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BBQ Pan fried tofu mix

BBQ Pan fried tofu mix

This pan-fried tofu is an amalgamation of flavours, textures and aromas coming together to bring you heaven on a plate. Also, it’s unbelievably versatile, although I enjoy mine in maybe 2 to 3 different ways, there are so many variations you could make to this dish to make it your own.

This includes the type of tofu you use, the spices and seasonings, condiments, vegetables, side servings and the list goes on. So by no means must you follow my recipe 1 to 1. Just use it as a guide to whip up some inspiration in yourself.

Full recipe video also on YouTube:

 

90 minutes cooking time

Prep time: 20 minutes to chop/ set and ready all your ingredients.

Prep time can range from 1 to 2 days depending on whether you want to marinate your tofu, (which I would advise.)

If you’re short on time you can boost your tofu’s flavour without marinate like so: rainbowplantlife’s helpful video

Ingredients

  • 2 firm blocks of tofu
  • 300g of chopped tomatoes = 12-15 baby tomatoes = 5-6 large tomatoes
  • 1 onion
  • 3-4 cloves of garlic
  • Essential seasonings (Mixed Herbs, garlic powder, cumin, curry powder, black pepper.)
  • Base sauces. (I use Jerk BBQ – 75ml -and ketchup -100ml- for a sweet and sticky taste)
  • 3 garlic gloves
  • Mixed Vegetables
  • optional seasonings (I use ground coriander, smoked paprika, Feel free to choose your own)

Method

Method

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*note: If you want to maximise the beauty of this dish, I would advise you marinate your tofu after step 1 in a fridge overnight. However, if you do not have the time to let your tofu marinate you can still make this dish, and 7 times out of ten, I make this dish having not marinated my tofu, but it does make a difference.

If you’re short on time watch this quick clip by rainbowplantlife. (How to increase tofu flavour quickly)

Step 1: Start off by chopping your tofu into 1-inch cuboids, garnishing each individual with strong seasonings that will form the base flavours for your tofu once soaked overnight.

  • I use mixed herbs, garlic powder, Cajun seasoning, black pepper, cumin, smoked paprika and jerk seasoning.

Step 2: Now cut up onion, garlic and tomatoes in the quantities mentioned in the ingredients list, and set aside for use later.

Step 3: Set a pan to heat some oil on medium/high

  • Get ready to pan-fry your tofu cubes!

Step 4: Once hot, place your tofu cuboids into the oil and let each side slowly brown and become nice and crispy.

  • Note: Keep a careful eye on the frying process as burning can occur.

Step 5: Press the cuboids to feel how crispy and fried they are, when you take it out is 100% your choice, I prefer mine nice and crispy with a golden dark brown shade.

  • Note: I would advise against frying more than around 12 cuboids of tofu at a time, as it can become difficult to manage. Once you see the first batch brown you can begin to put in the next batch.

Step 6: Once you’ve successfully fried each mini tofu. Set aside to cool.

Now you’ve got the bulk of the work out the way, you can play around with different sauces and seasonings but be sensible!

Step 7: Rinse, dry and reheat your pan with oil, before throwing in your Finely chopped onion, garlic and tomatoes.

Step 8: Whilst cooking, throw in some mixed herbs, cumin, curry powder and ground coriander. Leave till golden brown.

Step 9: Next you want to add in your base sauces. (These will add the overarching flavour to your dish, so make sure you choose something that will mix well and will absorb great! If you want a sure-fire method use Jerk BBQ sauce and tomato ketchup.)

  • Be sure to watch the video to get a good idea of the proportions!

Step 10: Mix in your sauces and diced goodies well, and throw in some more seasoning to your taste.

Step 11: Lastly for this stage, we’re gonna throw in the tofu and mix it in well. If you find there isn’t enough liquid, add the appropriate amount of sauce and water. If you feel it’s too watery. Let it boil out and add some more sauce but no water. Leave to sit for 5 minutes.

Luckily this recipe has a lot of wiggle room and honestly still tastes great no matter how yours comes out.

So you’ve left the tofu to simmer and steam a bit, now for the final touches.

Step 12. If you open the pot up and find there is enough liquid feel free to add in your veggies right away.

Step 13: Mix in your vegetables well and add some mixed herbs and coriander to finish off, this finishing touch impacts the dish in a very subtle but noticeable way. Don’t skip it!

Step 14: Open up the pan and let it cook on low heat for 5 more minutes, this will reduce the water content considerably. Keep on mixing!

BBQ Pan Fried Tofu Mix
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BBQ Pan Fried Tofu Mix

Recipe by ZedekCourse: MainCuisine: OriginalDifficulty: Difficult

Servings

5-6

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

This pan fried tofu is an amalgamation of flavours, textures and aromas coming together to bring you heaven on a plate. Also, it’s unbelievably versatile, although I enjoy mine in maybe 2 to 3 different ways, there are so many variations you could make to this dish to make it your own.
This includes the type of tofu you use, the spices and seasonings, condiments, vegetables, side servings and the list goes on. So by no means must you follow my recipe 1 to 1. Just use it as a guide to whip up some inspiration in yourself.

Ingredients

  • 2 firm blocks of tofu

  • 300g of chopped tomatoes = 12-15 baby tomatoes = 5-6 large tomatoes

  • 1 onion

  • 3-4 cloves of garlic

  • Essential seasonings (Mixed Herbs, garlic powder, cumin, curry powder, black pepper.)

  • Base sauces. (I use Jerk BBQ – 75ml -and ketchup -100ml- for a sweet and sticky taste)

  • 3 garlic gloves

  • Mixed Vegetables

  • Optional seasonings

  • I use ground coriander, and smoked paprika, Feel free to choose your own

Directions

  • Start off by chopping your tofu into 1-inch cuboids, garnishing each individual with strong seasonings that will form the base flavours for your tofu once soaked in overnight.
    I use mixed herbs, garlic powder, Cajun seasoning, black pepper, cumin, smoked paprika and jerk seasoning.
  • Now cut up onion, garlic and tomatoes in the quantities mentioned in the ingredients list, and set aside for use later.
  • Set a pan to heat some oil on medium/high
    Get ready to pan-fry your tofu cubes!
  • Once hot, place your tofu cuboids into the oil and let each side slowly brown and become nice and crispy.
    Note: Keep a careful eye on the frying process as burning can occur.
  • Press the cuboids to feel how crispy and fried they are, when you take it out is 100% your choice, I prefer mine nice and crispy with a golden dark brown shade.
  • Once you’ve successfully fried each mini tofu. Set aside to cool.
  • Rinse, dry and reheat your pan with oil, before throwing in your Finely chopped onion, garlic and tomatoes.
  • Whilst cooking, throw in some mixed herbs, cumin, curry powder and ground coriander. Leave till golden brown.
  • Next, you want to add in your base sauces. (These will add the overarching flavour to your dish, so make sure you choose something that will mix well and will absorb great! If you want a sure-fire method use Jerk BBQ sauce and tomato ketchup.) Be sure to watch the video to get a good idea of the proportions!
  • Mix in your sauces and diced goodies well, and throw in some more seasoning to your taste.
  • Lastly for this stage, we’re gonna throw in the tofu and mix it in well. If you find there isn’t enough liquid, add the appropriate amount of sauce and water. If you feel it’s too watery. Let it boil out and add some more sauce but no water. Leave to sit for 5 minutes.
  • If you open the pot up and find there is enough liquid feel free to add in your veggies right away.
  • Mix in your vegetables well and add some mixed herbs and coriander to finish off, this finishing touch impacts the dish in a very subtle but noticeable way. Don’t skip it!
  • Open up the pan and let it cook on low heat for 5 more minutes, this will reduce the water content considerably. Keep on mixing!

Notes

  • Prep time can range from 1 to 2 days depending on whether you want to marinate your tofu, (which I would advise.)
  • If you are short on time, you can boil your tofu in salted water for 10 minutes before you begin seasoning it. This gives the tofu a boost of flavour from the inside out and increases its ability to soak in other seasonings.
  • Using tongs can help prevent the tofu from sticking to the pan. Simply squeeze each tofu cuboid with the tongs and lift them up. This way they don’t break and tear when they stick.
  • I would advise against frying more than around 12 cuboids of tofu at a time (unless you have a really big pan), this is because it can become difficult to manage. Once you see the first batch brown you can begin to put in the next batch of tofu in.

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