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Tofu; Caramelized, Seasoned, and Dressed with Fresh Green Onions

Updated on May 10, 2014

Fried Tofu! Yumm!

Fried tofu in a carmelized shoyu sauce with green onions.
Fried tofu in a carmelized shoyu sauce with green onions. | Source

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Fried tofu in a caramelized shoyu sauce

Tofu was first developed in ancient China, from there it spread through out Asia, and has continued on to the West. Tofu is made by coagulating or curdling soy bean. It is low in calories and fat, and very high in protein and iron. For this reason tofu becomes a very significant part of a diet if you don't eat meat, or if body building or toning. Protein is important for the body - not just for muscle growth, but for keeping your body in good health. It battles fatigue and gives your body stamina. It is in our hormones, and enzymes, it keeps our body healthy and able to resist disease. For these reasons, tofu becomes a very healthy meal for your body.

Tofu has varying degrees of firmness, and very simply, the firmer the tofu is, the more of it's moisture is pressed out of the tofu. Firm and extra firm tofu will contain less moisture than the soft tofu. They are used accordingly in dishes that need a certain texture for the meal.

The soft tofu can be used in soups, or deep fried - a totally different look and texture from the starting 'block' tofu. Varieties include thinner sheets that are fried to provide a shell or a cone for japanese sushi - simply called "cone sushi". This is my favorite sushi - it's Japanese name is 'inari' sushi.

For our recipe, we will be using the firm tofu for it's easier handling as you will see, it would be too difficult for a soft tofu to stay in tack. I hope you will enjoy this very lite side dish, best with a nice green salad, somen salad, or the entre' of your choice.

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: 1 block tofu will feed two adults
Feel free to use healthier substitutes like gluten free, less sodium, and or fresh substifutes
Feel free to use healthier substitutes like gluten free, less sodium, and or fresh substifutes | Source


  • 1 block Tofu firm
  • 1/2 cup Shoyu (soy sauce), Low salt
  • 2 tspn Oyster Sauce
  • to taste Ginger powder
  • to taste Garlic powder

Let's make some Tofu!

  1. Okay, first lets get out your tofu, and drain the water out, then place the tofu carefully onto a cutting board or plate. In this recipe, we'll cut it into about a healthy 1/2 inch slabs.
  2. Cut through the remainder of all the pieces, then we will paper pat the tofu slabs to get any excessive moisture.
  3. Mix your shoyu and oyster sauce into a small bowl. Add the garlic powder and stir in your ginger powder or paste - whatever you have on-hand is fine. Be careful with the amount of ginger, too much can over-power the sauce. Mix well to your taste.
  4. I should also call special attention to the ingredients being used which are very high in salt content - especially the oyster sauce. For this reason, I recommend using a low salt shoyu (soy sauce) such as the one being used in the picture above.
  5. Okay, get your pan warmed up, and take a portion of your sauce to cover the bottom of your frying pan. Let the sauce caramelize - the sauce will start to bubble and steam. Once this is done, it's ready for some tofu slabs.
  6. In a small frying pan like this one, we can cook two slabs at a time at the max. Once the side is noticeably browned, carefully flip it over.
  7. When both sides are cooked in the sauce, keep loading in new slabs of fresh tofu. Remember to add more sauce to the dish whenever you're low, and don't forget to caramelize the sauce before you add more tofu slabs.
  8. Once you have completed all your tofu slabs, add green onions for taste and to garnish your plate as pictured. You can use your own imaginations as to how you want to tweak this dish, it is very versatile, and very good for you. If served as a side dish, the yield will vary depending on your guests appetite for tofu. Bon appetit.


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    • KawikaChann profile image

      KawikaChann 5 years ago from Northwest, Hawaii, Anykine place

      Right-O, gluten free soy sauce is readily available in most markets. Thanks for the comment. Peace. Kawi.

    • L.L. Woodard profile image

      L.L. Woodard 5 years ago from Oklahoma City

      Okay, I'll admit I've only tried tofu once and that experience wasn't anything to write home about. But I am looking to cut calories and fat while adding more plant-based foods, so I'm going to give this recipe a try. It sounds very tasty.

      Thanks for adding the pictures; they added to my understanding of the preparation and cooking process for this tofu.

      Voted up and Shared.

    • Alison Graham profile image

      Alison Graham 5 years ago from UK

      Sounds great and very good advice about the low salt soy sauce. You can also get gluten free soy sauce if you are celiac or have a gluten intolerance (like me!).

    • KawikaChann profile image

      KawikaChann 5 years ago from Northwest, Hawaii, Anykine place

      Thanks for your comment Kerry, I think you'll like this one. Bon appetit. Kawi.

    • KerryAnita profile image

      KerryAnita 5 years ago from Satellite Beach, Florida

      This looks really good, I will definitively have to give it a try. I like tofu, but have never actually cooked it myself, mainly because I don't know how. Thanks for sharing!