Easy Asian Pan Fried Tofu

It's Friday again tomorrow and if you're practicing abstinence like we are for Lent, or trying to cut down on meat, here's an easy (and yummy!) tofu recipe for you. Taste-tested and approved by a meat-loving husband and two toddlers too!


Let's get right to it!


Ingredients

500gms firm tofu (we buy from Pusan Mart in Cebu! A 500gm block is only about 80 pesos)

3 tablespoons cornstarch

1/2 tablespoon sesame oil

1 tablespoon any vegetable oil


For the SAUCE:

1/4 cup coco aminos or soy cauce

1/4 cup water

1 tablespoon cornstarch

1 teaspoon honey

1/2 teaspoon mirin (or rice wine vinegar, just add another teaspoon of honey)

1 teaspoon minced garlic paste (the Thai ready-made brand in supermarkets is really good!)

2 teaspoons gochujang (you can add less or none if you prefer)


RECIPE


To easily pan fry the tofu, drain the water out by placing the block of tofu in between paper towels and cover with a heavy object (like this pan, make sure the weight doesn't crush the tofu). Leave for 30minutes or more, make sure to change paper towels at 15mins


Slice the drained tofu into cubes


Dip the tofu in cornstarch or sprinkle and mix in a bowl


In a non-stick pan or skillet on medium to high heat, add the sesame oil and vegetable oil of choice

When the oil is heated, place the tofu in and let brown on all sides


While waiting, whisk together all ingredients for the sauce.


When the tofu is brown and crisp on all side, add the sauce and toss around and cook until thickened.


Add sesame seeds or spring onions for garnish

Bon appetit! Best served with adlai rice ;)



EASY ASIAN PAN FRIED TOFU

Ingredients

500gms firm tofu (we buy from Pusan Mart in Cebu! A 500gm block is only about 80 pesos)

3 tablespoons cornstarch

1/2 tablespoon sesame oil

1 tablespoon any vegetable oil

For the SAUCE:

1/4 cup coco aminos or soy cauce

1/4 cup water

1 tablespoon cornstarch

1 teaspoon honey

1/2 teaspoon mirin (or rice wine vinegar, just add another teaspoon of honey)

1 teaspoon minced garlic paste (the Thai ready-made brand in supermarkets is really good!)

2 teaspoons gochujang (you can add less or none if you prefer)

  1. To easily pan fry the tofu, drain the water out by placing the block of tofu in between paper towels and cover with a heavy object (like this pan, make sure the weight doesn't crush the tofu). Leave for 30minutes or more, make sure to change paper towels at 15mins

  2. Slice the drained tofu into cubes

  3. Dip the tofu in cornstarch or sprinkle and mix in a bowl

  4. In a non-stick pan or skillet on medium to high heat, add the sesame oil and vegetable oil of choice

  5. When the oil is heated, place the tofu in and let brown on all sides

  6. While waiting, whisk together all ingredients for the sauce.

  7. When the tofu is brown and crisp on all side, add the sauce and toss around and cook until thickened.

  8. Add sesame seeds or spring onions for garnish

Tag us @the7ph #the7cooks if you make this recipe! Hope you love it as much as we do!



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