If you are like us, adapting to a meat-less diet approach, this tofu recipe is worth trying. Besides Mapo Tofu, crispy tofu, and tofu stew, I also like to make it this way – pan-fry with balsamic sauce.
One day I saw a Kung Pao Tofu recipe on food52, which made me really want to try it out as I almost had all the ingredients. First time, I tried the tofu coating with 100% tapioca starch, which turned out to be too sticky. Second time, I tried to mix plain flour with the starch, and I found that it was easier to get the golden colour, and the texture was just right.
I like to add some roasted peanuts to it, to give some contrast to the texture. Probably roasted cashew nuts will work too. Skip the chilli if you want it to be mild.
Ingredients
Serves: 2
- 250 g firm tofu
- 1 tbsp plain flour (approx. 15 g)
- 1 heaped tbsp tapioca starch (approx. 10 g)
- pinch of salt
- 2 cloves garlic, minced
- 2 scallion, chopped
- 2 dried chilli
- Balsamic sauce
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- roasted peanuts
How to Make Pan-Fried Balsamic Tofu
- Cut the tofu into 1″ cubes, no need to pat dry. Heat some oil in a pan.
- Mix flour, starch and salt together. Coat the tofu evenly and immediately pan-fry it. Repeat until the tofu is finished. Pan-fry them till golden on both sides, then set aside.
- In the same pan, heat some more oil if needed. Fry the garlic, scallion (white) and chilli until fragrant. Meanwhile, mix the balsamic sauce.
- Turn off the heat of the pan, pour over the balsamic sauce and give it a swirl quickly, to make sure the tofu coats with the sauce evenly. Scatter off the remaining scallion (green) and roasted peanuts before serving.
