼ cup fine panko
    • 1½ teaspoons finely grated fresh ginger
    • 1 small garlic clove, grated or finely minced (about ¼ teaspoon or up to ½ teaspoon for garlic lovers)
    • 2 tablespoons tomato paste
    • 2 tablespoons pure maple syrup
    • 1 teaspoon mild chili powder
    • 2 tablespoons soy sauce (Kikkoman recommended)
    • 2 tablespoons lite soy sauce (Kikkoman recommended)
    • 2 teaspoons sesame oil
    • roasted sesame seeds for serving
    Preparation
    1. Press water from tofu, preferably with tofu press if available.
    2. Cut tofu into ½ -inch slices. Cut each slice crosswise to make two pieces, then lengthwise to make 4 pieces (about 28 pieces). Combine corn starch with panko in a pie plate or wide bowl and set aside.
    3. For the sauce, in a medium bowl, combine ginger, garlic, tomato paste, maple syrup, chili powder, soy sauces and sesame oil. Whisk to combine, set aside.
    4. Toss tofu pieces in cornstarch panko mixture pressing gently so the coating adheres to the tofu
    5. Heat canola oil (enough to go up the sides of a pan about ¼-inch) in a large skillet over medium to medium-high heat. Fry tofu until crispy, turning now and then, about 4 minutes or so. Adjust heat as needed so the tofu doesn't burn and is just golden brown. Remove tofu to a paper towel-lined plate.
    6. To serve, place tofu over rice and spoon barbecue sauce over tofu. Sprinkle sesame seeds over the top. Serve with your favorite greens (broccoli, bok choy, green beans) and extra barbecue sauce on the side.

     

     

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