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