This is the tofu recipe I grew up with.  Add a dash of low sodium soy sauce or Bragg's Liquid Aminos for a delicious umami flavor.


  • 1 block firm tofu, patted dry and sliced into ½" slabs
  • ½ tablespoon extra virgin olive oil


  • Cut tofu into slabs that are about 1/2" thick
  • Soak tofu in hot, salted water for 15 minutes (optional)
  • Pat tofu dry with a clean paper towel or dish towel
  • Skim the bottom of a pan with olive oil and pan fry the tofu on each side until it's golden brown.
  • Tip: Don't overcrowd the pan for even cooking!

Ready in about 10 minutes
Makes 10-15 pieces

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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