Pan-Fried Tofu with Chili Miso Sauce

A ceramic plate with pan fried pieces of extra firm tofu and chili miso sauce topped with chopped spring onions

5 from 14 votes

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.

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Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer, Main Course, Side Dish, Sides

Cuisine Asian, Chinese, East Asian

Servings people

Calories 244 kcal

Ingredients

Tofu

17.5 oz firm or extra firm tofu
Pinch of salt
Neutral oil for cooking

Chili Miso Sauce

1 heaping tbsp miso paste , I used white miso (see notes)
1/2-1 tbsp chili garlic sauce or chili oil, adjust to desired spice (see homemade chili garlic sauce recipe here)
1 tbsp soy sauce see notes
2 tbsp Chinese black vinegar or rice vinegar
1 small knob ginger finely grated
2 cloves garlic minced
1 tsp sesame seeds
1 tbsp sesame oil
2 tbsp liquid sweetener or sugar adjust to taste (see notes)
2 scallions or spring onions chopped

To Finish

More chili garlic sauce or chili oil for topping
Chopped spring onions or scallions for topping

Instructions

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!

WATCH Video

Notes

Sugar/Liquid sweetener

If using 2 tbsp sugar instead of liquid sweetener, add 1 tbsp water to the mix

Miso Paste

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.

NUTRITIONAL INFO

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