Pan Seared Tofu Recipe

When it comes to weeknight dinners, I’m always on the hunt for a meal that’s as satisfying as it is easy to whip up, and my crispy sesame tofu hits the mark every single time.

My Pan-Seared Tofu recipe is all about simplicity and flavor. It uses firm tofu, soy sauce, and sesame oil—ingredients that come together with tremendous taste.

The umami flavor in this dish is off the charts, thanks to those ingredients. And you’ll love the contrast between the crusty exterior of the tofu and its soft, creamy interior.

The garnish is also super simple: just sliced green onions and toasted sesame seeds. Together, they add vibrant color and texture to the dish.

Pan Seared Tofu Recipe Ingredients

• Firm Tofu: Excellent plant-based protein source, low in calories, absorbs marinades well.
• Soy Sauce: Adds savory umami flavor, rich in sodium, enhances overall taste.
• Sesame Oil: Provides a nutty aroma, contains healthy fats, adds depth to dishes.
• Cornstarch: Coats tofu for crispiness, gluten-free thickener, creates a golden crust.
• Garlic Powder: Imparts a rich, savory taste, convenient alternative to fresh garlic, aromatic.
• Onion Powder: Adds sweetness and mild aroma, complements garlic, enhances flavor profile.

Pan Seared Tofu Recipe Ingredient Quantities

• 1 block (14 oz) firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• Optional: sliced green onions for garnish
• Optional: sesame seeds for garnish

How to Make this Pan Seared Tofu Recipe

1. Remove moisture from the tofu by first draining it and then pressing it under a heavy object or tofu press for at least 20 minutes. This ensures that the tofu is adequately dried to achieve the desired texture.

2. Press the cut tofu into shapes preferred—cubes or slices—in 1-inch increments.

3. In a bowl, combine the soy sauce, sesame oil, garlic powder, onion powder, and ground black pepper to create a marinade.

4. Add the pieces of tofu to the marinade, gently tossing to coat evenly. Let them sit in the marinade for at least 15 minutes.

5. In a small bowl that is separate from the main mixing bowl, combine the cornstarch with a small amount of water so as to make a slurry.

6. Incorporate the cornstarch slurry into the marinated tofu and toss well. Ensure that the tofu pieces are evenly coated and that the cornstarch is well distributed throughout the tofu.

7. Warm the vegetable oil in a non-stick frying pan at medium-high heat.

8. Take care when adding the tofu pieces to the hot skillet so as not to overcrowd it, and allow each piece to have its turn to sear on each side for about 3-4 minutes or until it is golden brown and crispy.

9. When the tofu is seared evenly, take it from the pan and drain it if necessary on a plate lined with paper towels.

10. If desired, garnish the tofu with sesame seeds and sliced green onions and serve hot.

Pan Seared Tofu Recipe Equipment Needed

1. Tofu press or heavy object and plate
2. Knife
3. Cutting board
4. Mixing bowl
5. Small bowl
6. Measuring spoons
7. Non-stick frying pan
8. Spatula or tongs
9. Plate lined with paper towels

FAQ

• Q: Can I use a different type of tofu?A: Yes, it is possible to use extra-firm tofu; however, soft or silken tofu would not work well because they could not hold up during the searing process.
• Q: Is there a substitute for soy sauce?A: As a gluten-free substitute for soy sauce, you can use tamari or coconut aminos.
• Q: How can I ensure the tofu gets crispy?Be certain to press the tofu thoroughly so that it’s devoid of any surplus moisture, and give it a good and even coating of cornstarch.
• Q: Can I use a different oil for cooking?A: Yes, any high smoke point oil can be used, like canola or grapeseed oil, instead of vegetable oil.
• Q: How do I press tofu?A: Place a clean towel around the tofu block and then set a heavy object on top of that for 15-30 minutes. Consider something like a cast-iron skillet or a couple of large cans for the top. This will force moisture out of the tofu and get it completely ready for cooking.
• Q: What can I serve with pan-seared tofu?It goes nicely with rice, quinoa, steamed veggies, or in a stir-fry.
• Q: Can this recipe be made ahead of time?A: Indeed, pan-searing the tofu in advance is an option, and like any other protein, we must remember the tofu has a shelf life. Store cooked tofu in the refrigerator, and it will be good for 3 days. Just like proteins, it’s better reheated in a skillet, not a microwave, if you want it to remain crispy.

Pan Seared Tofu Recipe Substitutions and Variations

Soy Sauce:
Use tamari in place of soy sauce to make this recipe gluten-free. It is made from fermented soybeans, but unlike regular soy sauce, it does not have wheat or gluten in it.

If you want even less sodium, use coconut aminos in place of soy sauce.
Sesame Oil:
Use olive oil or avocado oil in place of this for a slightly different flavor.
Vegetable Oil:
Canola oil or grapeseed oil can be used in its place for a similar cooking profile.
Cornstarch:
Alternative thickening agents include arrowroot powder or potato starch.
Garlic Powder:
For a bolder, fresher garlic taste, use 1-2 cloves of fresh minced garlic.

Pro Tips

1. Freeze and Thaw: Before starting the recipe, try freezing the tofu overnight and then thawing it completely. This process changes the texture of the tofu, making it chewier and more sponge-like, which allows it to better absorb marinades and gives it a meatier texture when cooked.