Tofu Recipe

Press and drain the tofu

Remove the tofu from its packaging and drain the liquid. Wrap the block in clean kitchen towels or paper towels and place a heavy weight (a cast-iron skillet or a few canned goods) on top for 20–30 minutes to press out excess water. For quicker pressing, cut into two slabs and press between two baking sheets with weight.

Cut the tofu

After pressing, pat the tofu dry. Cut into 1/2- to 3/4-inch cubes or 1/2-inch slabs, depending on whether you want cubes for stir-fry or slabs for plates.

Make the marinade

In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, and minced garlic until combined. Reserve about 1 tablespoon of marinade for finishing, if desired.

Marinate the tofu

Place the cut tofu in a shallow dish or zip-top bag. Pour the marinade over the tofu, gently tossing to coat. Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator. If short on time, 15–20 minutes still imparts good flavor.

Coat the tofu

Drain the tofu pieces from the marinade (reserve marinade). In a shallow bowl, toss the tofu with cornstarch, salt, and pepper until evenly coated. The cornstarch yields a crisp exterior when cooked.

Pan-fry or bake

Pan-fry method: Heat a large nonstick or stainless-steel skillet over medium-high heat and add the neutral oil. Once shimmering, add tofu pieces in a single layer without crowding. Cook undisturbed for 3–5 minutes until the bottom is golden and crisp, then flip and cook the other side 3–4 minutes. Work in batches if necessary. Transfer cooked tofu to a plate lined with paper towels. Bake method: Preheat oven to 425°F (220°C). Arrange coated tofu on a parchment-lined baking sheet in a single layer and lightly spray or brush with oil. Bake 20–25 minutes, flipping halfway, until crisp and golden.

Optional glaze

If you reserved marinade, bring it to a simmer in a small saucepan for 1–2 minutes to cook the raw garlic. Optionally stir in 1 teaspoon of cornstarch mixed with 1 tablespoon water to thicken, then toss the cooked tofu in the glaze until coated.

Arrange the cooked tofu over warm rice or noodles. Sprinkle with sliced green onions and toasted sesame seeds. Serve with lime wedges on the side for squeezing over just before eating.

Store leftover tofu in an airtight container in the refrigerator for up to 4 days. Re-crisp in a hot skillet or in a 400°F (200°C) oven for 8–10 minutes before serving.