Crispy Bachan’s Tofu
This Crispy Bachan’s Tofu recipe is pan-fried to golden perfection and tossed in savory Japanese BBQ sauce. An easy, protein-packed dish that’s flavorful, crispy, and perfect for weeknight meals!
Ingredients
- 1 block extra-firm tofu about 14 oz, pressed and cut into bite-sized cubes
- 3 tablespoons all-purpose flour or substitute with cornstarch for extra crispiness
- 1 teaspoon salt for boiling water
- ½ teaspoon garlic powder optional, for seasoning the dredge
- ½ teaspoon black pepper
- 2 –3 tablespoons neutral oil such as avocado, canola, or vegetable oil, for pan-frying
- ¼ cup Bachan’s Japanese Barbecue Sauce
- 2 scallions thinly sliced, for garnish
Instructions
- Prepare tofu: Drain and press tofu for at least 15 minutes to remove excess moisture. Cut into bite-sized cubes.
- Boil tofu: Bring a pot of water to a gentle boil, add 1 teaspoon of salt, and boil tofu pieces for about 3 minutes. This step firms them up. Strain and pat dry.
- Dredge: Toss tofu cubes in a bowl with flour, garlic powder, and black pepper until lightly coated.
- Pan-fry: Heat oil in a skillet over medium high heat. Fry tofu cubes until all sides are golden and crispy, about 6–8 minutes.
- Toss in sauce: Transfer tofu to a bowl, drizzle with Bachan’s Japanese BBQ sauce, and toss to coat evenly.
- Garnish & serve: Top with sliced scallions and serve hot.