Pan-fried tofu, the Chinese way, is much easier than you think to make—without much oil, no pressing or drying, and just 2 ingredients.It’s versatile enough to be used in a multitude of stir-fries, but you can also serve it on its own with a tasty dipping sauce, as we have here!  As a Chinese family, this technique is one that we have used for years without thinking.It’s one of those basic recipes that you’ll know how to make by heart.  What Type of Tofu to Make Pan-fried Tofu?  Use firm tofu (you could also use extra firm) to make pan-fried tofu.

Firm tofu has had much of the excess water pressed out of it, making it less delicate and easier to fry.Happily, firm tofu also happens to be the easiest kind to find in regular grocery stores these days!  Making a Pan Non-Stick  The biggest challenge with pan-fried tofu is making sure it doesn’t stick to the pan.  While other recipes might tell you that you have to press additional water out of the tofu, or pat each individual tofu slice dry, it’s actually not necessary.  What is key instead is making sure you use either a non-stick pan, or a properly preheated wok or cast iron skillet.Heat the pan thoroughly BEFORE adding oil, and those tofu slices will not stick.  My mom wrote an article about why this works, and the phrase “hot wok, cold oil” is a sort of mantra for Chinese cooks.  Also important is not disturbing the tofu after you add it to the pan.

Let it cook for a

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