Pan-Fried Tofu 2 Ways
About this recipe
Pan-fried tofu is a versatile dish that can be prepared in two distinct ways: using firm tofu or silken tofu. This recipe, inspired by Chef Lucas Sin, highlights the unique textures and flavors that each type of tofu can bring to the table. By freezing firm tofu, you can remove excess moisture, allowing it to soak up sauces beautifully, while silken tofu offers a delicate, creamy texture that pairs well with flavorful sauces.
In this video, Chef Sin demonstrates how to achieve the perfect pan-fried tofu, emphasizing the importance of moisture management and proper cooking techniques. The result is a satisfying dish that showcases the best of both tofu worlds.
Ingredient notes
- Use 16 ounces of firm tofu or silken tofu, drained.
- For the silken tofu, if it doesn't come out easily from the package, cut a corner to release the suction.
Tips from Food52’s video
- Freezing firm tofu helps to expel moisture, making it sponge-like and perfect for soaking up flavors.
- When cooking firm tofu, apply a little pressure while searing to create a nice crust.
- For silken tofu, sprinkle with salt to help dehydrate it slightly before cooking.
Good to know
- How long does it take to prepare this dish?
- The total time is 3 hours and 30 minutes, which includes freezing and thawing the tofu.
- What type of oil should I use for frying?
- Use neutral oil for frying the tofu.
- How many servings does this recipe yield?
- This recipe serves 2.
- What should I do if the silken tofu doesn't come out of the package easily?
- You can cut a corner of the package to release the suction.
No life story here — the video and the recipe are the whole point. All credit to Food52: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the firm tofu by freezing it to remove moisture. Place the entire block in the freezer for several hours or overnight.
- 2
Once frozen, remove the tofu from the freezer and let it thaw. Press the tofu to expel excess liquid.
- 3
Cut the thawed firm tofu into slices, about 14 slices per block.
- 4
For silken tofu, carefully remove it from the container. If it doesn't come out easily, cut a corner of the package to release the suction.
- 5
Sprinkle about half a teaspoon of kosher salt on the silken tofu to help dehydrate it slightly. Let it sit for at least 15 minutes.
- 6
Heat a non-stick pan over medium-high heat and add neutral oil until it shimmers.
- 7
Sear the firm tofu slices in the hot oil, applying a little pressure to create a crust. Cook until golden brown on both sides.
- 8
Remove the firm tofu from the pan and set aside.
- 9
In the same pan, add sliced shallots, garlic, and Thai red chile. Sauté until fragrant.
- 10
Add the seared firm tofu back to the pan along with the scallions, soy sauce, abalone sauce, rice wine, sugar, and MSG or mushroom powder. Stir to combine.
- 11
Let the mixture simmer for a few minutes to allow the flavors to meld.
- 12
For the silken tofu, gently place it in the pan and spoon the sauce over it. Cook until heated through and slightly firmed up.
- 13
Serve the pan-fried tofu with the sauce drizzled over it.
Heads up — we had to guess a little:
- The quantity of kosher salt is inferred as 'to taste' based on common cooking practices.
Credit where it’s due: this recipe was transcribed from Food52’s original video on YouTube. Follow them there — it’s their dish.
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