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Pan Fried Tofu with Plum Glaze


I have a secret. I hate tofu. No, wait, I like tofu…I hate cooking it. When I pan fry tofu it tends to stick to the bottom of the pan and fall apart. Try as I might, it never seems to retain it’s original shape. Then, cruelly, the tofu plays a trick on me. In all that flopping around, the sticking, and the falling apart in the pan, the end result tastes really good – especially in this recipe. So, the trick to cooking tofu is not to let it intimidate me. (And, make sure I get as much liquid out of it before it hits the pan.)

This plum sauce, created by VeganDad [2], would also be good on broccoli and some “chicken” seitan. Either way, served with some sticky sushi rice, this is pretty darn good.

Pan Fried Tofu with Plum Glaze
by VeganDad [3]

– 1 pkg extra firm tofu, cut into triangles
– oil
– 1/2 cup plum sauce [4]
– 2 tbsp hoisin sauce
– 1 tbsp apple cider vinegar
– 1 tsp Tobasco sauce (or to taste)


Put tofu in a non-stick frying pan and place over medium heat.

(Note how neat and triangular the tofu looks…)

Once tofu starts to sizzle, cook on each side for 2-3 mins, until lightly browned. Add a splash of oil to the pan and increase heat to med-hi. Toss tofu to coat in oil, and fry each side until golden brown.

(Note the un-triangular tofu. Oh well, I tried.)

While tofu is frying, whisk sauces and vinegar together.

Add to pan and toss with tofu. Let sauce bubble and reduce.
Serve tofu topped with sauce. [Note: I sprinkled with some toasted sesame seeds to add a little crunch]