This is a really simple and delicious way to enjoy tofu, especially if you aren’t a huge fan. Crisp them up in the pan, then pour a simple sweet and salty mixture over top to coat that crispy tofu. It’s really yummy on top of this week’s Rice Noodle Salad. Not into tofu? Make this Miso Honey Garlic Grilled Chicken instead!
Ingredient Highlight
Tofu! is a soybean curd is made by curdling fresh soy milk, pressing it into a solid block and then cooling it. It’s a great source of protein, calcium, selenium, iron, magnesium, and zinc to name a few.
I’m personally not a huge tofu fan and usually opt for tempeh, but when you get it crispy and smother it in a sauce, it’s delicious!
Servings 4 People
Prep Time 5 minutes 
Cook Time 8 minutes Ingredients
- 1 tbsp avocado oil or olive oil
- 1 (14 oz) block extra firm or firm tofu, pressed (see prep note), cut into ½-inch thick triangles
- 2 tbsp soy sauce or tamari
- 1 tbsp coconut sugar
- ½ tsp red pepper flakes optional
Instructions
- In a non-stick skillet over medium-high heat, add the oil. Once the oil is hot and shimmering, arrange the pressed tofu pieces in the pan (as many as you can fit) and let cook, undisturbed for about 4 minutes or until golden. Flip and cook for a minute or two on the other side.
- Meanwhile, in a small bowl, mix together the soy sauce, sugar, and red pepper flakes (if using).
- Reduce the heat to low and pour the sauce into the pan once the tofu is done cooking and shake the pan around to coat the tofu for about 30 seconds (we don’t want the sugar to burn). Remove from heat and transfer the tofu to a plate lined with paper towel.
- Serve warm on top of this week’s rice noodle salad.
Items you can prep ahead (optional)
- Cook 8 oz rice noodles
- Thinly slice ½ head napa cabbage(about 5 cups)
- Peel 1 cucumber, then peel into ribbons (about 2 cups)
- Peel 1 large or 2 small carrots, then peel into ribbons (about 2 cups)
- Make the dressing
- Make the salad
Substitutions:
- To make vegetarian/vegan, substitute soy sauce or tamari for the fish sauce.
- Use thinly sliced romaine hearts in place of napa cabbage if you can’t find it.
- Substitute rice noodles with soba noodles, udon noodles, or even spaghetti.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Enjoy leftovers right out of the fridge. Make sure to toss them again as the dressing will be on the bottom and it will be a bit watered down from the cucumber. Top with all the toppings.
- Top leftovers with a boiled or fried egg and sriracha.
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