Chef Lucas Sin of Junzi Kitchen is back to teach you two ways to pan-fry tofu. First is using silken tofu that when done patiently, creates a delicate texture that is hard to break up in a sauce. The second is to freeze firm tofu, which helps extract the moisture. To complete the dish learn a simple yet flavorful mixture of soy sauce, abalone sauce, rice wine, and aromatics. GET THE RECIPE ►► [ Ссылка ]
Also featured in this video
Thomas Keller Insignia Nonstick Stainless Steel Frying Pan: [ Ссылка ]
Five Two by GreenPan Essential Nonstick Skillets: [ Ссылка ]
Five Two Bamboo Double Sided Cutting Board: [ Ссылка ]
Five Two Wooden Spoons: [ Ссылка ]
Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:00:52 Prep Firm Tofu
00:04:38 Silken Tofu
00:07:47 Sear Firm Tofu
00:10:01 Sear Silken Tofu
00:13:47 The Final Build
00:18:40 Time to Eat
PREP TIME: 3 hours 15 minutes
COOK TIME: 15 minutes
SERVES: 2
INGREDIENTS
1 packet (16 ounces) firm tofu OR silken tofu, drained
Kosher salt
Neutral oil
1 shallot, sliced thinly cross-wise
3 cloves garlic, sliced thinly length-wise
1/2 Thai red chile or similar, sliced thinly
2 scallions, cut into 2-inch segments, making sure white and green parts are separated
2 tablespoons light soy sauce
2 teaspoons abalone sauce
1 teaspoon rice wine (Mijiu or Shaoxing wine)
1/2 teaspoon granulated sugar
1/2 teaspoon MSG or mushroom powder
1 tablespoon potato starch
SUBSCRIBE TO FOOD52 ►► [ Ссылка ]
CONNECT WITH FOOD52
Web: [ Ссылка ]
Facebook: [ Ссылка ]
Instagram: [ Ссылка ]
Pinterest: [ Ссылка ]
Twitter: [ Ссылка ]
TikTok: [ Ссылка ]
Food52 newsletter: [ Ссылка ]
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
![](https://i.ytimg.com/vi/czf4uNUrwQg/maxresdefault.jpg)