Pan Fried Tofu Slices
These pan fried tofu slices are quick, easy to make, and delicious to eat on their own with a dipping sauce, as part of a salad, or over rice.
Ingredients
- 9 oz extra firm tofu
- 1/8 cup soy sauce
- 1/8 cup rice wine vinegar
- 1 tbsp ginger garlic paste
- 1/4 tsp ground black pepper
- 1 tbsp canola oil for frying
Instructions
- Remove your tofu from its package to a cutting board and pat it dry with a paper towel.
- With the tofu resting on its widest side, cut approximately ½ inch slices. You should have 6-9 rectangles now. Cut each rectangle in half diagonally.
- Combine all of the marinade ingredients in a medium sized bowl or Tupperware and use a fork to stir together.
- One by one add each slice of tofu to the marinade and coat with the marinade. You will have to stack some of the tofu slices to keep space to coat the other pieces. Once all of the tofu slices are coated, spread them out in the bowl and seal. Gently shake the bowl or swirl to increase marinade coverage. Refrigerate for 5-10 minutes.
- Heat 1 tbsp of canola oil in a skillet over high heat. Remove a tofu slice from the marinade, gently shake off any extra marinade into the bowl, then place the tofu in the skillet. Repeat until the skillet is full, making sure that no slices are touching and that you have an inch or so of space to maneuver them.
- Fry until the bottom side is crispy, about 2-4 minutes.
- Flip each slice carefully - they are prone to break apart at this stage if grabbed too roughly. I recommend using a spatula to get under the slice and a pair of tongs to help lift.
- Fry each slice an additional 2-4 minutes, or until the other side is crisp. Remove slices to a paper towel lined plate.
- Serve as a side or with the dipping sauce of your choice