Sautéed Tofu Recipes
THE BEST PAN-FRIED TOFU
I have had MANY people ask me how I pan fry my tofu and get it so crispy and firm. There are a few reasons why:-). First I either use a non-stick or cast iron pan, I don't overcrowd the surface, I drain my tofu REALLY well, use only extra firm Chinese style and MOST important of all, I leave it undisturbed while cooking and this allows the golden crust we all love on pan-fried tofu to develop! Please find detailed instructions below on how to make the best pan-fried tofu ever!
Provided by Aioli_Queen
Categories Very Low Carbs
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Take your block of tofu and wrap it in several layers of paper towels.
- Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
- Slice the tofu into pieces about 1/2 an inch thick.
- Set tofu aside.
- If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
- If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
- Add oil to heated pan.
- Gently spread oil over the entire surface of the pan.
- Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
- Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
- The second side will only take about 4 minutes to cook.
- When they are evenly browned take them out of the pan and place them on paper towels to drain.
- These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).
WICKED GARLIC TOFU SAUTE
Amazingly fast and tasty recipe, very healthy too. Even the husband (not normally a huge tofu fan) enjoys it. I love it with tons of garlic but you can use less if you must. The oyster sauce I don't measure so it's approximate. It's pretty salty so use it to your taste. You could serve it with cooked white rice, but it's just as good plain.
Provided by LittleGreyKitten
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.
- Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 12.1 g, Cholesterol 0.4 mg, Fat 12.1 g, Fiber 5.9 g, Protein 18.5 g, SaturatedFat 1.7 g, Sodium 349.5 mg, Sugar 2.5 g
SAUTéED TOFU
Number Of Ingredients 0
Steps:
- Here's a preparation I've been making for years. It's in my earlier book, The Vegetarian 5-Ingredient Gourmet, as an actual recipe, but it can just as easily be improvised. Slice, blot dry, and dice a 16-ounce tub of extra-firm tofu. Gently heat a tablespoon or so each of soy sauce, olive oil, and maple syrup or agave nectar in a wide skillet. Before they get too hot, add the tofu. Stir quickly to coat, then sauté over medium-high heat, stirring occasionally, until the tofu turns golden and crisp. Season with additional soy sauce to taste. If you like, add some grated ginger and/or sliced scallions to this preparation.
MARINATED SAUTéED TOFU
An easy tofu dish, marinated in soy, miso, tahini, and mirin that can be used to top a salad or grain bowl.
Provided by Dr. John McDougall
Time 45m
Number Of Ingredients 7
Steps:
- Drain the tofu and cut it into small cubes.
- Place the remaining ingredients in a small bowl and whisk until smooth. Pour this over the tofu and toss to coat well. Let the tofu marinate for at least 30 minutes, tossing occasionally to make sure the tofu is well saturated.
- Place the tofu cubes along with the marinade in a large nonstick sauté pan. Dry-fry the cubes for about 10 minutes, turning occasionally with a spatula to make sure the cubes are well browned on all sides.
SAUTEED TOFU WITH BITTER GREENS
Tofu takes on the flavors of its marinade: soy sauce, sesame oil, chili paste, lime juice, ginger, and garlic. It is cooked and served with sauteed, calcium-dense greens.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Number Of Ingredients 10
Steps:
- Cut tofu in half lengthwise, then cut each piece across into 6 slices. Place tofu on a paper-towel-lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.
- In a medium bowl, combine soy sauce; sesame oil; chili paste or Tabasco, if using; lime juice; ginger; and garlic. Set aside. Transfer tofu to medium bowl; toss with half the marinade; let sit for 30 minutes.
- Heat a nonstick skillet over medium heat. Working in batches, arrange tofu in a single layer in pan. Cook until golden brown, about 2 minutes per side. Transfer to platter; repeat with remaining tofu. Gradually add greens to skillet with remaining marinade. Cook, tossing occasionally, until greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to platter with tofu. Sprinkle with sesame seeds and red pepper; serve.
Nutrition Facts : Calories 223 g, Fat 11 g, Fiber 1 g, Protein 15 g, Sodium 412 g
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- Drain the tofu. Wrap each block in a double layer of paper towels and pat dry, pressing down on the tofu lightly to squeeze out excess moisture. Cut the tofu into 3/4-inch cubes.
- In a large nonstick skillet or wok, heat the canola oil over medium-high heat. Once the oil is hot but not smoking, add the tofu (be careful, as the oil will splatter a little bit) and drizzle with 1 tablespoon soy sauce. Sauté, stirring every minute or so until the tofu is nicely colored on all sides and the moisture has cooked off, about 8 to 10 minutes. Don’t feel that you need to stir constantly. Sitting for a while on one side is what will allow the tofu to brown. Add the garlic, roughly two-thirds of the green onion, ginger, chili paste, and the remaining 2 tablespoons soy sauce. Stir and cook until fragrant, about 1 minute.
- Add several large handfuls of spinach, stirring as you go so that it wilts and you can fit more in the pan. Once the first addition has wilted, continue to add and wilt the spinach by handfuls, until all of the spinach is added. It will seem like a ridiculous amount at first but will cook down considerably. Stir in the sesame seeds. Stir in the sesame oil. Remove from the heat. Sprinkle the reserved green onions over the top. Serve hot, with brown rice, noodles, or whatever you like, along with a few dashes of additional soy sauce and chili paste or flakes to taste.
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- Start by slicing the tofu as seen in the steps picture above. Once it has been sliced, dry it off as much as possible with a paper towel.
- Next make the sauce, add all the sauce ingredients into a small bowl and whisk with a fork till combined.
- Now in a small bowl add the tofu along with the cornstarch and coat. Add the combination of cooking oil and sesame oil to a non stick frying pan, and saute the tofu on each side for 5 minutes, turning a often in order to brown the tofu.
- Once browned about 15 minutes into cooking, add in the sesame seeds and toast for 2 more minutes. Drizzle the sauce overtop of the browned tofu and saute for 5 more minutes. Serve and enjoy!
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