Dry Fried Tofu Recipes

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CRISPY FRIED TOFU



Crispy Fried Tofu image

Deep-fried tofu that is crisp and golden brown on the outside and amazingly white and soft on the inside! Serve with your favorite Asian dish or dipping sauce. Store leftovers in an airtight container in the fridge for up to several days or freeze for several weeks.

Provided by Sarah Dipity

Categories     Appetizers and Snacks

Time 35m

Yield 4

Number Of Ingredients 3

1 (12 ounce) package extra-firm tofu
½ teaspoon salt
vegetable oil for frying

Steps:

  • Wrap tofu in a clean towel and place onto a plate. Set another plate on top, and place a 3- to 5-pound weight on top. Press tofu for about 20 minutes; drain and discard the accumulated liquid.
  • Cut tofu into 1-inch by 2-inch chunks. Sprinkle 1/4 teaspoon salt onto one slide; flip over and sprinkle remaining 1/4 teaspoon on the other.
  • Heat oil in a wok or large skillet. To test if the oil is ready, dip a chopstick or wooden spoon in it; if bubbles rise, it is ready. If the oil smokes, it is too hot.
  • Gently place 5 to 8 pieces of tofu at a time in hot oil using metal tongs. Be very careful as oil may splatter; use a splatter guard if possible. Fry tofu until golden, 3 to 4 minutes.
  • Drain tofu on a plate lined with several paper towels. Allow to cool slightly before serving.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 1.6 g, Fat 15 g, Fiber 0.3 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 296.6 mg, Sugar 0.3 g

DRY-FRIED TOFU



Dry-Fried Tofu image

Is your tofu mushy, watery, or crumbly? Are you having trouble getting it to brown? Try this. It's the perfect method for cooking tofu because it takes advantage of its moisture content. The results are so firm and flavorful that you will be able to convert the meat-eating non-believers! As a bonus, this is a VERY low-fat recipe! Source: http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros

Provided by Prose

Categories     Soy/Tofu

Time 5m

Yield 4 serving(s)

Number Of Ingredients 2

1 lb tofu
marinade (about 1 or 1 1/2 cups of any store-bought or homemade variety)

Steps:

  • First of all, make sure you have the water-packed tofu, not the silken tofu that comes in the aseptic boxes.
  • Heat a non-stick pan or a very well-seasoned cast-iron pan over medium heat, if you have an electric stove, or low to medium-low on a gas stove. Cut your tofu in half lengthwise. Place it between paper towels or clean dish towels and press gently (hard enough to get some of the moisture out but not hard enough to squish it). Cut into about 16 triangles or strips.
  • Add the tofu pieces to the pan. Leave plenty of room around each piece (you might want to cook it in two batches). Cook VERY SLOWLY over LOW TO MEDIUM heat. Slow cooking is the key to ensuring the tofu doesn't stick to the pan and that the water has time to evaporate so that the tofu can brown. Do NOT use oil. What you want to do is leach all the water out of your tofu in a dry pan. As the tofu cooks, frequently use a spatula to press down on the top of each piece. You should see some water squeezing out and sizzling in the pan.
  • When the bottom sides are firm and golden, carefully flip the pieces and repeat the same process on the other sides. They are done when they are firm and golden on both sides.
  • Now that your tofu has given up most of its water, it is perfectly ready to soak up any marinade like a sponge. Place the cooked tofu pieces in your marinade of choice, stir, and let sit for about half an hour. Now your tofu is ready to eat or to use in a stir-fry!
  • Uncooked leftover tofu should be placed in a container that has a lid, submerged in water, sealed, and stored in the fridge. Try to remember to change the water every day or two until you use it. Cooked tofu can be stored like any other leftovers.

Nutrition Facts : Calories 71, Fat 4.3, SaturatedFat 0.6, Sodium 9.3, Carbohydrate 2.1, Fiber 0.2, Sugar 0.8, Protein 7.6

SIMPLE PAN-FRIED TOFU



Simple Pan-Fried Tofu image

An everyday dish from Hong Kong for those who love the taste of soy sauce. Kids will love the salty fried protein. Serve with rice or eat as a snack!

Provided by The Cow

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 4

1 (12 ounce) package extra-firm tofu
2 tablespoons vegetable oil, divided
¼ cup chopped green onions
2 tablespoons soy sauce

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.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 2.6 g, Fat 10.8 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 457.8 mg, Sugar 0.6 g

SUPER SIMPLE SPICY FRIED TOFU



Super Simple Spicy Fried Tofu image

This recipe is adapted from a local tofu maker that frequents neighborhood farmers markets. It's vegetarian and vegan friendly and tastes great - even non-vegetarians love it! Spicy garlic sauce is a staple ingredient in many Vietnamese dishes and creates a spicy-sweet combination with the brown sugar.

Provided by SONANOVA

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 20m

Yield 4

Number Of Ingredients 8

1 (10 ounce) package fried tofu
1 tablespoon sesame oil
1 onion, chopped
1 medium red bell pepper, chopped
2 tablespoons brown sugar
1 tablespoon soy sauce
2 teaspoons chili-garlic sauce, or more to taste
2 green onions, chopped

Steps:

  • Drain tofu, rinse, and pat dry. Cut into squares.
  • Heat sesame oil in a wok over medium heat. Add onion and cook for 2 minutes. Add red pepper and stir-fry for 2 minutes. Stir in tofu and cook for 2 minutes. Stir in brown sugar, soy sauce, and chili-garlic sauce. Mix together and cook for 3 minutes. Adjust seasoning to taste. Sprinkle with green onions before serving.

Nutrition Facts : Calories 274 calories, Carbohydrate 19.6 g, Fat 17.8 g, Fiber 4.1 g, Protein 13.2 g, SaturatedFat 2.6 g, Sodium 355.6 mg, Sugar 11.1 g

THE BEST PAN-FRIED TOFU



The Best Pan-Fried Tofu image

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

1 lb extra firm tofu (extra firm only)
1 1/2-3 tablespoons canola oil or 1 1/2-3 tablespoons peanut oil
salt
cayenne pepper

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:-).

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