Tofu Recipe

Press and slice tofu

Remove the 400 g firm tofu from its packaging and drain. Wrap the block in a clean kitchen towel or paper towels. Place on a cutting board and set a heavy skillet or a few cans on top. Press for 15–30 minutes to remove excess water (longer press gives firmer results). After pressing, cut tofu into 1–1.5 cm thick slices or 2 cm cubes depending on desired final shape.

Make marinade

In a shallow bowl, whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup, 1 tsp grated fresh ginger, and 1 minced garlic clove until combined.

Marinate and coat

Gently transfer the tofu pieces into the marinade, using a spatula to spoon marinade over surfaces. Let sit for 10–20 minutes, turning once to coat evenly. After marinating, sprinkle 2 tbs cornstarch evenly over the tofu and toss gently so each piece is lightly coated; this creates a crisp exterior when cooked. Season lightly with 1 tsp black pepper while coating.

Pan-fry tofu

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tbs neutral oil and let it shimmer but not smoke. Add the coated tofu pieces in a single layer without overcrowding (work in batches if necessary). Cook undisturbed for 3–4 minutes until the underside is golden and crisp. Carefully flip and cook another 3–4 minutes. If pieces are thicker, reduce heat slightly and cover briefly for 1–2 minutes to heat through, then uncover to re-crisp.

Optional oven finish (alternative)

If you prefer less oil or are cooking many pieces, preheat oven to 220°C (430°F). Place oiled and cornstarch-coated tofu on a parchment-lined baking sheet and bake 20–25 minutes, flipping once halfway, until golden and crisp.

Glaze and serve

If you have leftover marinade, pour it into the hot skillet and simmer 1–2 minutes to reduce slightly (ensure it reaches a boil for at least 30 seconds). Return tofu to the skillet and toss to coat in the reduced glaze. Transfer tofu to a serving plate. Sprinkle 1 tsp sesame seeds and sliced green onions (2 stalks) over the top. Serve with lime or lemon wedges to squeeze over, and additional soy or chili sauce if desired.