Tag Archives: dry fry tofu

Chipotle-Honey Glazed Tofu

4 Feb

Ever since discovering the method of dry frying tofu, I’ve been itching to try it out in a few different formats.  I was craving something spicy and sweet, so I quickly threw together a chiptotle-honey marinade while dry frying the tofu.  It imparts a really nice flavor to the tofu, with the perfect balance of sweetness, tanginess, smokiness, and spice.  The great thing about this dish is that since you are dry frying the tofu ahead of time, all you have to do is throw the tofu and marinade together into a pan and let the marinade reduce to a glaze while the tofu heats up.

Seriously, this dish could not be any easier, which is something I much appreciate due to my hectic schedule and frequent late nights at school and oral argument practice downtown.  One of the most frustrating aspects of being mega-busy the way I currently am is not having time to unwind and try new things in the kitchen.  Or be in the kitchen at all, really.  Plus, it means having to buy lunch, since I haven’t been able to plan for leftovers.  At least it’s Febru-any at Subway, I guess.  As much as I am enjoying moot court, I cannot wait until the end of this month when competition is over and I can start working my way through my ever-growing list of “must try” recipes.  I miss being able to spend hours in the kitchen, looking at food websites, writing and re-writing grocery lists, and digging into the first bite of something really damn good that took a fair bit of work to prepare.  To me, it’s one of the most rewarding feelings out there.  So, all, please bear with me the next few weeks while the recipes stay a little scattered (or at times non-existent) and I’ll be back to near-daily posting in no time!

Chipotle-Honey Glazed Tofu

1 14 oz. package extra firm tofu

3 tbs. honey

1/4 cup canola oil

1/3 cup apple cider vinegar

1 chipotle in adobo, minced

1 tbs. adobo sauce

Kosher salt and freshly cracked black pepper

Cut tofu into 1/4″ slices.  Cover a kitchen towel with a paper towel and place tofu on the towel.  Add another paper towel and kitchen towel and place a heavy, flat object on top of the tofu.  I prefer to use a cast iron pan, but a pan or baking sheet weighed down with canned goods is another good option.

Meanwhile, whisk together remaining ingredients.

Heat a dry cast iron pan over medium heat.  Add tofu, working in batches if necessary.  Cook about 5-6 minutes per side until golden-brown and no longer moist.

Transfer dry-fried tofu and marinade into a ziplock bag.  Marinate at least 3-4 hours or up to overnight, shifting bag as necessary to ensure even marinating.

Heat a 10″ cast iron pan over medium-high heat.  Add marinade and tofu.  Cook over medium heat 10 minutes until tofu is heated through and marinade is reduced to a glaze, flipping tofu over halfway through cooking.

Serve with rice, added to a stir fry, in a sandwich, or as desired.

Dry Fried Spicy Tofu Stir Fry

14 Jan

The real gem of this dish is the tofu.  I recently discovered the method of dry frying tofu, which is illustrated below.  By pressing the tofu under something heavy, you draw out all of the moisture.  A quick fry until golden brown in a dry, hot pan crisps up the tofu without the need for oil or breading.  A nice long soak in some marinade allows the tofu to suck up all of the flavors of the marinade while maintaining a delicious, meaty texture.  Then, simply add to a stir fry as usual.

The spicy flavors of the marinade below marry well with the tofu and are sopped up by the pho noodles to create a delicious, mouth-tingling sauce.  The ginger is very pronounced without being overwhelming.  If you are looking for a healthy, filling, flavorful and fast dinner, I highly suggest you give this a try.

Dry Fried Spicy Tofu Stir Fry

Dry Fried Spicy Tofu:

1 14 oz. block firm or extra firm tofu

1/4 cup fish sauce

1/4 cup rice wine vinegar

2 tbs. clam juice

1 heaping tbs. sriracha

1 tbs. soy sauce

1 tbs. thinly sliced lemongrass

1 tsp. sesame oil

1 jalapeño, thinly sliced

1/2 small onion, thinly sliced

1″ piece of ginger, peeled and grated

1 lemon, juiced

Cut tofu in 1/2″ slices and then cut diagonally to form triangles.

Place a clean kitchen towel on the counter.  Lay a paper towel or two on top of it.  Place the tofu in a single layer on the paper towel.  Top with another paper towel and another kitchen towel.  Place cast iron pan, heavy cutting board, or something flat weighed down with canned goods or bricks.  Let sit for about an hour until very dry.

Heat a dry, well-seasoned cast iron pan over medium-high heat.  If you don’t have cast iron, use a wok, if possible.  Don’t use any oil in the pan – the point of this step is to allow all of the moisture in the tofu to evaporate so it can sop up all of the delicious flavors of the marinade later.

Add tofu to the hot pan and cook 4-6 minutes per side until golden brown, working in batches if necessary.

Meanwhile, whisk together marinade ingredients.

Add tofu to marinade.  Marinate at least half an hour – the longer the better, up to overnight.

Add to stir fry (see below).

Stir Fry:

Tofu, with marinade (see above)

1 package bahn pho noodles, cooked according to package instructions and drained

1 tbs. canola oil

1/2 cup cremini mushrooms, thickly sliced

1/2 cup frozen corn kernels

1 cup frozen peas

1 jalapeño, very thinly sliced

1/2 onion, very thinly sliced

2-3 cloves garlic, chopped

1 tsp. cornstarch

1 scallion/green onion, green parts only

Heat olive oil in a large wok over medium-high heat.  Add mushrooms and cook until tender, about 6-8 minutes, tossing frequently.  Add corn and peas and cook until defrosted and any water that leaches out is evaporated, another 4-6 minutes, tossing frequently.  Add jalapeño and onion and cook until the jalapeño is tender, about 2-3 minutes, tossing frequently.  Add tofu with marinade, noodles, and garlic.  Sprinkle corn starch over the wok.  Toss.  Cook until tofu and noodles are heated through and ingredients are well combined, about 3-4 minutes.

Serve immediately topped with scallion greens.

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