Soy-Brown Sugar Glazed Pan-fried Tofu #vegan #vegetarian

Soy-Brown Sugar Glazed Pan-fried Tofu #vegan #vegetarian

Tofu may not be the hottest fixing on the planet. Notwithstanding, this soy-dark colored sugar coated seared tofu will change the manner in which you feel about it.

With a simple two-advance strategy, you can make the ideal brilliant dark colored and firm tofu by basically sautéing with a skillet. At that point covering the tofu with a wonderful soy-dark colored sugar sauce, you won't miss meat at any point in the near future!

To make the ideal fresh tofu, basically heat the skillet over medium warmth until is hot, at that point put a little oil in the container to coat the base and sear the tofu 2-3 minutes each side until all sides are firm and brilliant dark colored.

Also try our recipe Honey Sriracha Tofu

Soy-Brown Sugar Glazed Pan-fried Tofu #vegan #vegetarian

The perfect crispy tofu covered with a satisfying soy-brown sugar sauce, you won’t miss meat anytime soon!

Stir Fry:

  • a package of 14oz. extra-firm tofu or firm tofu, press out excess water, cut into 1-inch cubes
  • 3-4 tablespoons potato starch for coating the tofu cubes
  • 2 tablespoons oil for pan-frying


  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons sriracha sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon grated garlic
  • ½ tablespoon potato starch, for thickening the sauce
  • 2 tablespoons water
  • 2 tablespoons toasted sesame seeds


  • 2 stalks green onion, chopped diagonally
  • 2 lime wedges

Optional Extras:
  • grilled baby bok choy, grilled peppers, broccoli, etc.
  • couscous, brown rice, cauliflower rice, etc.


  1. Line a plate with 3-4 sheets of folded-up paper towels. Remove the tofu from the package, and place it on the paper towels. Wrap the tofu block with the paper towels and then place a pan or heavy book on top to weigh it down. For extra firm tofu, pressing for 30 minutes to get the excessive water out of the tofu (60 minutes for firm tofu).
  2. While waiting for the tofu, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, sriracha sauce, grated ginger, grated garlic, potato starch, water and toasted sesame seeds in a small bowl and set aside.
  3. Cut the pressed tofu into 1-inch cubes, sprinkle 2-3 tablespoons of potato starch over them and toss to coat. If necessary, add more potato starch until all the cubes have a decent coating on all sides.
  4. Heat a large cast iron pan over medium heat. Once hot, add oil into the pan, and tilt it until the bottom is coated evenly with oil. Place the tofu cubes onto the pan and pan fry for about 15 min, spending about 2-3 minutes each side until they're golden brown and crispy on all sides, remove from the pan and transfer to a clean fry plate to set aside.
  5. Turn to low heat, give the sauce in the bowl a good stir and pour it into the same pan used to cook the tofu cubes. Cook until the sauce begins to bubble and has thickened, stirring occasionally.
  6. Turn off the heat, add the crispy tofu cubes back into the pan and stir until the cubes are all well coated in the sauce mixture.
  7. Scoop the remaining sauce from the pan and put it in a small container as dipping sauce.
  8. Serve the tofu over a bed of couscous and alongside grilled baby bok choy. Garnish with chopped green onion and lime wedges to enjoy!

Read more our recipe : White Bean Chicken Chili

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