Pan-Fried Crispy Tofu Bowl
Pan-Fried Crispy Tofu bowl is a simple and a lip-smacking meal made using tofu and bursting with flavours from the different sauce.
Servings: 4
Ingredients
Marinade
- 500 gram Tofu
- 3 tablespoon Soya Sauce
- 3 tablespoon Vinegar - I used Apple Cider, one can use any
- 4 tablespoon Cornflour
For the Sauce
- 3 tablespoon Soya sauce
- 1 tablespoon Vinegar
- 3 tablespoon Sriracha
- 1 teaspoon Paprika
- 3 tablespoon Sugar
- 1 tablespoon Cornflour/Corn Starch - (Not Maize Flour)
- ¼ cup Water
Remaining Ingredients
- 2 small (1 tbsp) garlic cloves crushed/grated
- 1 half inch (½ tbsp) ginger crushed/grated
- 1 tablespoon oil
For Serving
- Vegetables of your choice for Serving -I have used green peas, Broccoli and Yellow Pepper
- Cooked Steam Rice for serving
- 1 tablespoon Cashews (Optional)
- 1 tablespoon sesame seeds for garnish
- Green onions for garnish
Instructions
Marinating Tofu
- Remove the excess water from Tofu, by keeping a heavy object above it and placing the tofu block in a colander. The excess liquid will drain out.500 gram Tofu
- Cut the tofu pieces into small cubes.
- In a large bowl add in 3 tablespoon Soya sauce, and 3 tablespoon Vinegar.3 tablespoon Vinegar, 3 tablespoon Soya Sauce
- Add in the tofu pieces and coat it well with the sauce. Be gentle or else the tofu pieces will break.
- Let it marinate in the fridge for 15-20 minutes. The longer the better, in that case, tofu will absorb more liquid.
- After 15-20 minutes remove the tofu from the fridge.
Coating with Corn flour
- Sprinkle 4 tablespoon cornflour on it and coat it well. I do this step in a ziplock. I add the cornflour and tofu and mix it well.4 tablespoon Cornflour
- Then keep this zip lock bag in the freezer for 15-20 minutes.
- After 15 minutes, in a heavy bottom pan add in the oil.1 tablespoon oil
Pan-Frying Tofu
- Once hot, add in crushed garlic and ginger and saute for a few seconds.2 small (1 tbsp) garlic cloves crushed/grated, 1 half inch (½ tbsp) ginger crushed/grated
- Now add in the cornflour coated tofu and let it pan-fry for 10-15 minutes turning in between.
- This helps the tofu get crunchier and the flour gets cooked. One can skip this step if you are not looking for a crunchier texture, but be sure to cook the tofu later along with the sauce or else you will have raw flour taste.
- After 15-20 minutes switch off.
Making the Sauce and coating Tofu with sauce
- In a small bowl, add in the sauce ingredients i.e. 3tbsp soya sauce, 1 tablespoon vinegar, 3 tablespoon sriracha, 1 teaspoon paprika, 3 tablespoon sugar, ¼ cup water and 1 tablespoon cornflour.3 tablespoon Vinegar, 1 tablespoon Vinegar, 3 tablespoon Sriracha, 1 teaspoon Paprika, 3 tablespoon Sugar, 1 tablespoon Cornflour/Corn Starch, ¼ cup Water, 3 tablespoon Soya sauce
- Mix everything and keep it ready.
- Heat a heavy bottom pan on medium heat.
- Once hot add the prepared sauce mixture and let it cook stirring continuously.
- Once the sauce starts thickening, add in the tofu pieces and coat evenly.
- Let it cook for 4-5 minutes until evenly coated.
- One can adjust the consistency of the sauce by adding more water if required.
- Switch off and serve.
Assembling
- I added some steamed rice and topped it up with the pan-fried tofu.Cooked Steam Rice for serving
- In the remaining sauce, I simply sauteed the vegetables one by one and added to the bowl.Vegetables of your choice for Serving
- One can serve it as is, but coating the veggies with the sauces adds a nice flavour.
- Garnish with green onions, cashews and sesame seeds.1 tablespoon Cashews, 1 tablespoon sesame seeds for garnish, Green onions for garnish
- Serve it warm.
Notes
- Standard US Size cups are used
- Sriracha sauce can be replaced with Red chilli sauce Soya sauce can be replaced with Tamari sauce
