An appetizer, a side dish, or a main dish? Pan Fried Tofu with Soy Dipping Sauce can be any of these, and it’ll only take you 30 minutes to have everything ready! Enjoy!
Tofu is one of those polarizing ingredients — you either love it, or you hate it.
I happen to be in the ‘love category,’ and this dish here is a testament to that.
There is no seasoning or marinade added to this pan fried tofu; instead, it absorbs all the flavor from the soy dipping sauce.
You can pair it with other vegetables or noodles if you like — but for me, I only need steamed white rice with it, and I’m good to go. 🙂
IF YOU WANT MORE ASIAN-INSPIRED DISHES, THEN YOU WILL LIKE THESE POSTS!
- Tofu – make sure you have extra-firm tofu, rinsed, and pressed beforehand.
- Spring onions – you should only use the white and light green part.
- Oil – vegetable oil, not olive oil, would be excellent for this pan fried tofu recipe.
- Soy sauce – if you can, use Japanese or light Chinese soy sauce for this dipping sauce.
- Sesame seeds – you can either toast these or not, depending on your preference.
Start with your pan fried tofu by heating oil in a medium to a large skillet over medium-high heat (photo 1).
Once the oil is hot, start frying the tofu slices by placing them carefully on the pan (photo 2).
Add them in batches to avoid overcrowding the pan.
Turn the slices on the other side when the edges are turning brown (photo 3).
Once both sides of the tofu turned golden, remove it from the pan.
Place it on top of a kitchen towel to drain any excess oil (photo 4).
For the soy dipping sauce: combine soy sauce, half of the sesame seeds, and about half a teaspoon of chopped spring onions.
Sprinkle the remaining sesame seeds on tofu, with some more spring onions, if desired.
Enjoy your pan fried tofu with soy dipping sauce — best when served hot.
- The type of tofu that you use is crucial in making this pan fried tofu recipe.
So, ensure that you are using the extra-firm ones.
- Feel free to vary the thickness of the tofu slices as per your preference.
- Do not skip the use of the kitchen towel for draining as the last step before serving.
It makes a massive difference in the texture of the fried tofu.
I don’t recommend it.
The texture of the fried tofu changes when reheated, so they are really best served (and enjoyed) while still hot.
I strongly suggest it for this recipe.
Even if we’re not marinating the tofu slices, it helps that there’s less water inside when we place them into the hot oil for shallow frying.
Are you convinced to give it a try yet? Give pan fried tofu with soy dipping sauce a try this week, and let me know!
Pan Fried Tofu Recipe with Soy Dipping Sauce
- Measuring cups
- Measuring spoons
- Kitchen tongs
- Kitchen paper towels
- 1/3 to 1/2 cup oil
- 14 oz tofu (400 grams), rinsed, pressed beforehand, and sliced into 1/3 of an inch thick.
- 4 tbsp soy sauce
- 3 stalks spring onions, chopped
- 1/2 tsp sesame seeds
- Place a medium or a large skillet over medium-high heat, then pour the oil.
- Once the oil is ready, start frying the tofu slices by adding them carefully to the pan.
- Fry them in batches to avoid overcrowding the pan.
- Turn the slices on the other side when the edges are turning brown.
- Once both sides of the tofu are golden, remove them and place them on top of a kitchen towel to drain any excess oil.
- For the soy dipping sauce: combine the soy sauce, half of the sesame seeds, and 1/2 teaspoon chopped spring onions.
- Sprinkle the remaining sesame seeds on tofu, with some more green onions, if desired.
- Serve your fried tofu with dipping sauce — enjoy while hot!
- Cook’s Tip #1: The variety of tofu to use is crucial in making this crispy tofu recipe. So, ensure that you have the extra-firm ones.
- Cook’s Tip #2: Feel free to vary the thickness of the slices of tofu as per your preference.
- Cook’s Tip #3: Make sure you do not forget to use a kitchen towel for draining any excess oil before serving your crispy fried tofu with dipping sauce.