Lucas Sin's Two Ways to Pan-Fry Tofu: Crispy and Silken

Name: Lucas Sin's Two Ways to Pan-Fry Tofu: Crispy and Silken
Ingredients: tofu; 0.5 ČL salt; oil; shallot; spring onion; garlic; chili powder; potato starch; soy sauce; abalone sauce; alcohol; water; monosodium glutamate; chicken powder; mushroom powder

#tofu#frying#sauce#Chinese cuisine#Food52

Learn two simple and delicious methods to pan-fry tofu from Lucas Sin, featuring both firm and silken tofu with a flavorful homemade sauce that balances savory, spicy, and umami notes.

Ingredients extracted via AI

Ingredients

tofu0.5 ČL saltoilshallotspring oniongarlicchili powderpotato starchsoy sauceabalone saucealcoholwatermonosodium glutamatechicken powdermushroom powder

Procedure generated via AI

Freeze firm tofu in a covered container or wrapped on a tray with plastic wrap to remove most of its water content.
After thawing, press the tofu thoroughly to squeeze out excess liquid.
Slice the frozen tofu into even pieces.
For the silken tofu, carefully remove it from the package by turning it over or cutting a corner of the package to release the air.
Slice the silken tofu directly in its packaging, then gently slide the slices out to keep them intact.
Sprinkle the silken tofu with salt (about half a teaspoon per 450 grams) and let it sit for around 15 minutes to lightly drain and marinate.
Heat oil in a non-stick pan over medium-high heat until it shimmers gently.
Fry the firm tofu slices evenly on one side, pressing lightly to ensure full contact with the pan and oil.
Flip the tofu and cook the other side just until golden brown, aiming for one side crispy and the other tender.
Using the same non-stick pan, gently pan-fry the silken tofu slices on both sides without pressing too hard or tossing, to prevent breaking.