Crispy Pan-Seared Tofu: Two WaysVeg
Unlock the potential of tofu with these two distinct preparation methods. Whether you prefer the meat-like, spongey texture of frozen firm tofu that drinks up savory sauces, or the delicate, silky experience of pan-seared silken tofu, this dish is a masterclass in texture. Finished with a classic Cantonese-style brown sauce of abalone sauce, aromatics, and soy, this is the ultimate flavorful, comforting weeknight meal that changes how you think about cooking with tofu.
Ingredients
16 oz Frim Tofu
as needed Kosher salt
Neutral oil ( as needed)
1 Shallots (thinly sliced)
3 sliced Green Garlic Cloves
Thai red chile, thinly sliced (1/2 )
2 Scallions
2 tbsp Light Soy Sauce
abalone sauce (2 tsp)
rice wine (1 tsp)
1 tsp Granulated Sugar
mushroom powder (1/2 tsp)
potato starch (1 tbsp)
Instructions
Step 1— Prepare the Tofu
1
To achieve a sponge-like texture that absorbs sauce, freeze the sealed block of tofu for at least 3 hours. Once thawed, press the tofu firmly to expel as much liquid as possible, then cut it into your desired slices.
2
Since silken tofu is very delicate, sprinkle salt over the slices and let them sit for about 15 minutes. This uses osmosis to draw out surface moisture, helping the tofu hold its shape better during cooking.
Step 2— Sear the Tofu
1
Heat a non-stick pan over medium-high heat and add a generous amount of neutral oil. Wait until the oil is shimmering or "dancing."
2
Place the tofu slices in the pan. Gently press down on them to ensure the entire flat surface makes contact with the pan.
3
Cook without moving them too much until a golden-brown crust forms. If using silken tofu, be patient and handle the pieces gingerly to avoid breaking them. Once the majority of the tofu pieces have a nice crust, remove them from the pan.
Step 3— Build the Sauce
1
In the same pan, add a little fresh oil. Sauté the shallots and the white parts of the scallions until fragrant and slightly browned.
2
Add the garlic and sliced Thai red chiles. Cook until aromatic, being careful not to burn the garlic.
3
Pour in the soy sauce, allowing it to bubble in the dry pan to brighten its flavor. Stir in the abalone sauce, rice wine, sugar, and MSG or mushroom powder.
Step 4— Final Braise
1
Return the seared tofu to the pan. Add a splash of water—just enough to help the tofu absorb the liquid without submerging it entirely.
2
Gently swirl the pan in a circular motion to combine the ingredients and coat the tofu evenly.
3
Prepare a slurry by mixing potato starch (or cornstarch) with an equal part of water. Drizzle this into the pan to thicken the sauce to your preferred consistency.
4
Once the sauce is thick and glossy, toss in the green parts of the scallions, let them wilt slightly from the heat, and serve immediately.
