Crispy Pan Fried Unami Tofu

Starting the week with this 20-minute meal: Crispy Pan Fried Tofu!🧡🌱

Sizzled on a skillet, and drizzled with a miso soy sauce glaze. It’s fiery and tangy, and full of umami flavour.

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Crispy Pan Fried Unami Tofu

How to make crispy pan fried tofu that's full of umami flavour. It's quick and easy, ready in just 20 minutes with minimal ingredients. This is a crowd-pleasing protein-rich dish.

Course Dinner, Side Dish

Cuisine Asian-Inspired, Chinese-Inspired

Keyword Easy, Egg-Free, gluten-free, Recipe, Vegan

Prep Time 8

Cook Time 12

Total Time 20

Servings people

Calories 455kcal

Author Hannah Sunderani

Ingredients

1 packet extra firm tofu 12 oz/350g
1/4 cup gluten-free tamari or soy sauce
3 tbsp rice vinegar
2 tbsp maple syrup
2 tsp shiro miso
1 inch ginger peeled and grated or 1/4 tsp dried
1/4 tsp cayenne plus more to taste
1/3 cup neutral oil avocado or coconut oil

Instructions

Drain tofu and wrap in a clean dish towel. Gently press tofu to remove the excess liquid. Do this for a few minutes until you find the tofu to be significantly drier. Slice tofu into six equal slices (about 1/2-inch thick). Gently dab tofu slices with dish towel to remove any more moisture.
In a bowl combine tamari, rice vinegar, maple syrup, miso, grated ginger, and cayenne. Mix to combine. Set aside.
Add neutral oil to skillet and bring to med-high heat. When the oil is hot (3-5 mins) carefully add tofu slices. (Do this carefully as oil can spit as tofu cooks). Cook each side until browned and crispy (4 mins per side). Use a chop stick or spatula to turn.
Strain oil into a small bowl, holding back the tofu with a spatula. Bring back to medium-heat and add sauce. Spoon the sauce over the tofu to absorb and marinade. Let simmer until sauce has thickened and caramelized ( 5 mins).
Serve tofu with rice and drizzle with remaining glaze.

Notes

Press tofu as instructed in Step 1. Alternatively, you can wrap tofu in clean dish towel and place two heavy books on top. Let rest this way for 30 minutes.
Sub rice vinegar for lemon, lime, or apple cider vinegar if you don't have it.