Mother's Day: Pan Fried Tofu

Monday, May 10, 2010

I've been spoiled at work this spring for lunches.  There's a new food stand here in Eugene that makes the best fried tofu. Cornbread Cafe.  I normally fry tofu with just a light dusting of flour, a little oil and no spice. Then add a sauce.  My favorite is Tofu in a Ginger Sauce.  But, for Mother's Day, I decided to take a more decadent path, pan fried tofu in a hearty breading, ala Cornbread Cafe.

I used a mixture of lemon juice, soy yogurt and soy milk for the dredging liquid, which was thick enough to adhere the breading to the tofu.  For the breading, I used rice flour (adds a nice crispiness), ground almonds and flour.  The crust came out perfectly.  It was golden-brown, crisp and held firm with the tofu.  It didn't peel off the tofu like experiences I've had in the past.  It did not, however, have enough flavor.  So, I'll add some more spice next time.  The breading should taste good before you cook it, so taste it and adjust accordingly.

And, if you're ever in Eugene, head down to the Cornbread Cafe.  You won't be disappointed.

Pan Fried Tofu

Pan Fried Tofu
1/4 cup vegetable oil
1 lb tofu, drained and cut into 8 slices
1/2 cup almonds, ground
1/2 cup flour
1/4 cup rice flour
1 tsp lemon pepper (definitely use more, to taste)
1/2 tsp salt
Dredging Liquid:
1/4 cup soy yogurt
1/2 lemon, juiced
1/2 cup soy milk

In a bowl, combine the soy yogurt, soy milk and lemon juice.  Stir  until smooth.  On a plate, combine the ground almonds, flour, rice flour and whatever spices you chose to use.  I used lemon pepper and salt.  Mix thoroughly.  For each slice of tofu, submerge in the dredging liquid, then dredge in the flour mixture, making sure to coat each surface.  Transfer to a wire rack.

Heat the oil in a large saute pan, over medium-high heat.  The oil is hot enough when a dropped-in piece of cracker or tortilla sizzles immediately.  Place the tofu in the pan and fry until the breading is golden brown, a little more than five minutes.  Flip the tofu and fry until the other side is golden brown, another five minutes or so.  Remove and drain on a wire rack.  Serve.

4 Servings:  262 cal (18g fat, 13g carbs, 10g protein)



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  1. looks great, thanks for the recipe!

  2. amymylove Says:
  3. Yummy! Cant wait to try this! So happy you're posting again <3

  4. Paige Newman Says:
  5. Mmm looks good!


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