Time 20m Yield 4 Number Of Ingredients 5 Steps:
Slice tofu into 1/4-inch slabs. Place nutritional yeast on a plate. Mix in garlic powder, salt, and pepper. Roll tofu slices in the nutritional yeast mixture until evenly coated. Heat oil in a nonstick skillet over low to medium heat. Add tofu slices; cook until golden brown and crispy, 3 to 5 minutes per side.
Time 16m Yield 2-4 serving(s) Number Of Ingredients 4 Steps:
Take your block of tofu and wrap it in several layers of paper towels. Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute. Slice the tofu into pieces about 1/2 an inch thick. Set tofu aside. If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil. If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu. Add oil to heated pan. Gently spread oil over the entire surface of the pan. Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper. Now, the MOST IMPORTANT step is – LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don’t stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry. The second side will only take about 4 minutes to cook. When they are evenly browned take them out of the pan and place them on paper towels to drain. These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce – or in a sandwich with grilled peppers and mushrooms and aioli – or just eaten with ketchup:-).
More about “the best pan fried tofu recipes”
Time 35m Yield 4 Number Of Ingredients 4 Steps:
Place tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into 2x4-inch strips about 1/4-inch thick. Heat 1 tablespoon oil in large skillet over medium-low heat. Cook tofu strips in the oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer. Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant, 10 to 20 seconds. Spoon green onions over tofu while they are still sizzling. Coat with soy sauce. Let sit until tofu soaks up flavors, 3 to 5 minutes.
