Alternative content
Send video    Embed video   Subscribe to RSS feed Subscribe to RSS   Twitter Twitter   Facebook Facebook

Pan-Fried Tofu

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008)
 
Tofu can be bland.  But if you marinate it and fry it in coconut oil it is flavorful with great texture.

Marinade:
3 cloves garlic, sliced
4-5 slices (1/8-inch thick) of fresh gingerroot
1 cup water
1 tablespoon brown rice vinegar
1 tablespoon toasted sesame oil
1/3 cup tamari or shoyu

1 pound firm tofu
2 tablespoons unrefined coconut oil

In the morning, combine all ingredients for marinade.  Cut tofu into 1/2” slabs, and then cut slabs into triangles.  Put marinade and tofu in a glass storage container with a tight-fitting lid for ½ hour to 8 hours.  The longer it sits, the stronger the flavor in the tofu.

Heat ½ of the coconut oil in a skillet to medium high.  Remove tofu from marinade and pat dry with a paper towel.  This will protect you from sputtering oil.  Place ½ of the tofu pieces in oil and brown on both sides.  Repeat with remaining oil and tofu.  Set aside. 

Preparation time: Overnight for marinade; 10 minutes to fry tofu
Makes 4 servings

 

8 Comments:

Brittany L
I've just recently become a vegetarian, and this helped me a lot. Thank you! :)
September 5, 2008, 3:00 am

Yasmine K
I couldn't see the whole video! It stops in the middle. I was really excited to see how you fry the tofu. Please let me know how I can view it. Thank you.
December 19, 2008, 5:05 pm

Yasmine K
I finally saw the recipe. We're having it for dinner tonight over greens. I have a question though: why did you choose coconut oil? I never used it before. It would be great if you could have a video about using different kinds of fat in the kitchen and what's best. Thanks again.
December 20, 2008, 2:14 pm

Tara H
My children and I love watching your videos. They were excited about making fried tofu and loved it. I just bought your book and can't wait to read it. Thanks for making these great videos
February 26, 2009, 1:09 pm

Kaz Mira
I love cooking tofu this way, it's SO easy and comes out so flavorful. I think it's important to add that, though they do taste wonderful, you don't need to have specifically Asian ingredients like tamari, rice vinegar or even toasted sesame oil to put together an Asian-inspired tofu dish or stir-fry. I've learned that there are all kinds of things you can substitute, as long as you have the basic elements of fat (canola or olive are fine), salt (I use sea salt or Bragg's Amino Acids, tastes just like soy sauce but better for you), acid (apple cider vinegar, lemon or lime juice work great), plus spice (ginger and/or whatever kind of pepper you have on hand) and onion + garlic for flavor.
August 6, 2009, 1:49 pm

joanne parkhurst
I am wondering if questions are acceptable comments. Could you use the marinade from this recipe to cook rice in? Love the entertaining videos! Thanks
December 17, 2009, 10:05 am

Cynthia Lair
Hi Joanne, Yes. You would need to grate the ginger and press the garlic so there are not whole pieces in the rice. Measure the total amount of liquid for the marinade and use water for the remaining liquid (ie to cook 1 cup of brown rice, use 2 cups of liquid. Let me know how it comes out!
December 17, 2009, 1:05 pm

Joanne Parkhurst
Thank you for all these wonderful recipes. Yes my rice was delicious. I can hardly wait to try your wasabi salmon recipe next.
February 3, 2010, 2:23 pm

Post a comment

First Name.


Last Name

Email Address

Comment

Please type in the letters that appear:

plant-based diet, plant based diet, whole foods diet, whole food diet, how to cook, how to cook whole foods, soy, how to cook gluten-free, how to cook organic, how to cook fried tofu, how to fry tofu, gluten-free, vegetarian, tofu, soy, soy foods, vegan, lunch box, fried tofu, fu, coconut oil, tamari, ginger, garlic, soy beans, beans, Cynthia Lair, dinner