Pan Fried Tofu Recipe

Tofu: A versatile soy-based protein that is firm or extra firm to hold its shape during cooking.

Soy sauce: Adds a salty, umami flavor to the marinade.

Olive oil: Used for both the marinade and frying, it helps to crisp up the tofu.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Paprika: Adds a mild, smoky flavor and a touch of color to the tofu.

When preparing tofu, ensure it is thoroughly drained and pressed to remove excess moisture. This step is crucial for achieving a crispy texture when pan frying. To press the tofu, place it between two plates and weigh it down with a heavy object for at least 15 minutes.

• firm or extra firm, drained and pressed tofu - Substitute with tempeh: Tempeh has a similar texture and can absorb flavors well, making it a good alternative to tofu.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• olive oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements Asian-inspired dishes.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the overall taste of the dish.

• Allow the tofu to cool completely before storing. This prevents condensation, which can make the tofu soggy.
• Transfer the cooled tofu to an airtight container. If you have multiple layers of tofu, place a sheet of parchment paper between each layer to prevent sticking.
• Store the container in the refrigerator. The pan fried tofu will stay fresh for up to 4-5 days.
• For freezing, place the cooled tofu cubes on a baking sheet lined with parchment paper, ensuring they are not touching each other. This step helps to freeze them individually.
• Freeze the tofu cubes for about 1-2 hours or until they are solid. This prevents them from sticking together when stored.
• Once the tofu cubes are frozen, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of freshness.
• When ready to use, thaw the tofu in the refrigerator overnight. Reheat in a frying pan over medium heat until warmed through, or add directly to your favorite stir-fry or soup recipes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the tofu cubes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Stovetop Method: Heat a non-stick frying pan over medium heat. Add a small amount of olive oil to the pan. Add the tofu cubes and cook for 2-3 minutes on each side until they are warmed through and regain their crispiness.

• Microwave Method: Place the tofu cubes on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the tofu cubes in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Steaming Method: Place the tofu cubes in a steamer basket over boiling water. Cover and steam for about 5 minutes until they are heated through. This method will keep the tofu moist but won't restore the crispiness.

• Cutting board: A flat surface to safely cut the tofu into 1-inch cubes.

• Knife: A sharp tool to cut the tofu into cubes.

• Mixing bowl: A bowl to combine the soy sauce, olive oil, garlic powder, and paprika, and to toss the tofu cubes.

• Frying pan: A pan to cook the tofu cubes until they are golden brown.

• Spatula: A tool to gently toss and turn the tofu cubes in the frying pan.

• Paper towels: To drain and press the tofu before cutting it into cubes.

• Measuring spoons: To measure the soy sauce, olive oil, garlic powder, and paprika accurately.

• Tongs: To handle the tofu cubes while cooking without breaking them.

Prepare ingredients in advance: Drain and press the tofu ahead of time to remove excess moisture, making it ready for quick cooking.

Use pre-mixed spices: Save time by using a pre-mixed blend of garlic powder and paprika instead of measuring each spice separately.

Preheat the pan: Ensure your frying pan is hot before adding the tofu cubes to reduce cooking time and achieve a better sear.

Batch cooking: Double the recipe and cook extra tofu to have on hand for quick meals throughout the week.