Welcome to the adventure of flavors, as we embark on a culinary journey to discover the best recipe for Cuban Pan Seared Tofu. This delectable dish not only tantalizes the taste buds but also serves as a testament to the versatility of tofu as a protein source. Whether you are a seasoned vegan, a flexitarian, or simply curious about plant-based alternatives, this article will guide you through a symphony of spices, textures, and flavors, transforming ordinary tofu into a culinary masterpiece.
Here are our top 2 tried and tested recipes!
THE BEST PAN-FRIED TOFU
I have had MANY people ask me how I pan fry my tofu and get it so crispy and firm. There are a few reasons why:-). First I either use a non-stick or cast iron pan, I don't overcrowd the surface, I drain my tofu REALLY well, use only extra firm Chinese style and MOST important of all, I leave it undisturbed while cooking and this allows the golden crust we all love on pan-fried tofu to develop! Please find detailed instructions below on how to make the best pan-fried tofu ever!
Provided by Aioli_Queen
Categories Very Low Carbs
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Take your block of tofu and wrap it in several layers of paper towels.
- Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
- Slice the tofu into pieces about 1/2 an inch thick.
- Set tofu aside.
- If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
- If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
- Add oil to heated pan.
- Gently spread oil over the entire surface of the pan.
- Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
- Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
- The second side will only take about 4 minutes to cook.
- When they are evenly browned take them out of the pan and place them on paper towels to drain.
- These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).
CUBAN PAN-SEARED TOFU
Steps:
- Drain and press tofu. Cut into triangles. Sprinkle with spice mixture and set aside while preparing mojo. In a small saucepan on very low heat, make the mojo by combining the garlic, lime juice, olive oil, salt, pepper, and parsley. Let it come up to a light simmer for 2 to 3 minutes, and then remove from heat. Drain and press tofu. Cut into triangles. Sprinkle with spice mixture and set aside while preparing mojo. Pan-sear the tofu and set aside. In a large skillet, heat the canola oil on high heat until it starts to ripple, and add the onions and sauté them for about 2 to 5 minutes, until they begin to brown. Continue cooking onions for about 5 minutes, then remove from heat and allow to cool for 2 to 3 minutes. Pour the mojo mixture into the skillet containing the onions. Place the tofu on a plate and spoon the onion mixture over it.
Tips:
- Use extra firm tofu. This will help the tofu hold its shape and not crumble when you pan-sear it.
- Press the tofu before cooking. This will help remove excess water and make the tofu more flavorful.
- Coat the tofu in a flavorful marinade. This will help the tofu absorb flavor and create a crispy crust.
- Use a non-stick skillet. This will help prevent the tofu from sticking and breaking.
- Pan-sear the tofu over medium heat. This will help the tofu cook evenly and prevent it from burning.
- Flip the tofu gently. This will help prevent the tofu from breaking.
- Cook the tofu until it is golden brown and crispy on all sides. This will take about 10 minutes per side.
- Serve the tofu immediately. Tofu is best when served hot and crispy.
Conclusion:
Pan-seared tofu is a delicious and versatile dish that can be enjoyed in many different ways. It can be served as an appetizer, main course, or side dish. It can also be used in tacos, salads, sandwiches, and wraps. With its crispy texture and flavorful marinade, pan-seared tofu is sure to be a hit with everyone who tries it.
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