Tofu * Recipe
Make Tofu * Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu & Marinade
For Cooking & Serving
Method
Tofu & Marinade
- 1
Press the tofu
Remove the tofu from its package and drain the water. Wrap the block in a clean kitchen towel or paper towels. Place on a cutting board and set a heavy, flat object on top (a cast-iron skillet or a few cans). Press for 20–30 minutes to remove excess liquid. If short on time, press for at least 10 minutes while you prepare other ingredients.
- 2
Cut the tofu
Unwrap the pressed tofu and pat dry. Cut the block into 3/4- to 1-inch cubes (or slices/pieces as desired) so pieces are uniform for even cooking. Place the cut tofu in a shallow bowl or dish.
- 3
Make the marinade
In a small bowl whisk together tamari (or soy sauce), rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger until combined.
- 4
Marinate
Pour about two-thirds of the marinade over the tofu, tossing gently to coat all pieces. Reserve the remaining third for later. Let the tofu sit for at least 10 minutes, turning once halfway through. For more flavor, marinate up to 1 hour in the refrigerator.
- 5
Add cornstarch
Drain any excess marinade from the tofu (reserve liquid). In a small cup, mix cornstarch with 1 tablespoon water to make a smooth slurry. Sprinkle the cornstarch slurry or the dry cornstarch evenly over the tofu and toss gently so each piece gets a light coating. This gives the tofu a crisp exterior when cooked.
For Cooking & Serving
- 6
Pan-fry the tofu
Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons neutral oil and let it shimmer. Add the tofu in a single layer, leaving space between pieces — work in batches if necessary. Cook without moving for 3–4 minutes until the underside is golden and crisp. Flip pieces and cook another 3–4 minutes until most sides are golden and crisp. Reduce heat if browning too quickly.
- 7
Add reserved marinade
Push tofu to the side of the pan. Pour the reserved marinade into the empty space and let it bubble for 20–30 seconds to warm. Spoon the sauce over the tofu and toss gently to coat, cooking for another 1–2 minutes so the sauce thickens and clings to the tofu.
- 8
Season and finish
Season the tofu with salt and black pepper to taste. Turn off the heat. Sprinkle sliced green onions and toasted sesame seeds over the tofu. If desired, squeeze lime wedges over the top for brightness.
- 9
Serve
Transfer tofu to a serving plate. Serve hot with steamed rice, noodles, stir-fried vegetables, or in a salad or wrap. Leftover tofu keeps in an airtight container in the refrigerator for up to 4 days; re-crisp in a hot skillet or oven at 400°F (200°C) for 8–10 minutes.
