Comfort Food: Fried Tofu
Yes, you can eat this with a simple sauce or dip, but it’s so easy to throw this into a pancit or stir-fry dish.
Comfort Food follows the most practical part of my magic practice—recipes. Here’s what keeps my household healthy.
Recipe first! You’ll need a package of tofu and some spices—and probably a plan for the fried tofu. Yes, you can eat this with a simple sauce or dip, but it’s so easy to throw this into a pancit or stir-fry dish. Ingredients:
12 oz of tofu
3 tbsp of cornstarch
1 tsp of garlic powder
1 tsp of onion powder
1/2 tsp of paprika
1/2 tsp of black pepper, freshly ground
1/2 tsp of kosher salt
Vegetable oil, about 1/4- to 1/2-inch deep in a pan
If you’re making fried tofu to eat mostly by itself, I would add 3 tbsp of soy sauce, 1 tbsp of rice vinegar, and 1 tbsp of sesame oil. You can also dress with sesame seeds and green onion.
Directions:
Cut the tofu into cubes, about 1 and 1/2 inches at the largest. I do 1-inch cubes. You can set this aside, and if you want, marinate it quickly in the soy sauce. Be careful when handling the tofu cubes! If you use a metal spoon, you’ll probably cut them apart. To spread the soy sauce evenly, it’s best to use a small bowl and a rubber spatula.
Mix cornstarch, garlic powder, onion powder, paprika, black pepper, and salt in a large bowl. I like to use a whisk to ensure an even combination. Prepare a dry tray or large surface.
Drop a few cubes at a time into the large bowl and gently swish. I do maybe four to six in one go. Carefully remove each coated tofu cube from the large bowl and place it on the prepared surface. If you run out of the coating mixture, whip up another batch.
Start heating the pan with the oil on medium to high heat on the stovetop. Prepare another large surface on which the fried tofu can rest. I like using a cooling rack over a sheet covered with a paper towel to catch the excess oil.
Add the tofu cubes to the pan when the oil is glistening and loose. I like using my hands to gently rest each cube on the surface, but if this makes you uncomfortable, you can try using chopsticks or a toothpick to pick up the cubes and transfer them.
Wait a few minutes and lightly nudge the pan. If the cubes move and they’re not stuck to the bottom, you can start moving them. I used to turn over the cubes one by one! Now, I just use a slotted ladle—instead of the usual metal strainer or skimmer—to coax the cubes to turn over. Usually, I tip the pan to one side and keep the tofu submerged in the collected oil for a few minutes and then repeat on the opposite side. Remove from the oil when the cubes are a light golden brown and not sticking to the pan.
If serving by itself, you can use the soy sauce marinade as a base for a sauce or dip. Add rice vinegar and sesame oil and serve on the side. This is a great snack to prepare if you’re depressed and need an easy recipe to spend some time in the kitchen to cheer yourself up.
Here's a secret: The only ingredients you really need for the coating mixture are cornstarch and salt. If you don't have the powders or the black pepper, don't sweat it. It won’t ruin the world tour.
Why Add Tofu to Your Pantry List?
Tofu is a healthy and versatile ingredient that can be used as a meat substitute and a source of protein. It’s also easy to pair with herbs, spices, and condiments—as long as you’re familiar with Asian cuisine.
While there are many other ways to use it, I stick to fried tofu because that’s what I grew up with—although this is not how my family did it. In Cubao, I don’t think they coated the tofu. They also served fried tofu only two ways: as part of tokwa’t baboy (cubed and with bite-sized pork belly pieces) or by itself (not cubed but in rectangles). Fried tofu was a common addition to meals that were just heated leftovers from the fridge.
How Can You Serve Tofu?
I usually use fried tofu as part of my pancit, a topping for chicken adobo rice, and the protein for a green bean stir-fry—future Comfort Food pieces, I’m sure. Apart from using green beans, I’ve also done a tofu and broccoli stir-fry. I’ve also considered using fried tofu as a topping for arroz caldo.
It’s on my to-do list to try making mapo tofu because it’s my husband’s favorite Chinese restaurant order, but I’m intimidated by the recipe. I don’t cook with many peppers and don’t know how to approximate using a wok at all. I’ve also seen tofu used as a scrambled egg replacement in breakfast dishes like burritos and sandwiches! Maybe I’ll try that, too.
What’s Your Favorite Meat Substitute?
Honestly, I only use and know about tofu. I’ve never tried tempeh or seitan. I stick to tofu because it’s easily accessible, relatively cheap, and easy to cook with—you don’t have to worry about the protein not being cooked. Tell me about your favorite meat substitute. Talk soon!
Photo by Aldino Hartan Putra on Unsplash
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