Pan-fried Tofu (No Pressing Needed!)

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 pound firm tofu (1 block)

2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)

1 tablespoon neutral oil

¼ cup cilantro (leaves and stems, chopped)

2 scallions (white and green parts chopped)

2 teaspoons minced garlic (about 2 cloves)

2 teaspoons Sichuan chili flakes

2 tablespoons water

2 tablespoons soy sauce

1 teaspoon sugar

½ teaspoon rice vinegar

Directions

For the pan-fried tofu:

Slice the block of tofu in half lengthwise, then cut crosswise into 3/8 inch (1cm) slices.

Heat a nonstick or cast iron skillet over medium-high heat. Once hot, add the oil, and spread it around the pan. Add the tofu slices.

Fry for 5-7 minutes until golden brown, rotating the pan as needed so the tofu slices cook evenly. Do not disturb the tofu until they’ve fried for a few minutes. Flip and then cook for another 5 minutes, until golden on the other side.

For the dipping sauce:

To make the dipping sauce, heat a tablespoon of oil in the pan you used to cook the tofu (no sense in dirtying another pan!)

Add the cilantro, scallions, garlic, and chili flakes to a small heatproof bowl, so all the ingredients are side by side. Drizzle the hot oil over the top, paying special attention to the garlic and chili flakes. Use a rubber spatula to scrape out all the oil.

Stir in the water, light soy sauce, sugar, and rice vinegar. Serve with the pan-fried tofu.

Nutrition

• Calories: 204 kcal
• Total Fat: 16 g
• Saturated Fat: 1 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.04 g
• Sodium: 311 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 11 g