Description
Learn how to make this delicious sweet and smoky pan fried tofu recipe, including prep and cooking steps, in less than 20 minutes.
Ingredients
Scale
- 1 block extra firm tofu, drained
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 1/2 teaspoon granulated sugar
- 1 teaspoon gochujang (Korean red pepper paste)
- 1 tablespoon mayonnaise or vegan mayonnaise
- 2 tablespoons cornstarch, or more if needed
- 2 tablespoons vegetable oil or grapeseed oil (peanut oil also works)
- 1 scallion, finely chopped
Instructions
- Wrap the tofu in a paper towel and place it on a plate. Leave for 10 minutes to let some of the excess water out.
- Meanwhile, mix the soy sauce, mirin, sugar, gochujang, and mayonnaise, in a bowl, and set aside.
- Slice the tofu into approximately 2.5-inch squares that are about ¾-inch thick. You should have about 8 pieces in total.
- Add the oil to a large skillet over medium high heat. When the oil is hot, dust each piece of tofu with cornstarch on both sides, and add them to the skillet, one by one, making sure not to overcrowd the pan. You may need to do this in batches.
- Pan fry for about 2 to 3 minutes on each side, until the exterior is golden brown. Turn the heat off.
- Stir the sauce and pour it over the tofu. Gently move the tofu around to coat evenly on both sides.
- Transfer the tofu steaks to a plate and top with the chopped scallions. Serve.
Notes
Keep leftover tofu with gochujang refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size: 2 tofu steaks
- Calories: 144
- Sugar: 5.9g
- Sodium: 290.2mg
- Fat: 5.2g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 12.7g
- Fiber: 1.4g
- Protein: 10.6g
- Cholesterol: 0mg
