This Pan-Fried Tofu with a Chili Miso Sauce is really easy to put together but very tasty and easiy customisable. The sauce is packed with umami from the miso paste balance off with a hint of sweetness and acidity with a delicious kick of spice from the chili sauce. These are ready in 30 minutes or even less, and perfect for a big batch. Enjoy yours with some steamed rice or noodles for a really hearty meal.
2tbspliquid sweetener or sugaradjust to taste (see notes)
2scallions or spring onionschopped
More chili garlic sauce or chili oilfor topping
Chopped spring onions or scallionsfor topping
Press Tofu: Press the tofu for 10 minutes. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.
Prepare the Sauce: Meanwhile, prepare the sauce by mixing everything together. Feel free to adjust to your desired taste.
Slice the tofu into 3/4 to 1-inch thick pieces. You can slice them in to rectangular or square pieces, it’s up you!
Pan-Fry Tofu: Heat a large non-stick pan over medium high heat. Add the oil.Once hot, place the sliced the tofu slices. Add a sprinkle of salt over the tofu. Pan-fry the tofu until golden brown, around 3-4 minutes on each side.
Pour the Sauce: Transfer the tofu on a deep plate or bowl. Pour in the sauce and top with some chopped scallions or spring onions and more chili garlic sauce/chili oil, if desired.
Other option - Cooking Tofu with the Sauce: You can also opt to also cook the tofu down in the sauce after pan-frying it on the pan. This helps the tofu absorb more flavours but the tofu can lose its crunch. If doing so, add the sauce into the pan and allow to cook for 2-3 minutes until absorbe.
You can enjoy this immediately or allow the tofu to soak in the sauce longer. Enjoy with rice or noodles!
If using 2 tbsp sugar instead of liquid sweetener, add 1 tbsp water to the mix
White miso paste has a sweeter note compared to red miso paste that’s fermented longer. If using red miso paste, you may beed to lessen the soy sauce to 1/2 tbsp first since red miso can be a lot stronger in flavour.