Plum & Fig Pan-Fried Tofu

This plum and fig pan-fried tofu is crispy tofu cubes served with roasted figs and a sticky plum, soy, ginger and garlic sauce. Finished with balsamic glaze, spring onion and sesame seeds, it is sweet, savoury and glossy with a rich fruitiness and fresh peppery finish.

SERVES 4

TIME: 30 MINS

~ 380 calories per serve

~ 13g protein per serve

Ingredients

Tofu

400g firm tofu, pressed and cut into large cubes

1 tbsp cornflour

1 tbsp olive oil

Salt and cracked pepper

Roasted Figs

6 fresh figs, halved

1 tbsp olive oil

1 tsp maple syrup or honey

Pinch sea salt

Sticky Plum Sauce

½ cup plum jam or plum preserves

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp maple syrup

1 tsp grated ginger

1 garlic clove, minced

2 tbsp water

To Finish

1 tbsp balsamic glaze

2 spring onions, finely sliced

1 tsp sesame seeds

Cracked black pepper

Method

Toss tofu with cornflour, salt and pepper. Pan-fry in olive oil until golden and crisp on all sides.

Place figs on a lined tray, drizzle with olive oil and maple syrup, then roast at 200°C for 12–15 minutes until softened and lightly caramelised.

Combine plum jam, soy sauce, vinegar, maple syrup, ginger, garlic and water in a small saucepan. Simmer for 3–4 minutes until glossy and slightly thickened.

Toss the crispy tofu through the sticky plum sauce until well coated.

Arrange tofu and roasted figs on a serving plate, spooning over any remaining sauce.

Finish with balsamic glaze, spring onion, sesame seeds and cracked pepper.

Why This Plum and Fig Pan-Fried Tofu Works

Plum and fig pan-fried tofu is a fast way to turn everyday pantry staples into something that tastes far more special than the effort required. Crisping the tofu in a hot pan gives it a satisfying bite, while the plum sauce and roasted figs bring natural sweetness that balances the savoury soy and garlic. If you’re after more cosy, weeknight-friendly dinners, our Creamy Chicken and Vegetable Pie is another comforting option worth trying.

You Might Also Like

• Creamy Chicken & Vegetable Pie
• Green Noodle Soup with Crispy Tofu, Broccolini & Edamame
• Crispy Roast Pork

Tips for the Best Plum and Fig Pan-Fried Tofu

• Press the tofu well before cooking to remove excess moisture, which helps it crisp up properly in the pan instead of steaming.
• Use a hot pan and don’t overcrowd the tofu, or it will release moisture and struggle to brown.
• Choose figs that are ripe but still hold their shape so they roast without turning to mush.
• Taste the plum sauce before serving and adjust with a touch more soy or a squeeze of lemon if it needs balancing.

Storage and Reheating

Leftover plum and fig pan-fried tofu is best eaten fresh while the tofu is still crisp, but it will keep in the fridge for up to 2 days in an airtight container. Reheat gently in a hot pan to bring back some crispness, as microwaving will soften the tofu. The sticky plum sauce can be made a day ahead and stored separately in the fridge, then warmed through and tossed with freshly cooked tofu when you’re ready to serve.

Serving Suggestions

This plum and fig pan-fried tofu is filling enough to serve on its own with steamed rice, or alongside stir-fried greens for a heartier plate. It also works well as part of a larger spread, paired with other Asian-inspired dishes for a shared, family-style dinner. A scattering of extra sesame seeds and spring onion just before serving adds a little extra crunch and colour. Either way, it’s a quick, satisfying dinner you’ll want to make again and again.