pan-fried firm tofu slices

Cup of Yum
1. Press 1 pack of firm tofu to remove excess water for 15 minutes. Pat dry again with a paper towel.
2. Cut tofu block in half so you end up with rectangles. Then, cut into even ½-inch thick square slices.
3. In a bowl, mix together ½ tsp garlic, ½ tsp onion, ¼ tsp ginger, ⅛ tsp five-spice, ¾ tsp kosher salt, and ¼ tsp black pepper.
4. Generously coat the seasoning on each tofu piece. Set aside.
5. Preheat the pan to medium-high heat and add two tablespoons of neutral oil.
6. Lightly coat the bottom and top sides of the tofu pieces with ¼ c cornstarch right before pan-frying. Dust off any excess cornstarch.
7. Add the slices carefully, leaving at least half an inch of space between each tofu piece.
8. DO NOT move the pieces until they are easily released from the pan. Cook on each side for about 3-5 minutes and use a fish turner or spatula to check the underside if it’s golden brown. Carefully flip the tofu pieces.
9. Cook for another 3-5 minutes or until the tofu is crispy and golden. Repeat if you need to do another batch and add more oil if necessary.
10. Transfer the pieces of tofu to a plate and serve.

pan-fried firm tofu crumble

1. Press 1 pack super firm tofu for 15 minutes. Pat dry the excess water with a paper towel.
2. Use a boxed grater or your hands to shred the tofu into small pieces.
3. Preheat the pan to medium-high and add two tablespoons of neutral oil.
4. Add the crumbled tofu and cook for about 3-5 minutes–this is to remove the excess water in the tofu. Use a spatula to mix the tofu around occasionally. You’ll find that some tofu may get stuck at the bottom of the pan, so just scrape it off. Add more oil as necessary.
5. Combine the seasoning: 2 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp agave, and ½ tsp roasted sesame oil.
6. Add the liquid seasoning and mix. The seasoning will help you deglaze the bottom of the pan and grab the extra crispy bits of tofu.
7. Cook for another three minutes, stirring occasionally.
8. Taste test and add salt and black pepper to your preference. Serve.

pan-fried soft tofu slices

1. Cut the 1 pack soft tofu block in half so that you end up with two rectangular pieces.
2. Slice each rectangular piece into even ½-inch thick rectangular pieces. Pat dry each piece gently with a paper towel.
3. Generously sprinkle ½ tsp kosher salt on all sides of the tofu.
4. Preheat the pan over medium-high heat and add two tablespoons of neutral oil.
5. Lightly coat each tofu piece with cornstarch and lower onto the pan. Repeat with all the tofu. Leave half an inch of space between each tofu piece.
6. After 2-3 minutes, use a fish turner to check the bottom of each tofu piece. It should easily release from the pan and be golden brown. Turn the tofu over and cook for another 2-3 minutes. Add more oil if necessary. Repeat with more batches if necessary.
7. Transfer to a plate when golden and serve.