Tofu steaks are delicious and easy to make. 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 (approx. 224 calories per serve)
Prep time 5 mins
Cook time 15 mins
400g firm tofu, cut into 2″ squares about 1/4″-1/2″ thick
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
Note: I use this non-stick pan for pan frying.
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.