Pan fried tofu


  • 14oz (1 package) extra firm tofu
  • 2 Tbsp cornstarch
  • 1/2 Tbsp sesame oil
  • 1 Tbsp vegetable oil

For sauce:

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup water (or chicken/veggie broth, low sodium)
  • 2 tsp honey
  • 1 1/2 sambal oelek or other chili paste/oil (less if you want less spice)
  • 1 tsp garlic paste (fresh garlic for more of a kick)
  • 1/2 tsp rice wine vinegar
  • 1 Tbsp cornstarch

Alternative sauce recipe (more like General Tso's):

  • 3 tsp rice wine vinegar
  • 1/4 cup soy sauce, low sodium
  • 1/4 cup chicken or veggie broth, low sodium
  • 1 tsp fresh ginger or ginger paste
  • 1 tsp fresh garlic or garlic paste
  • 1/2 tsp garlic powder
  • 1-3 Tbsp white sugar
  • 1-3 Tbsp brown sugar
  • red pepper flakes or chili paste
  • 1 Tbsp cornstarch


  1. Place block of tofu over a few paper towels (or clean kitchen towels). Place paper towels (or clean kitchen towel) on top of tofu, and then press down with something heavy (books, cast iron, etc.). Leave for 30 mins and change out paper towels if needed.
  2. Once tofu has drained, slice into cubes (size of choice, but make consistent). Place in large bowl and sprinkle with cornstarch, tossing the cubes to ensure that they are completely coated.
  3. In a large skillet, add sesame oil and vegetable oil and bring to a medium-high heat.
  4. Once oil is heated, add the tofu in an even layer. Leave on one side until it has browned, 3-5 minutes, WITHOUT touching or moving around the pan. Once browned, switch sides, until all sides are browned and crispy.
  5. Add sauce to the skillet (it should start to thicken immediately) and toss the tofu until completely coated. Wait until sauce is completely thickened and then remove from heat!

Can add broccoli or other veggies to this as well.

recipes/pan_fried_tofu.txt · Last modified: 2022/02/23 12:44 by selena
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