Easy crispy tofu steaks with soy sauce drizzle (224 calories per serve)

My local Asian grocery only sold tofu in one size … family size. I don’t cook a lot of tofu but I was making a ‘popiah’ the other day, which required a small amount of tofu. Needless to say, I didn’t use the entire packet so I was left wondering what to do with 400g of tofu in the fridge, which I had left to ‘dry’ (i.e. not soaking in water).  Turns out … this ‘dry’ tofu is perfect for pan frying, a method which magically makes anything taste nice.

Serves 4

Prep time 5 mins
Cook time 15 mins

400g firm tofu, cut into 2″ squares about 1/4″-1/2″ thick
40g flour
canola oil, for frying
3 tbsp soy sauce
0.5 tsp rice wine vinegar
0.5 tsp sesame oil
1 spring onion, stem chopped finely and shoots sliced for garnish
2 garlic cloves, crushed
1 chilli, sliced

Season the tofu squares with salt and pepper and cover all over with flour.

Heat the oil in a pan and fry the tofu squares, about 5 minutes on each side and set aside on a plate.

Meanwhile, mix together the soy sauce, rice wine vinegar, sesame oil, garlic, and the chopped spring onion stem.

Drizzle the soy sauce mixture on the pan-fried tofu steaks and garnish with the spring onion shoots and chilli.

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