How to Pan-Fry Tofu for Even, Golden Edges
Press firm tofu, cut it into 1-inch cubes, and cook them in a medium skillet until golden. An Illinois Extension recipe uses 2 teaspoons of oil and takes about 3 minutes per side for a 1-pound batch.
Purpose
Firm tofu has a mild flavor and works in grain bowls, stir-fries, pasta, and other mixed dishes. Pan-frying gives the cubes browned surfaces; the Illinois Extension recipe below is one source-specific example.
When To Use It
Use this method when a recipe calls for firm tofu and you want browned cubes. The University of Tennessee Extension lists tofu in grain bowls, stir-fries, and pasta; see the related recipes for ideas from our kitchen.
Equipment
For the University of Tennessee Extension pressing example, use paper towels, a plate or cutting board, and a weight such as a heavy pan or kettle. For the skillet example, use a medium skillet, 2 teaspoons of oil, and a spatula.
Procedure
Drain a block of firm tofu. In the University of Tennessee Extension example, wrap it in paper towels, set it on a plate or cutting board, add a weight, and refrigerate it for about 30 minutes. That press time comes from an oven-roasted tofu recipe. Cut the tofu into 1-inch cubes. In the separate Illinois Extension skillet recipe, cook the cubes in a medium skillet with 2 teaspoons of oil until golden, about 3 minutes per side.
Visual Cues
In the Illinois Extension example, the 1-inch cubes are ready to turn when their skillet-facing sides are golden. About 3 minutes per side is the timing for that recipe; use the golden surface as the cue and treat the timing as an example.
Common Fixes
For better browning, begin with pressed firm tofu, as both extension recipes do. The refrigerator press of about 30 minutes is specific to the University of Tennessee Extension oven-roasted recipe. For skillet timing, follow the Illinois Extension example: 1-inch cubes in a medium skillet, about 3 minutes per side until golden.