Spicy Glazed Pan Fried Tofu

You’ll love the sweet, spicy, and umami-packed flavors of this tasty pan-fried tofu! Chef Toni Sakaguchi from The Culinary Institute of America shows us how to prepare perfectly crispy tofu using Nasoya’s Organic Super Firm High Protein Tofu, which she tosses in cornstarch before pan-frying. Simple and absolutely delicious, you will love this spicy glazed pan-fried tofu! Find the video, recipe, and printable recipe PDF below! 

 
 

Yield: 8 Portions

Method

  1. For the Sauce: Combine all ingredients in a blender. Blend until smooth. Reserve ¼ of sauce.

  2. Cut the tofu into ½” wide slabs.

  3. Toss with cornstarch to coat. Remove any excess cornstarch.

  4. Heat a sauté pan over medium heat. Add oil and place the tofu in a single layer. Cook on each side until golden brown. Drain off any excess oil, and add the sauce to the pan and let it reduce as it coats the tofu.

  5. Once the sauce has reduce and glazes to tofu. Place tofu on a plate.

  6. Pour some of the reserved sauce over the tofu if needed.

  7. Garnish with green onions, cilantro, and sesame seeds.

    Note: serve with cooked rice.

Ingredients

1 lbs., Tofu

Coating
2 cups, Cornstarch

Sauce
4 ea., Garlic cloves, minced
2 tsp., Ginger, minced
¼ cup, Gochujang
¼ cup, Soy sauce, low sodium
2 Tbsp., Sugar
2 Tbsp., Sesame oil
2 tsp., Rice vinegar or cider vinegar
½ cup, Cinnamon, pinch (optional)
1 ea., Water

as needed, Canola oil
¼ cup, Green onions, sliced thin
¼ cup, Cilantro leaves or micro cilantro
2 Tbsp., Sesame seeds, toasted

This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Nasoya and Pulmuone.