Pan-Fried Tofu

This easy tofu preparation makes a good wrap filling or an addition to a grain bowl.


1 block of extra-firm tofu (NOT SILKEN)

oil spray


Drain tofu over the sink.


PRESS TOFU: On a cutting board or plate, layer two paper towels, tofu block, two paper towels, another cutting board or plate, and a heavy pan/pot. Or use a tofu press. Press tofu to remove water for about 5-10 minutes for softer final texture and 15-20 minutes for a firmer texture.


Cut tofu into 1/2 inch cubes or strips. (See facebook live for details on how to cut)


Heat skillet to medium-high heat.

Spray skillet with oil spray and fry tofu until brown on all sides. Once done, add sauce of your choice* or Spicy Tomato Sauce (see below) and heat sauce through.


Serve tofu on a bed of whole grains (like brown rice or quinoa) with vegetables (like steamed or roasted broccoli or brussel sprouts). Or serve tofu in a tortilla wrap with cabbage, cucumbers, shredded carrots or whatever you have on hand.


Spicy Tomato Sauce


1 15 oz. can of fire-roasted tomatoes (no salt added)

3 Tablespoons of Apple cider vinegar

2 Tablespoons of Agave syrup (or sweetener of your choice)

1/4 teaspoon of salt

1/2 teaspoon of liquid smoke (optional, to add smokiness)

1/4 teaspoon of cayenne pepper (optional, if you want more heat)


Combine ingredients and simmer over medium heat. Simmer for 10 minutes. Allow to cool and blend.


*NOTE: Other sauces that you can use are commercial BBQ sauce, Hoisin Sauce with a little water added, Thai red curry paste (vegan) with a little water added, and Chili Garlic Sauce.

Washington, DC

rooteddish@gmail.com

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