Meat lovers,
vegetarians, and vegans alike rejoice! Fried tofu has arrived. Pan-fried to crispy perfection and glazed in an irresistible sticky sweet and spicy glaze, these poppable tofu nuggets will become your new favorite weeknight dinner. Here are some tips on how to make it.
How to prep the tofu:
When frying anything, eliminating excess moisture is key. This can be especially challenging with tofu, which comes to us packaged in its own personal moat. While many prefer to squeeze out excess liquid by pressing the tofu block beneath a weighed-down sheet pan, I prefer to slice the tofu into cubes first, then soak them for 20 minutes in boiling seasoned water. The hot water causes the proteins to constrict, forcing out the excess water inside the tofu, so after it’s drained and patted dry, the tofu is much firmer and less water-logged. As a bonus, the salt in the water also pre-seasons the tofu.
How to fry:
Since this tofu is shallow-fried in only 1/3 cup oil, it’s important to watch it constantly as it cooks. Stand by with metal tongs or a heatproof spatula, flipping the cubes every few minutes so they cook evenly on all sides. They won’t turn golden brown, but they will become slightly translucent and crisp when they’re in contact with the oil; that’s when you know it’s time to flip.
The sauce:
These fried tofu nuggets can be enjoyed fresh out of the pan without any additional seasonings or toppings, but if you want to truly make them shine, toss them in a sticky sweet and spicy sauce. The glaze here couldn’t be simpler: four pantry ingredients simmered together in a skillet. Feel free to make the glaze before frying the tofu if you like; if it dries out and becomes a little too sticky in the pan as it sits, just add a tablespoon of water to loosen it when you’re ready to glaze the tofu.
Storage:
Like any fried food, this tofu is best the day it’s made. Leftovers can technically be stored up to 3 days in an airtight container in the refrigerator, but even unglazed nuggets will become soggy after a few hours. So eat it while it’s fresh!
Did you try making this? Let us know how it went in the comments below!