On chilly, raw days like today, I gravitate towards Asian comfort foods, and this weather reminded me that I’ve been meaning to post about my favorite way to prepare tofu. Don’t scowl; it really tastes fantastic! The original inspiration came from Susanna Foo’s Pan-Seared Tofu with Scallions & Ginger in Chinese Cuisine, though I have simplified the recipe to reduce the ingredient list (I’m currently obsessed with creating dishes out of 6 or less ingredients), and also added an extra step (flour dredging) that adds awesomeness to the taste and texture.
Christine's Simple Pan Seared Tofu
1. Cut tofu block in half lengthwise, then across in slices (about ¼ to ½ inch thick) and lay out on paper towels (on a cutting board or cookie sheet) to drain out water.
2. Heat olive oil in large skillet over medium to medium-high heat. Dredge tofu slices in flour to coat and fry until golden brown on each side. Arrange on serving dish.
3. Give skillet a quick rinse to reuse or use a new small fry or sauce pan. Heat a splash of olive oil (a bit less than a tablespoon) over medium to medium-high heat and add scallions, frying for just 20 seconds or so. Add balsamic vinegar and soy sauce and fry for another 30 – 60 seconds until hot.
4. Pour sauce evenly over prepared tofu. Serve immediately. When we're entertaining guests and want to put together a decent (read: large!) Korean spread, we like to serve this dish alongside Korean mixed grill, rice, seasoned nori, scallion pancakes, kimchee, and cucumber salad or grilled vegetables. Otherwise, I'm happy to have a plate of this tofu with rice.