Serves 4
27 min
Mom's Fried Tofu
Recipe GLPR237775d14a4dd2
A simple yet flavorful Asian-inspired dish featuring crispy pan-fried tofu tossed with fragrant garlic chives and a savory-sweet glaze of soy sauce, oyster sauce, mirin, and Shaoxing wine. The tofu develops a golden exterior while remaining tender inside, making it a satisfying vegetarian main course that's ready in minutes.
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Ingredients
1 block firm tofu, pressed and cut into ¾-inch cubes
3 tablespoons vegetable oil for frying
1 cup garlic chives, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon mirin
1 teaspoon Shaoxing wine
Directions
Press the tofu block between paper towels or in a tofu press for 10–15 minutes to remove excess moisture, which helps it fry properly and develop a crispy exterior.
Cut the pressed tofu into ¾-inch cubes and set aside on a clean paper towel.
In a small bowl, whisk together the soy sauce, oyster sauce, mirin, and Shaoxing wine. Set the sauce mixture aside.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmers, carefully add the tofu cubes in a single layer, working in batches if needed to avoid overcrowding.
Allow the tofu to cook undisturbed for 3–4 minutes per side until it develops a light golden-brown crust. Gently turn each piece with a spatula to fry the remaining sides, about 2–3 minutes per side, until all exposed surfaces are golden and lightly crispy.
Once the tofu is golden and cooked through, add the garlic chives to the skillet and stir gently to combine with the tofu.
Pour the sauce mixture over the tofu and garlic chives, tossing gently to coat everything evenly. Cook for 1–2 minutes, stirring occasionally, until the sauce is warm and coats the tofu and chives.
Transfer to a serving plate and serve immediately while hot. The tofu should be crispy on the outside and tender within.
