Crispy Tofu Recipe

Press the tofu

Remove the tofu from its package and drain the liquid. Wrap the block in a clean kitchen towel or several layers of paper towels. Place on a plate and set a heavy, even weight on top (a cast-iron skillet, a few cans, or a heavy cutting board with a weight). Press for 15–30 minutes to remove excess water. The firmer the tofu, the crisper it will become.

Cut and season

Unwrap the pressed tofu and pat dry. Cut into 1/2- to 3/4-inch cubes or 1/2-inch slabs—whatever shape you prefer. Place tofu pieces in a bowl and sprinkle with 1 tsp kosher salt; toss gently to distribute.

Coat with cornstarch

Sprinkle the 3 tablespoons cornstarch over the tofu pieces and toss gently but thoroughly until each piece has a thin, even dusting. You can do this in a paper bag or with a large spoon to avoid breaking the pieces.

Heat the pan

Heat a heavy nonstick or stainless-steel skillet over medium-high heat. Add 3 to 4 tablespoons neutral oil and let it shimmer but not smoke. The pan should be hot enough that a small drop of water sizzles and evaporates on contact.

Fry the tofu

Arrange tofu pieces in a single layer in the hot oil, leaving space between pieces so steam can escape (work in batches if needed). Fry without moving for 3–5 minutes, until the underside is deeply golden and crispy. Flip pieces using tongs or a spatula and fry the second side another 3–5 minutes. If pieces are browning too quickly, lower the heat slightly. Add additional oil between batches as needed.

Drain

Transfer cooked tofu to a plate lined with paper towels to drain any excess oil. If using multiple batches, keep finished pieces warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Make the sauce

While pressing or frying the tofu, whisk together 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 teaspoon maple syrup or honey, 1 teaspoon sesame oil, minced garlic and ginger, and the optional 1/4 teaspoon red pepper flakes in a small bowl until combined.

Toss tofu with sauce

When the tofu is hot and drained, place it in a mixing bowl and pour the sauce over it. Toss gently to coat each piece. If you prefer a stickier glaze, return the tossed tofu to the skillet over medium heat for 1–2 minutes, stirring, until the sauce reduces and clings to the tofu.

Plate the crispy tofu and garnish with thinly sliced green onions, toasted sesame seeds, and chopped cilantro or parsley if using. Serve immediately with lime wedges on the side for squeezing over. Crispy tofu is excellent over steamed rice, in bowls with vegetables, in salads, or as an appetizer with dipping sauce.