Homemade Pan Fried Tofu
Tofu is easy to cook, very malleable and easy to taste. There are many types of tofu, so there are also different cooking methods. Here, a detailed step diagram is used to make you more understandable, and this recipe has good taste.
How to Make The Homemade Pan Fried Tofu
INGREDIENTS
• 14 ounce block of firm tofu, drained and sliced
• 2 egg
• 2 green onions, minced
• 3 black Fungus(Soak the black fungus in water for 3-4 hours in advance)
• 1 green pepper, minced
• 1/2 carrot, sliced
• 1 tablespoon starch
• 1 teaspoon sugar
• 2 medium cloves of garlic, minced
• 2 teaspoons ginger, minced
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 1 tablespoon oyster sauce
• 2 tablespoons light soy sauce
• 1/2 bowl water
• 2 teaspoons bean paste
INSTRUCTIONS
1. Mix 2 tablespoons light soy sauce,1 tablespoon oyster sauce,1 tablespoon starch, 1/3 bowl water, and salt in a bowl to make the seasoning sauce.
2. Sprinkle starch on the tofu, make each side of tofu covered with a thin layer starch.
3. Then sprinkle the foamed eggs evenly on the tofu.
4. Heat vegetable oil in a pan, add tofu and fry until each side becomes golden. Then transfer the tofu and set aside.
5. Add the garlic, onion, and ginger. Stir a few times until fragrant. Add bean paste and continue stir-fry until aroma.
6. Put the carrots, green peppers, and black fungus into the pan then stir fry. Then add tofu and pour the seasoning sauce into the pan.
7. Cook until the sauce has reduced to the desired thickness. Garnish with green onion. Then turn off the fire and transfer to a plate.
Homemade Pan Fried Tofu
Ingredients
- 14 ounce block of firm tofu drained and sliced
- 2 egg
- 2 green onions minced
- 3 black Fungus Soak the black fungus in water for 3-4 hours in advance
- 1 green pepper minced
- 1/2 carrot sliced
- 1 tablespoon starch
- 1 teaspoon sugar
- 2 medium cloves of garlic minced
- 2 teaspoons ginger minced
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 tablespoon oyster sauce
- 2 tablespoons light soy sauce
- 1/2 bowl water
- 2 teaspoons bean paste
Instructions
- Mix 2 tablespoons light soy sauce,1 tablespoon oyster sauce,1 tablespoon starch, 1/3 bowl water, and salt in a bowl to make the seasoning sauce.
- Sprinkle starch on the tofu, make each side of tofu covered with a thin layer starch.
- Then sprinkle the foamed eggs evenly on the tofu.
- Heat vegetable oil in a pan, add tofu and fry until each side becomes golden. Then transfer the tofu and set aside.
- Add the garlic, onion, and ginger. Stir a few times until fragrant. Add bean paste and continue stir-fry until aroma.
- Put the carrots, green peppers, and black fungus into the pan then stir fry. Then add tofu and pour the seasoning sauce into the pan.
- Cook until the sauce has reduced to the desired thickness. Garnish with green onion. Then turn off the fire and transfer to a plate.
This looks so amazing! Going to try this dish in the future and will let you know how it goes!
My friend told me to try this site and she was so right! This is the first recipe I’ve tried and it’s come out delicious – thanks for sharing 🙂
This recipe is almost as good as mine. I will borrow some of your ideas.
This is the best tofu recipe I’ve tried, and I’ve tried several, from cookbooks and other Chinese recipe blogs. Thank you so much!
It’s one of my favorites from your website. I made it three times within one week! It has a lot of flavor and love the fact that it’s vegan and healthy, although I’m not vegan.
That so so amazing. tofu looks delicious. so cravings! I must try to do this dish tonight. Thanks for your recipe!!
Wow! This is absolutely beautiful! Love it!
This was an easy and delicious recipe.
Love your site – many dishes in rotation.
The flavors were wonderful and I didn’t mind that it was not crisp. I am loving your bold fresh flavor combinations. Thanks for these recipes!
I tried it this week and it was a big success! I had made the original stir fry recipe earlier in the week (with different veggies, but same idea) and baked up some extra tofu to save for another quick meal. I only did the tofu for 20 minutes this time, and on the first night I felt like I maybe wished I had cooked it longer. But today I took the extra tofu and threw it in a pan with some sesame oil then added some bottled thai peanut sauce and it cooked up beautifully! I think the key was that there was plenty of room in the pan today for the tofu to crisp up, whereas when I made the stir fry the other night my pan was pretty crowded. Anyway, I definitely am pleased with the results and will do it again in the future!
Can’t say no to a good bowl of healthy, protein filled deliciousness!! Love the colour you got on that tofu as well!!
It’s absolutely delicious and everyone loved it! I have saved this recipe and will definitely be making it again. I love your recipes.
I adore simple stir fries and this one looks perfect. Thanks!
My husband & I made a version of this and really enjoyed it. My first time using the starch dredging technique to crisp up tofu. Thank you so much for the great recipe!
Oh my god, this is AMAZING!! I was looking for something to use up some vegetables and tofu I had lying around and came across your recipe. I just made it for me and my sister and we are in foodie heaven! Definitely saving this link for later 😉