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Chef Verde
3 days ago

Crispy Bachan’s Tofu

Crispy Bachan’s Tofu

Recipe Details

Author Paolo Peralta
Prep Time 10 minutes
Cook Time 30 minutes

Summary

Crisp-edged, tender-centered tofu is lacquered in Bachan’s Japanese barbecue sauce, delivering a savory-sweet umami punch with every bite. Simple yet addictive, it’s a weeknight-ready showstopper with bright scallion freshness.

Instructions

  1. 1

    Drain and press the tofu for at least 15 minutes to remove excess moisture; cut into bite-sized cubes.

  2. 2

    Bring a pot of water to a gentle boil, add 1 teaspoon salt, and boil the tofu for about 3 minutes to firm it up; drain and pat dry.

  3. 3

    In a bowl, toss the tofu cubes with flour, garlic powder, and black pepper until lightly coated.

  4. 4

    Heat neutral oil in a skillet over medium-high heat. Fry the tofu, turning, until all sides are golden and crispy, about 6–8 minutes.

  5. 5

    Transfer tofu to a bowl, drizzle with Bachan’s Japanese Barbecue Sauce, and toss to coat evenly.

  6. 6

    Garnish with sliced scallions and serve hot.

Ingredients

  • 1 block (about 14 oz) extra-firm tofu (pressed and cut into bite-sized cubes)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt (for boiling water)
  • 1/2 teaspoon garlic powder (optional, for seasoning the dredge)
  • 1/2 teaspoon black pepper
  • 2–3 tablespoons neutral oil (for pan-frying)
  • 1/4 cup Bachan’s Japanese Barbecue Sauce
  • 2 scallions (thinly sliced, for garnish)
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