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Close up look of Pan-fRied Crispy tofu bowl served on plate of rice

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.
5 from 3 votes
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Course: Main Course
Cuisine: Chinese
Keyword: Tofu, Vegan
Servings: 4
Author: Renu Agrawal-Dongre

Ingredients

Marinade

  • 500 gms soya
  • 3 tbsp Soya Sauce
  • 3 tbsp Vinegar - I used Apple Cider, one can use any
  • 4 tbsp Cornflour

For the Sauce

  • 3 tbsp Soya sauce
  • 1 tbsp Vinegar
  • 3 tbsp Sriracha
  • 1 tsp Paprika
  • 3 tbsp Sugar
  • 1 tbsp Cornflour/Corn Starch - (Not Maize Flour)
  • ¼ cup Water

Remaining Ingredients

  • 2 small (1 tbsp) garlic cloves crushed/grated
  • 1 half inch (1/2 tbsp) ginger crushed/grated
  • 1 tbsp oil

For Serving

  • Vegetables of your choice for Serving -I have used green peas, Broccoli and Yellow Pepper
  • Cooked Steam Rice for serving
  • 1 tbsp Cashews (Optional)
  • 1 tbsp 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.
  • Cut the tofu pieces into small cubes.
    Soya
  • In a large bowl add in 3 tbsp Soya sauce, and 3 tbsp Vinegar.
  • 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.
    Marianted tofu

Coating with Corn flour

  • Sprinkle 4 tbsp cornflour on it and coat it well. I do this step in a ziplock. I add the cornflour and tofu and mix it well.
    Tofu coated with 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.

Pan-Frying Tofu

  • Once hot, add in crushed garlic and ginger and saute for a few seconds.
  • 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 tbsp vinegar, 3 tbsp sriracha, 1 tsp paprika, 3 tbsp sugar, ¼ cup water and 1 tbsp cornflour.
    Sauce for coating the Tofu
  • 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.
    Cooking the sauce
  • 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.
  • In the remaining sauce, I simply sauteed the vegetables one by one and added to the bowl.
  • One can serve it as is, but coating the veggies with the sauces adds a nice flavour.
  • 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
 
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu