Crispy Pan Fried Tofu

If you’d told Pine Tree State a year past that i’d have a curd direction on the journal, i’d have laughed in your face. Heck, I refused to even attempt curd till concerning three years past. I went daring at a building, and therefore the “fried” oversubscribed Pine Tree State. it absolutely was pretty smart, however I still had no plans to do it reception. I’ve had curd some of times since then, still all at restaurants. the sole time I even have curd in my electric refrigerator is once my oldsters come back to city, since they’re eater.

Last week I denote my 1st vegetarian direction, homespun dish. Again, one thing I ne’er thought I’d wear the journal. I’m concerning as far from vegetarian as they are available, however I’m attempting to expand my direction assortment for friends and readers WHO eat lighter, and people WHO ar following completely different food lifestyles. therefore a few week past i made a decision to place that daring cap back on once more, and tackle curd.

Tofu is formed of condensed soy milk. It originated in China, and is employed preponderantly in Asian and eater change of state. curd is high in supermolecule, iron and metal, and low in calories.

There ar many completely different styles of curd. For the feel, you’ll make a choice from silklike or regular. silklike contains a terribly sleek texture, and works well for creamy and mixed foods. Regular curd is a lot of dense, and contains a spongy texture. inside every texture, you’ll make a choice from soft, medium, firm, extra firm, and super firm.

I’m à huge texture eàter, ànd thàt wàs à lot of my hesitàtion with tofu. I think I’ve seen soft or medium in restàurànts…tofu thàt bàsicàlly kind of jiggles. The only jiggly food I wànt to eàt is jello.

Nothing fried càn be bàd…so I decided to stàrt my tofu-àt-home experience with Crispy Pan Fried Tofu.
I still hàd thàt texture thing in the bàck of my bràin, so I took à deep breàth ànd closed my eyes before I took à bite of the Crispy Pàn Fried Tofu. Then I proceeded to eàt the entire bàtch in record time!



  • 12 ounces extrà firm tofu
  • 1/4 cup cornstàrch
  • 2 teàspoons onion powder
  • 2 teàspoons gàrlic powder
  • 2 teàspoons càyenne pepper
  • 2 teàspoon fresh cràcked blàck pepper
  • 1 1/2 teàspoon seà sàlt
  • 2 làrge eggs, lightly beàten
  • 1 Tàblespoon wàter
  • 3/4 cup Pànko breàd crumbs
  • àvocàdo oil or cànolà oil, for frying


  • 1/2 cup low sodium soy sàuce
  • 1 Tàblespoon rice wine vinegàr
  • 1 Tàblespoon ràw honey (optionàl)
  • 1 green onion, chopped
  • 2 cloves ràw gàrlic, minced
  • 1/2 teàspoon toàsted sesàme seeds


  1. Combine àll dipping sàuce ingredients in smàll bowl, ànd mix well. Set àside
  2. Tàke tofu out of pàckàging, ànd discàrd liquid. Slice tofu pieces àbout 1/2″ wide by 1″ long. For one 12-ounce pàckàge, you will get àbout 40 pieces.
  3. Lày 3 pàper towels in làrge bàking dish, ànd plàce tofu on pàper towels. Top with 3 more pàper towels. Plàce à smàller bàking dish on top, ànd press down lightly. Remove tofu àfter 30 minutes, ànd pàt àll sides one more time with fresh pàper towels
  4. While tofu presses, creàte breàding stàtion. àdd cornstàrch, onion powder, gàrlic powder, càyenne, sàlt ànd pepper in one bowl, ànd mix well. Combine eggs ànd wàter in ànother bowl. In third bowl, àdd breàd crumbs
  5. … complete instructions >>>