Simple Pan Seared Tofu

tofu-thumb.JPGOn 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.

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Christine's Simple Pan Seared Tofu

  • 1 block of tofu (14 oz)
  • 2-3 scallions, chopped
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons soy sauce
  • Flour
  • Olive oil

    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.