Skillet Seared Tofu Recipes

SKILLET SEARED TOFU

Steps:

• Slice the tofu crosswise, into 6 or 8 pieces, 1/2-inch thick or slightly less. Blot with paper towels.
• Heat the oil in a cast-iron skillet. When hot, add tofu and fry over medium-high heat until golden. Turn and cook the second side, about 10 minutes in all. Pour over the Worcestershire sauce and continue cooking until it evaporates, leaving tofu nicely glazed and seasoned. Salt and pepper to taste.

THE BEST PAN-FRIED TOFU

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:-).

PAN-GRILLED MARINATED TOFU WITH TWO VARIATIONS

Steps:

• Cut tofu into 1-inch thick slices. Arrange tofu sliced in a 3 quart rectangular baking dish; set aside. If using dried mushrooms, in a small bowl combine dried mushrooms and enough hot water to cover; let stand for 5 minutes. Drain and rinse mushrooms; chop mushrooms.
• For marinade, in a blender or food processor combine all the ingredients for the chosen marinade and blend together until nearly smooth. Spoon mixture over tofu in dish. Turn tofu slices to coat with marinade. Cover and marinate at room temperature for 30 minutes, carefully turning tofu slices occasionally.
• In a large skillet heat remaining 1 tbsp of oilie oil over medium heat. Remove tofu slices from marinade, allowing excess to drip off; discard marinade. Add tofu to skillet. Cook for 6 to 8 minutes or util browned and heated through, turning once.

SIMPLE PAN-FRIED TOFU

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
• Cut tofu into 2x4-inch strips about 1/4-inch thick.
• Heat 1 tablespoon oil in large skillet over medium-low heat. Cook tofu strips in the oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer.
• Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant, 10 to 20 seconds. Spoon green onions over tofu while they are still sizzling. Coat with soy sauce. Let sit until tofu soaks up flavors, 3 to 5 minutes.

THAI SEARED TOFU

Steps:

• Combine first 11 ingredients in a large baking dish; stir with a whisk until blended.
• Cut each tofu cake crosswise into 4 slices.
• Place tofu slices in soy sauce mixture, turning to coat slices.
• Cover and marinate in refrigerator at least 2 hours.
• Remove tofu slices from dish, reserving marinade.
• Coat a large nonstick skillet with cooking spray; place over medium high heat.
• Add tofu slices; cook 2 minutes on each side.
• Remove from skillet; set aside, and keep warm.
• Add reserved marinade to skillet; bring to a simmer.
• Spoon noodles onto individual plates; top with tofu slices.
• Drizzle marinade over tofu and noodles.
• Yield: 4 servings.
• Variation:.
• I sometimes like to coat the tofu with cornstarch (after marinating) and fry the tofu until it gets crispy on the outside, then procede with recipe.