Friday, December 13, 2013

Pan Fried Tofu with Spicy Garlic Sauce

 This is probably the best pan fried tofu you will have ever have. The secret is soaking the tofu in boiling salted water before frying. It makes for the most delicious and crispy dish which is light and nutritious. I have added a Korean style sauce with garlic for a zip and zing. 
By the way these recipes are teasers from my upcoming book.
Enjoy and happy holidays! Love Chef Mel x
















Pan Fried Tofu with Spicy Garlic Sauce


½ block firm tofu cut into rectangles – about 10
½ cup water
½ teaspoon sea salt


1 clove of minced garlic
1 scallion finely sliced
1 teaspoon rice syrup
1 tablespoon shoyu
1 teaspoon sesame oil
1 heaping teaspoon toasted sesame seeds


Place the tofu into a bowl and add the salt.
Mix gently with hands.
Bring the water to a boil and pour over the tofu. Let sit for 10-15 minutes.
Remove the tofu from the water and place on a plate. Dry each piece of tofu with an unbleached paper towel.
Heat 2 tablespoons of sesame oil in a pan. When hot, add the tofu.
Fry on one side for about 3-4 minutes.
Turn over and repeat on the other side for another 3-4 minutes.
Remove and place on a serving dish.
Place garlic, rice syrup, shoyu and sesame oil into a bowl and mix together.
Add a generous shake of shichimi. Let sit for about 5 minutes and then put through a small strainer to remove the garlic pieces.
Add the scallions.
Pour the sauce over the tofu and garnish with toasted sesame seeds.


  1. Melanie, Although one of my all-time favorite chinese dishes in "family style" or "home style" bean curd, I have (MB) reasons for not wanting to order this in tradition US-Chinese restaurants….Yet, I've never had much success frying tofu at home. It either stays soft and gets not crispy exterior or it gets really hard and dried out. Are you saying that 2 tsp. of sesame oil is enough to fry all that tofu? I'll try this. Do you know what the effect is of soaking the tofu in the boiling salted water? Just curious. Many thanks!

    1. It seems to make the tofu easily to fry,less likely to stick and more crispy xx