Sautéed Tofu Recipe

Press and cut tofu

Drain tofu and press for at least 20 minutes to remove excess water. Slice into 1/2-inch thick rectangles or 1-inch cubes, depending on preferred bite size.

Season and coat

Pat tofu pieces dry with paper towels. In a bowl, toss tofu with 1 tsp salt, 1 tsp black pepper and 2 tablespoons cornstarch until evenly coated. Shake off excess cornstarch.

Heat a large nonstick or well-seasoned skillet over medium-high heat. Add 2–3 tablespoons neutral oil to coat the pan.

Sauté tofu in a single layer without crowding, working in batches if necessary. Cook undisturbed for 3–4 minutes per side until a golden brown crust forms, then flip and brown remaining sides (total 8–10 minutes). Transfer browned tofu to a plate lined with paper towel.

In a small skillet or saucepan over medium-low heat, warm 2 tablespoons oil. Add the minced garlic and ginger and cook gently for 30–45 seconds until fragrant but not browned.

Add chili flakes and gochujang/sambal if using; stir for 15 seconds to bloom the chilies.

Stir in rice vinegar, soy sauce, brown sugar, and 2 tablespoons water. Bring to a gentle simmer and cook 1–2 minutes to meld flavors. Taste and adjust heat or sweetness. If sauce seems too thin, simmer a little longer.

Remove from heat and stir in sliced green onions and 1 teaspoon sesame oil. Keep warm until serving.

To finish the dish: return browned tofu to the skillet over medium heat, pour the garlic spicy sauce over the tofu, and toss gently for 1 minute until tofu is heated and coated. Transfer to a serving plate and garnish with extra green onions.

In a small bowl, whisk together 4 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake (or water), 2 tbsp brown sugar, minced garlic and grated ginger.

Pour mixture into a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve the sugar.

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Slowly whisk slurry into the simmering sauce and cook 1–2 minutes until it thickens to a glossy coating consistency. Remove from heat and stir in 1 tsp sesame oil.

To finish the dish: place the browned tofu back in the skillet over medium heat, pour the teriyaki sauce over the tofu and toss for 1 minute until evenly glazed. Transfer to a serving plate and sprinkle with sesame seeds if using.

Choose one sauce to finish: either the Garlic Spicy Sauce or the Teriyaki Sauce. Both finishing steps are described in their sections above.

If desired, add a squeeze of lime or lemon over the sauced tofu, and serve immediately with steamed rice or stir-fried vegetables.

Store any leftover tofu and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve texture.