Maybe it was just me but I used to consider tofu as something to eat when there was no meat available. I never considered it as a main dish option. Instead, my mother used to prepare it as a starter dish or a central ingredient in Korean type soups. Having worked in Japanese restaurants, my appreciation for tofu grew with every new dish I would eat.

These days I eat tofu once a week in a variety of ways. However, the most common way I prepare it is by pan-frying the tofu first then making a quick Asian-inspired sauce to pour over the soy-based bites.

What I love about tofu is how easily adaptable it is because of its neutral and mild flavor. This particular recipe can be made quickly as a starter or main dish. However, I prefer to serve it as part of a larger Asian meal. Enjoy!

Recipe: Pan-Fried Asian Tofu

  • Prep Time: 5 min(s)
  • Cook Time: 10 min(s)


    • 12 oz package medium-firm tofu
    • Canola or vegetable oil
    • ¼ cup vegetable or chicken broth
    • 3 tablespoons Hoisin sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • 1 teaspoon fresh ginger, minced
    • ½ teaspoon sriracha
    • 1 teaspoon roasted sesame seeds
    • 1 teaspoon finely chopped chives or scallions


  1. Remove the tofu from its package. Cut the block in half and then into ½-inch slices.
  2. Heat a non-stick pan on medium high heat. Add 1 tablespoon of oil.
  3. Fry the tofu for 4 minutes on each side until golden brown.
  4. Remove the tofu from the pan and place them on a serving plate.
  5. Add the broth, Hoisin sauce, soy sauce, sesame oil, ginger, and sriracha to the pan and cook for 30 seconds.
  6. Pour the sauce over the tofu.
  7. Garnish with sesame seeds and chives.

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4 Responses to “Pan-Fried Asian Tofu”

  1. Emma Siefert

    I love this recipe! I’ll also made it with pan-seared tuna and it comes out really great! Love making it for the family