Pan Fried Tofu with Soy Garlic Glaze Recipe (香煎豆腐)

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  RATINGS

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  COOK TIME

  Prep 15m • Cook 10m

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  VIEWS

  581

1. Firm tofu

   200g (7 oz), labeled “water-packed” or “regular” (not silken)

2. Water

   500 ml (about 2 cups)

3. Salt

   ½ teaspoon (for soaking) + ¼ teaspoon (for seasoning)

4. Neutral oil

   like canola or vegetable oil, 2 tablespoons

5. Garlic

   2 cloves, finely minced

6. Green onion

   1 stalk, thinly sliced

7. Fresh red chili

   like Thai bird’s eye or jalapeño, 1 small, finely chopped (seeds removed for milder heat)

8. Light soy sauce

   1 tablespoon

   Can’t find it? Try this one.

9. Oyster sauce

   ½ tablespoon (optional: for vegetarian version, use mushroom-flavored stir-fry sauce or skip)

   Can’t find it? Try this one.

10. Chicken-style seasoning or white pepper

    ⅛ teaspoon (optional, for depth; omit if preferred)

    Can’t find it? Try this one.

1. Step 1: Soak the tofu to firm it up

   Dissolve ½ teaspoon of salt in 500 ml of water. Submerge the whole block of tofu (or cut pieces) in the salted water and let it sit for 10 minutes. This helps reduce breakage during frying and removes any raw bean taste. Drain well and pat dry with paper towels.

   

2. Step 2: Slice and dry thoroughly

   Cut the tofu into 1 cm (½ inch) thick slices. Lay them flat on a clean towel or paper towels and press gently to remove surface moisture—dry tofu = better browning.

   

3. Step 3: Pan-fry until golden on both sides

   Heat 1½ tablespoons of oil in a non-stick or cast-iron skillet over medium heat. Once hot, add the tofu in a single layer (work in batches if needed). Fry undisturbed for 3–4 minutes per side, until deeply golden and crisp. Transfer to a plate.

   

4. Step 4: Sauté aromatics in the same pan

   Add the remaining ½ tablespoon of oil to the same skillet. Add garlic, chopped chili, and green onions. Stir over medium heat for 30–60 seconds until fragrant but not burnt.

   

5. Step 5: Toss tofu in a light savory glaze

   Return the fried tofu to the pan. Drizzle with soy sauce, oyster sauce (if using), and the remaining ¼ teaspoon of salt. Gently toss or flip with a spatula to coat evenly—about 1 minute. Taste and adjust if needed (e.g., a few drops of rice vinegar for brightness).

   

6. Step 6: Serve immediately while crisp

   Plate right away—the longer it sits, the softer the crust gets. Great on its own, over rice, or with steamed bok choy.

   

1. Don’t skip drying the tofu: Wet tofu steams instead of fries. Patience here pays off in crispness.

2. Make it gluten-free: Swap regular soy sauce for tamari or certified GF soy sauce.

3. No oyster sauce? Just use an extra ½ teaspoon of soy sauce and a pinch of sugar for balance.

4. Extra crunch: For more texture, sprinkle toasted sesame seeds before serving.

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