Delicious Pan-Fried Tofu: A Perfect Side Dish!
Delicious Pan-Fried Tofu: A Perfect Side Dish!
Savory Pan-Fried Tofu
A truly delightful pan-fried tofu that makes an excellent side dish for any meal! This recipe focuses on keeping the tofu vibrant and tender, with a rich, savory sauce that perfectly coats each piece. It’s simple, quick, and incredibly satisfying. Get ready to impress your taste buds!
Main Ingredients- 200g firm tofu (pan-frying type, approximately 1 block)
Seasoning Ingredients- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup/honey)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp dried parsley flakes
- 1/2 Tbsp Dashida (or other MSG-based seasoning, optional)
- 1 Tbsp perilla oil (or sesame oil)
- 1/2 mug cup water (approx. 120ml total, to be added in two 1/4 cup portions during cooking)
- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup/honey)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp dried parsley flakes
- 1/2 Tbsp Dashida (or other MSG-based seasoning, optional)
- 1 Tbsp perilla oil (or sesame oil)
- 1/2 mug cup water (approx. 120ml total, to be added in two 1/4 cup portions during cooking)
Cooking Instructions
Step 1
Begin by preparing 200g of firm tofu, specifically the type recommended for pan-frying. This usually equates to one standard block of tofu.
Step 2
Measure out 1 tablespoon of soy sauce, which will form the savory base of our sauce.
Step 3
Prepare 1 tablespoon of perilla oil. This nutty oil adds a wonderful depth of flavor, but sesame oil can be used as a substitute.
Step 4
Measure 1 tablespoon of oligosaccharide. This sweetener adds a lovely gloss and balances the salty and spicy flavors.
Step 5
Get ready 1 tablespoon of gochugaru (Korean chili flakes) for a touch of heat and color.
Step 6
Prepare 1 teaspoon of dried parsley flakes. These add a subtle herbal note and visual appeal.
Step 7
Measure out 1/2 tablespoon of Dashida or your preferred MSG-based seasoning to enhance the umami flavor. You can omit this if you prefer.
Step 8
Drain any excess water from the tofu packaging. Rinse the tofu block gently under cold running water, then place it on a cutting board to allow excess water to drip off.
Step 9
Cut the tofu block into four equal pieces. Then, slice each piece into roughly 1.5cm cubes, creating bite-sized, square pieces. Avoid cutting them too small to prevent them from breaking apart during cooking.
Step 10
Now, let’s start cooking. Heat 1 tablespoon of perilla oil in a frying pan or wok over medium heat for about 2-3 minutes until it’s nicely preheated. Carefully add the cubed tofu to the hot pan.
Step 11
Pour approximately 1/4 mug cup (about 60ml) of water over the tofu. Stir-fry the tofu for about 5 minutes. This gentle cooking process helps the tofu soften and absorb moisture.
Step 12
Drizzle 1 tablespoon of soy sauce evenly over the tofu. This will begin to season the tofu.
Step 13
Add 1/2 tablespoon of Dashida (or your chosen seasoning) to boost the savory notes.
Step 14
Sprinkle in 1 tablespoon of gochugaru for a spicy kick and vibrant red color.
Step 15
Finally, add 1 tablespoon of oligosaccharide. Continue to stir-fry for approximately 10 more minutes, or until the tofu is well-coated and slightly golden. If the mixture becomes too dry during this process, add the remaining 1/4 mug cup of water gradually to prevent the tofu from sticking or burning, ensuring the sauce evenly coats the tofu. This step is crucial for achieving the perfect texture and flavor!
Step 16
Once perfectly cooked, sprinkle 1 teaspoon of dried parsley flakes over the pan-fried tofu. The controlled addition of water during cooking ensures the tofu remains moist and tender, not dry or tough. The result is a deliciously sweet and savory pan-fried tofu that’s a fantastic side dish for any meal. Enjoy your delightful creation!
