Pan-Fried Garlic Tofu
Vegan, gluten-free, grain-free, nut-free, refined sugar-free
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This crispy garlic tofu is so easy, you'll find yourself making it again and again! I love to use it as a topper for kitchen-sink salads and stir-fry recipes, such as my Speedy Teriyaki Veggie Noodle Bowl.
Yield
4 servings
Prep Time
10 Minutes
Cook time
10 Minutes
Total Time
20 Minutes
Ingredients:
- 1 block (10 to 14 ounces) firm or extra-firm tofu
- 1 tablespoon plus 1 teaspoon (20 mL) avocado oil or olive oil
- 1/2 to 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
Directions:
- Rinse and drain tofu. Place it into a tofu press and press it for 30 minutes. Alternatively, you can press the tofu with books and towels. To do this, slice the tofu into eight slabs. Add a cutting board onto the counter and cover it with 2–3 thick tea towels. Place a few pieces of paper towel on top of the tea towels and now lay out all of the tofu slabs on top. Place a couple paper towels on top of the slabs, and cover with 2–3 tea towels. Finally, stack several heavy cookbooks on top of the towels. The weight of the books will help press out the water. Let this sit for 45 minutes or so.
- Add a tablespoon of oil into a large skillet and turn it to coat all sides. Preheat the skillet over medium to high heat.
- Slice the tofu into tiny, bite-sized pieces (about 1 inch in length by 1/2 inch in width).
- Place the chopped tofu into a bowl. Add 1 teaspoon of oil and toss until coated. Now sprinkle on the garlic powder and salt and toss again to coat.
- Place the tofu onto the skillet (being careful in case the oil splatters) and spread it out into an even layer. Cook the tofu over medium to high heat for about 5 minutes on this side. Now flip each piece over using a fork (yes, this is tedious), and fry the other side for another 3 to 5 minutes, until a golden crust forms.
- Serve immediately. The tofu's crispy shell will soften as it sits.