This recipe is one of the ones I make most for dinner. It’s pan fried tofu wrapped in a caramelized ginger, sugar, and soy sauce mixture. My mom made this dish a lot while I was growing up, and it’s my favorite recipe that I’ve learned from her.
After helping me move into my new apartment two months ago, my mom bought me 16 packages of tofu from Costco. So I have had plenty of opportunities to practice this recipe over the last couple of weeks. The key to a pretty tofu is to pan fry it on low heat but for longer time. I know, this is takes longer which is not the best if you’re already hungry. But if you let the tofu sizzle all its water out and get fully dehydrated your tofu skin will be so perfectly crispy, every minute will be worth it. To make the tofu cook faster, blot each tofu with a paper towel before placing it into the pan for frying.
This dish is best served with rice, and green vegetables as a side dish. The best part is — it’s healthy and vegan too! The tofu comes out crispy on the outside, soft on the inside.
- 1.5 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 teaspoons dark brown sugar
- 1 tablespoon ginger (sliced)
- 14 oz firm tofu
- Cut tofu into squares, 1.5 inch by 1.5 inch
- Oil pan. Blot each tofu piece with a paper towel and add to pan
- Fry on low to medium heat till bottoms are golden brown (about 10 minutes, depending on your pan). Flip tofu over with a spatula and fry the other side until golden brown.
- Meanwhile make the sauce: combine dark brown sugar, soy sauce, and ginger in a small bowl.
- Once both sides of tofu brown and tofu has dehydrated a little (looks shrunken) put the tofu on one side of pan and add sauce to other side. Mix quickly!
- Let the tofu (now coated with the sauce) simmer to get it crispy (don't take it out of the pan right away!). Once all the sauce has soaked onto the tofu, turn off the heat and serve.