Pan-Fried Chilli Bean Marinated Tofu
Aline Davies
January 15, 2025
This pan-fried marinated tofu is an all-time favourite. The tofu is marinated in a doubanjiang//豆瓣醬 (fermented chilli bean sauce) marinade which infuses the tofu with so much flavour. They are then coated in a dusting of cornstarch to get it extra crispy when cooked. I go back to this particular recipe time and time again as it just never gets old and always leaves me and those I’m feeding wanting more. This dish is delicious served as a main with some vegetables over steamed rice.
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Ingredients
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| 340 g extra-firm tofu | |
| 5 tablespoons (enough to lightly coat the tofu) cornstarch or tapioca flour (gluten-free alternative) | |
| 2 tablespoons neutral cooking oil | |
| 2 teaspoons cumin powder | |
| Handful fresh coriander, roughly chopped | |
| 1 sprig fresh spring onion, roughly chopped |
For the marinade
| 2 tablespoons doubanjiang (or sub with any other chilli sauce you may have) | |
| 1-inch piece ginger, peeled and finely sliced | |
| 2 tablespoons light soy sauce, or liquid aminos/ tamari (gluten-free optio) | |
| 1 tbsp dark soy sauce or coconut aminos (gluten-free option) | |
| 1 teaspoon pre toasted sesame oil | |
| 1 tablespoon mirin |
Directions
1.
Combine all the marinade ingredients together in a bowl, taste and adjust the seasoning if needed, then set it to one side.
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2.
Drain the tofu, place it on a chopping board, and slice it into 2 to 3 cm thick square or rectangular pieces. Transfer into an airtight container that comfortably fits all the tofu.
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3.
Pour the marinade all over the tofu. Pop the lid on and gently shake the container and flip it to ensure the sauce fully coats the tofu. Place into the fridge for 1 hour to marinate.
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4.
Once the tofu has marinated, take it out of the fridge. Prepare a plate or shallow bowl with the cornstarch and lightly coat each tofu piece with the cornstarch. If you have extra marinade in the container, save it.
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5.
Heat a large frying pan over a medium heat and once warm add the oil. Place the tofu across the pan and sprinkle with some cumin and pour any remaining marinade over the tofu. Turn up the heat slightly and fry for about 3 to 4 minutes until the bottom turns a golden brown. Flip each piece over, sprinkle with more cumin and fry until golden brown all over.
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6.
Serve topped with the chopped fresh coriander and spring onions.
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