Everybody loves a golden brown, crispy piece of pan-fried tofu, but sometimes it’s easier said than done. I’ve been frying up tofu for well over 10 years, and I’ve tried a dozen different methods, but this is by far my favorite. The reason being, I get consistent results each and every time and the flavor is outstanding. It’s also a very simple and straightforward method that’s easy to remember.
I picked this up from watching French chefs. It’s essentially the same way a classically trained chef might go about pan-frying fish or frog legs. You simply season the tofu the way you like it, then give it a light coating of flour and fry it in a good cooking oil. If you like, you can also add some vegan butter.
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