Pan-Fried Tofu with Soy Dipping Sauce
User Reviews
5
Pan-Fried Tofu with Soy Dipping Sauce
Description
This recipe uses firm tofu sliced into small, half-inch thick rectangles, then pan-fried in vegetable oil until both sides develop a soft golden-brown crust. The cooking method ensures the tofu stays moist on the inside while gaining color and slight crispness outside.
The accompanying dipping sauce combines soy sauce, chopped scallions, garlic, sesame oil, and an optional chili garlic sauce for aroma, saltiness, and a hint of heat. This lightly seasoned sauce contrasts the mild tofu flavor and adds complexity.
Serve the tofu hot with the dipping sauce as an appetizer or side dish. The sauce can be spooned over the tofu or used for dipping to control seasoning. This preparation highlights tofu’s mild texture with simple pan-frying and bold sauce notes.
Ingredients
- 1 pound tofu 450g, firm
- 3 tablespoons vegetable oil
- 1 tablespoon scallions (chopped)
- 1 tablespoon soy sauce
- 2 cloves garlic (chopped)
- ½ teaspoon sesame oil
- 1 teaspoon Chili garlic sauce (or chili black bean sauce, optional)
Instructions
- Cut tofu into small rectangles about ½ an inch thick. Heat the vegetable oil in a cast-iron or non-stick skillet over medium high heat and add the tofu. Fry until they’re a soft golden color on both sides, about 7-8 minutes per side.
- Prepare the sauce by combining the scallion, soy, garlic, sesame oil and chili sauce (if using) in a small bowl.
- Plate the tofu and serve with the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Sodium | 318mg | 13% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 144mg | 14% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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