The BEST Crispy Tofu (Pan-Fried)
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 396 g Cauldron tofu/ any firm tofu ((ยฃ2.75))
- 3 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp corn flour
- 2 tbsp rapeseed oil
Method
- Start by removing the excess moisture from the cubed tofu by squeezing and patting with some kitchen towel. Add to a large bowl and coat with 1 tbsp of the soy sauce. Toss to combine.
- Using a sieve, sprinkle the cornflour over the tofu whilst tossing occasionally to evenly coat.
- Add the rapeseed oil to non-stick frying pan on a high heat. Wait until the oil is hot and then add the tofu into the pan. Evenly distribute the tofu across the pan so none of them are touching, otherwise they'll stick together. Leave to fry for around 3 minutes, or until golden brown and crispy on one side.
- Add the remaining soy sauce and honey into the pan and rotate the pieces of tofu, until at least two sides of the tofu are super crispy.
- Serving suggestions: Serve over rice, with noodles, in a salad or with roasted soy veggies.