Crispy Asian Glazed Tofu 5 Ingredients Recipes

THE BEST CRISPY TOFU WITH HONEY SOY GLAZE

Steps:

• Start by draining the block of tofu
• Slice tofu in half, so that you have two thinner slices of tofu
• Wrap tofu slices in a kitchen towel and press with a heavy object for 30 minutes - 1 hour
• Once pressed, slice into roughly 16 1-inch cubes
• Sprinkle 1 tbsp of cornstarch over the cubes, making sure to coat each side of the tofu cubes
• Season the cubes with onion powder and garlic powder
• Heat the stainless steel pan
• Once the pan is hot, heat 2 tbsp canola oil
• Place each cube in the oil. Let each side crisp for 3-5 minutes on each side.
• Remove cubes once crispy and place on a paper towel to drain them
• In the same pan, add your minced shallots and garlic.
• Sautee the shallot and garlic until translucent and just slightly crispy
• In a separate bowl or measuring cup, mix 1 teaspoon of cornstarch with 1 tablespoon of water and mix until there are no clumps remaining
• Add 1/4 cup of soy sauce to the pan
• Add the cornstarch slurry and mix. Once this reaches a boiling point, it will become thick.
• Once the sauce is thick, add your tofu to your serving dish and pour the sauce over the top.
• Garnish with sliced green onions, chopped chives, or cilantro.

CRISPY TOFU WITH SWEET & TANGY GLAZE

Steps:

• Slice the tofu into desired size, about 3/8" thick.
• Heat canola oil in the non stick skillet over medium heat and fry the tofu slices for 2-3 minutes on each sides until they get golden brown. They should be crispy on the outside but soft inside.
• Meanwhile, in a small ball combine soy sauce, ketchup, sugar, mustard, vinegar, chilly sauce, chilly powder, garlic, sesame seeds and set a side.
• When tofu slices are fried, transfer them on to another plate, keep the skillet on the medium heat.
• Add the soy sauce mixture into the hot skillet and let them bubble and thicken for about 1-2 minutes.
• Return the fried tofu slices back into the skillet with sauce and tossed them well. Transfer them on the serving plates and sprinkle chopped green onion on top. Serve warm and enjoy.
• Notes: I usually blot the tofu slices with paper towel to avoid oil splash when I add to the hot skillet and it also helps to create crispiness.