Pan-seared Crispy Tofu

by | Aug 31, 2022

Here’s an easy recipe for pan-seared Crispy Tofu that can be made on the stovetop in 15 minutes. Add your favorite vegetables and finish in a delicious Asian inspired sauce and you have a flavorful and hearty meal vegetarian meal!

Yields4 Servings
 8 oz tofu (non-GMO, firm, extra firm, or sprouted- do not use “silken”)
 3 tbsp olive oil or ( coconut, or avocado oil)
 pinch salt
 pinch cracked pepper
 ½ red bell pepper thinly slices
 1 shallot thinly sliced
 1 cup shelled edamame (fresh or frozen)
 ½ cup julienne carrots
 3 tbsp oyster sauce
 3 tbsp low sodium soy sauce
 2 tbsp Tom Tom sauce (a not overly spicy Szechuan chili garlic sauce, great for stir fry)
 1 tbsp sesame oil
 2 cups cooked and prepared rice of your choice
 2 scallion pancakes (store bought and pan seared)
 1 cup english cucumber thinly sliced
 1 cup micro greens
 Gojuchang sauce optional for serving
 Sesame seeds for garnish
1

In a small bowl whisk the oyster sauce, soy sauce, Tom Tom sauce, and sesame oil together and set a side.

Blot the tofu with paper towels (FYI: pressing all the liquid out will make it dry and chewy. So just lightly press.)

Cut into cubes, pat gently with pepper towels.

Heat a large skillet or pan on medium high heat, add oil and cubbed tofu.

Let it crisp up before turning. (Tofu likes to stick, but once it crisps, it will naturally contract and release itself from the pan. If it is sticking, it is not ready to turn. ) sear most sides until golden about 10 -12 minutes

Meanwhile cook the scallion pancakes according to package directions.

Add the pepper, shallot, edamame, carrots, to the pan and sauté for a few minutes just until the vegetables are start to soften. Keep stirring or tossing the tofu and vegetables together.

Add the sauce and quickly toss the to coat all the ingredients. Let simmer for 1 minute for sauce to reduce and become thick and silky.
Assemble your plate as you wish!

Category

Ingredients

 8 oz tofu (non-GMO, firm, extra firm, or sprouted- do not use “silken”)
 3 tbsp olive oil or ( coconut, or avocado oil)
 pinch salt
 pinch cracked pepper
 ½ red bell pepper thinly slices
 1 shallot thinly sliced
 1 cup shelled edamame (fresh or frozen)
 ½ cup julienne carrots
 3 tbsp oyster sauce
 3 tbsp low sodium soy sauce
 2 tbsp Tom Tom sauce (a not overly spicy Szechuan chili garlic sauce, great for stir fry)
 1 tbsp sesame oil
 2 cups cooked and prepared rice of your choice
 2 scallion pancakes (store bought and pan seared)
 1 cup english cucumber thinly sliced
 1 cup micro greens
 Gojuchang sauce optional for serving
 Sesame seeds for garnish

Directions

1

In a small bowl whisk the oyster sauce, soy sauce, Tom Tom sauce, and sesame oil together and set a side.

Blot the tofu with paper towels (FYI: pressing all the liquid out will make it dry and chewy. So just lightly press.)

Cut into cubes, pat gently with pepper towels.

Heat a large skillet or pan on medium high heat, add oil and cubbed tofu.

Let it crisp up before turning. (Tofu likes to stick, but once it crisps, it will naturally contract and release itself from the pan. If it is sticking, it is not ready to turn. ) sear most sides until golden about 10 -12 minutes

Meanwhile cook the scallion pancakes according to package directions.

Add the pepper, shallot, edamame, carrots, to the pan and sauté for a few minutes just until the vegetables are start to soften. Keep stirring or tossing the tofu and vegetables together.

Add the sauce and quickly toss the to coat all the ingredients. Let simmer for 1 minute for sauce to reduce and become thick and silky.
Assemble your plate as you wish!

Notes

Pan-seared Crispy Tofu
IngredientsDirections