Crispy tofu |

Posted on

17 September 2012



Crispy tofu

Crispy tofu


1lb extra firm tofu, rinsed, pressed between two plates for a few minutes, and patted dry with a towel
olive oil
8 shiitake mushrooms, sliced
2 pkt. enoki mushrooms, stems trimmed
5 baby bok choy, ends trimmed
2fl oz. soy sauce
1fl oz. rice wine vinegar
1oz. honey
1fl oz. water
1fl oz. sesame oil
1½ teaspoons red pepper flakes
0.5oz. roasted sesame seeds, pulsed in a food processor
1.5oz. spring onions, thinly sliced


  • Slice the tofu into squares and season both sides with salt and pepper
  • Heat the olive oil over medium heat in a cast-iron skillet
  • Add tofu and cook, undisturbed, for 4-5 minutes, until crispy and browned
  • Flip the tofu and cook the other side until crisp, remove from stove and drain on a paper towel
  • In the same skillet, add the bok choy and mushrooms over medium high heat, stir fry until cooked through
  • Meanwhile, combine the soy sauce, rice wine vinegar, honey, water, sesame oil, red pepper flakes, sesame seeds, and green onions in a small pan and cook over medium heat for about 3 minutes, until heated
  • Divide the tofu between three plates. Top with mushroom and bok choy, and spoon some soy sesame sauce over the top to serve.
Cooks Note

Serves 3

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