‘Perfect’ tofu bites

I have called these ‘perfect’ bites as I know we all have mixed feelings about tofu. I personally find coating tofu in cornflour elevates the taste and texture with very little additional effort. These bites are great as an alternative to where chicken, pork or fish might be called for in a recipe. They also make a great salad topper or snack.

Serves 1-2 (depending on how hungry or willing to share you are)

5 minutes prep

20 minutes cooking

Ingredients

½ block of tofu

Cornflour

Oil of choice (I like sesame or coconut)

1 tbsp soy sauce (optional)

Method

1. If your tofu needs pressing do this before starting

2. Cut your tofu into 1 inch cubes

3. Cover them in cornflour

4. Heat your oil in a frying pan

5. Once at the medium-high temperature, add the tofu. You want it to sizzle, but not burn

6. Set a timer for 3 minutes and leave the tofu to fry

7. Once the timer goes, rotate the tofu onto another side and repeat step 6

8. Repeat steps 6 & 7 until all sides have been fried

9. If using soy sauce, pour it into the pan and stir it around quickly, coating the tofu. It should all get soaked up and stick to the tofu.

Cooking notes

The soy sauce is optional and can be used or not used depending on what you’re going on to add the tofu to. I like the sticky taste the soy adds to the tofu and find it helps lift the tofu for most dishes.

Meat version: Coated salmon bites

Tofu makes a great alternative to many different meats, especially white meat and fish. In this recipe, I’m using salmon as the example, but whether you’re cooking with fish, chicken or another protein, the method stays the same, just tweak the cooking time to suit your choice.

Ingredients

1 salmon fillet (skin removed)

Corn flour
Oil of choice (I like sesame or coconut)

1 tbsp soy sauce (optional)

Method

1. Cut the salmon into 1 inch pieces

2. Coat in cornflour

3. Heat your oil of choice to a medium-high heat

4. Add the salmon. It should sizzle, but not burn

5. Set a timer for 3 minutes and don’t stir the salmon

6. When the timer goes off, turn the salmon over and repeat step 5

7. Continue rotating the salmon until it is cooked through

8. If using, add the soy sauce and stir quickly to coat the salmon

Cooking them side by side

Option 1: Use one pan and do the tofu first and then the salmon following the above steps

Option 2: Use two pans and cook at the same time

1. Prep the tofu (vegan version steps 1-4

   a. If your tofu needs pressing do this before starting

   b. Cut your tofu into 1 inch cubes

   c. Cover them in cornflour

   d. Heat your oil in a frying pan

2. Prep the salmon (salmon version steps 1-4)

   a. Cut your salmon into 1 inch pieces

   b. Coat in cornflour

   c. Heat your oil of choice to a medium-high heat

   d. Add the salmon. It should sizzle, but not burn

3. Add the tofu and salmon to the respective pans and follow the remaining steps

   a. Both should sizzle, but not burn

   b. Set a timer for 3 minutes and don’t stir 

   c. When the timer goes off, turn the salmon and tofu over and repeat step 3b

   d. Continue rotating the salmon until it is cooked through and the tofu until all sides have been browned and crisped

   e. If using, add the soy sauce and stir quickly to coat the salmon and tofu

Serving ideas:

As a salad topper

Add to curries

And absolutely anything else - this is my go to way for cooking tofu and I tend to go for this method whenever I am using tofu.