Pan-Fried Asian Tofu

Maybe it was just me but I used to consider tofu as something to eat when there was no meat available. I never considered it as a main dish option. Instead, my mother used to prepare it as a starter dish or a central ingredient in Korean type soups. Having worked in Japanese restaurants, my appreciation for tofu grew with every new dish I would eat. These days I eat tofu once a week in a variety of ways. However, the most common way I prepare it is by pan-frying the tofu first then making a quick Asian-inspired sauce to pour over the soy-based bites. What I love about tofu is how easily adaptable it is because of its neutral and mild flavor. This particular recipe can be made quickly as a starter or main dish. However, I prefer to serve it as part of a larger Asian meal. Enjoy!

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Alice Currah is the publisher of popular food blog, Savory Sweet Life. Her approachable everyday recipes are accompanied by beautiful step by step photos and have been featured online at Martha Stewart, Real Simple, The Pioneer Woman, Epicurious, Bon Appetit, Saveur, iVillage and many more. In March 2010, Forbes.com featured Alice as one of Eight of the Very Best Food Bloggers. You can find her on Twitter, Instagram, or Facebook.