Pan-Fried Soft Tofu
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
1 bowl
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Calories
519 kcal
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Course
Side Dish, Main Course
Pan-Fried Soft Tofu
Description
This recipe starts by draining and gently slicing silken or soft tofu into one-inch thick pieces. Each piece is coated carefully with a mixture of cornstarch, garlic powder, and salt to create a light crust. Cooking uses neutral oil heated to medium-high until sizzling, frying the tofu in batches to avoid crowding and maintain crispiness.
Flipping the pieces carefully ensures an even golden crust on every side, while preventing breakage of the delicate tofu. After frying, the tofu is drizzled with soy sauce for added savoriness. The texture combines a crunchy layer outside with a soft, juicy interior unique to silken or soft tofu.
Choosing silken tofu in tubes is recommended for optimal texture, but medium tofu can also be used. The recipe highlights the preference for high smoke point oils and optional garlic powder to elevate flavor.
Ingredients
- 1 tube silken tofu see Note 1, or soft tofu
- ¼ cup cornstarch or tapioca starch (arrowroot
- 1 tsp garlic powder (*optional)
- ½ tsp kosher salt or 1/4 tsp fine salt
- 2 tbsp neutral cooking oil use one with a high smoking point like avocado oil, generic cooking oil
- 1 tbsp soy sauce
Instructions
- Drain the tofu and pat dry thoroughly with a kitchen towel. Gently slice into 1-inch thick pieces.
- Mix cornstarch, garlic powder, and salt together in a bowl. Add tofu pieces to this bowl one by one and coat each side in cornstarch. (Add more cornstarch as needed.)
- Add oil to a wok or skillet on medium-high heat. If you have a laser thermometer, the pan should read 400 °F. Add tofu in a single layer; they should start sizzling instantly. Fry in batches if you have to (replenish the oil if it gets absorbed).
- Flip the tofu as they brown on the bottom until all sides are crispy and golden, being careful not to break them apart. Once they're done, transfer them to a plate or bowl.
- Drizzle with soy sauce and eat as is or read above for 3 ways to take this recipe further.
Notes
- Using silken tofu tubes is ideal for texture; medium tofu can substitute for a firmer bite.
- Drain and pat tofu thoroughly to minimize moisture before coating and frying.
- Use oil with a high smoke point like avocado oil to prevent burning during frying at medium-high heat.
- Handle tofu gently to maintain piece integrity while flipping and frying for an even crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1bowl
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 17g | 34% |
| Fat | 33g | 51% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Sodium | 1633mg | 68% |
| Potassium | 609mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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