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Prep 10 minutes
Total 1 hour 20 minutes
Serves
US | Metric
Ingredients
  • 340 g firm tofu
  • 1 thumb ginger (finely sliced)
  • 2 tbsps light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 2 tbsps dou ban jiang (spicy bean sauce)
  • Handful coriander (chopped)
  • Handful spring onions (sliced)
  • 5 tbsps cornstarch (enough lightly coat the tofu)
  • 2 tbsps oil for cooking
  • 2 tsps cumin powder
  • 1 tbsp mirin
Pan Fried Marinated Tofu Pan Fried Marinated Tofu
Pan Fried Marinated Tofu

This marinated pan fried tofu bite dish is great as on its own dipped into some chilli sauce, or served as a side as part of your meal, and is delicious topped on some rice. It can also be enjoyed cold!


  1. Start by slicing the tofu into large chunks and carefully place into a container that comfortably fits all the slices
  2. Combine all the ingredients together in a bowl (bar the cumin, coriander, spring onions, corn starch and cooking oil)
  3. Pour over the tofu. Pop the lid on and give it a gentle flip to ensure the sauce fully coats the tofu. Place into the fridge for 1 hour to marinate
  4. To cook the tofu, light coat each piece in cornstarch
  5. Add the oil to a non stick pan, set to a medium heat and place the tofu on it, sprinkle with some cumin. Turn up the heat slightly and fry for 3 minutes, or until it starts to brown and crisp slightly. As it’s cooking, add some of the remaining liquid from the marinade
  6. Carefully turn each piece over and fry for another few minutes, sprinkle the cumin and pour the rest of the marinade in. Cook until the liquid has evaporated slightly
  7. Serve topped with coriander and spring onion

I'm Aline, I grew up in Hong Kong and currently live there, but have lived and worked in London and Shanghai. My background and work has always been focused around marketing and communications and I've dabbled in a range of industries from hospitality, F&B, tech to manufacturing. 


Sincerely Aline is about wholesome, simple, fuss-free cooking and living a (mostly!) healthy lifestyle. I’ve been cooking since I was young, and grew up around a family of foodies. Food was and remains to be an integral part of my life. My recipes are inspired by food I enjoyed growing up and around my travels. I love to feed people and regularly cook for my family and friends. I am constantly planning and developing my own recipes, visiting my local market and seeing what’s in season and flicking through food magazines, Instagram etc. I create dishes that can be easily recreated for families, or for people who are busy and feel they don't usually have time to cook. 



Pan Fried Marinated Tofu

This marinated pan fried tofu bite dish is great as on its own dipped into some chilli sauce, or served as a side as part of your meal, and is delicious topped on some rice. It can also be enjoyed cold!

favorite
print
rate
Prep 10 minutes
Total 1 hour 20 minutes
Serves
US | Metric
Ingredients
  • 340 g firm tofu
  • 1 thumb ginger (finely sliced)
  • 2 tbsps light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 2 tbsps dou ban jiang (spicy bean sauce)
  • Handful coriander (chopped)
  • Handful spring onions (sliced)
  • 5 tbsps cornstarch (enough lightly coat the tofu)
  • 2 tbsps oil for cooking
  • 2 tsps cumin powder
  • 1 tbsp mirin
  1. Start by slicing the tofu into large chunks and carefully place into a container that comfortably fits all the slices
  2. Combine all the ingredients together in a bowl (bar the cumin, coriander, spring onions, corn starch and cooking oil)
  3. Pour over the tofu. Pop the lid on and give it a gentle flip to ensure the sauce fully coats the tofu. Place into the fridge for 1 hour to marinate
  4. To cook the tofu, light coat each piece in cornstarch
  5. Add the oil to a non stick pan, set to a medium heat and place the tofu on it, sprinkle with some cumin. Turn up the heat slightly and fry for 3 minutes, or until it starts to brown and crisp slightly. As it’s cooking, add some of the remaining liquid from the marinade
  6. Carefully turn each piece over and fry for another few minutes, sprinkle the cumin and pour the rest of the marinade in. Cook until the liquid has evaporated slightly
  7. Serve topped with coriander and spring onion

I'm Aline, I grew up in Hong Kong and currently live there, but have lived and worked in London and Shanghai. My background and work has always been focused around marketing and communications and I've dabbled in a range of industries from hospitality, F&B, tech to manufacturing. 


Sincerely Aline is about wholesome, simple, fuss-free cooking and living a (mostly!) healthy lifestyle. I’ve been cooking since I was young, and grew up around a family of foodies. Food was and remains to be an integral part of my life. My recipes are inspired by food I enjoyed growing up and around my travels. I love to feed people and regularly cook for my family and friends. I am constantly planning and developing my own recipes, visiting my local market and seeing what’s in season and flicking through food magazines, Instagram etc. I create dishes that can be easily recreated for families, or for people who are busy and feel they don't usually have time to cook. 



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