Unwrap the extra-firm tofu and drain any liquid. Place the block between two clean kitchen towels or paper towels. Set a cutting board on top and weigh it down with a heavy skillet or cans for 15–30 minutes to press out excess water. After pressing, slice the tofu into 1/2-inch thick slabs or 3/4-inch cubes depending on desired presentation.

Season

Lightly season both sides of the tofu pieces with 1 tsp kosher salt and 1 tsp freshly ground black pepper. This builds a simple base seasoning before marinating and cooking.

Marinade / Seasoning

Make the marinade

In a shallow dish or bowl, whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tbs neutral oil, 1 tsp sesame oil (optional), 1 tsp maple syrup or honey, 1 tsp minced garlic, and 1/2 tsp grated ginger until combined. Stir in 2 tbs cornstarch to create a thin coating powder in the marinade—this will help create a crisp crust when fried.

Coat the tofu

Toss the pressed tofu pieces gently in the marinade so each piece is evenly coated. If using slabs, coat both sides. Let the tofu rest in the marinade for 10 minutes at room temperature to absorb flavor. If time allows, refrigerate up to 30 minutes for deeper flavor (bring back to room temp before cooking).

Cook & Finish

Pan-fry until crisp

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral cooking oil and swirl to coat. When oil is shimmering, add tofu pieces in a single layer without overcrowding (work in batches if necessary). Fry 3–5 minutes per side for slabs, or 4–6 minutes, turning occasionally for cubes, until edges are deeply golden and crisp. Reduce heat slightly if the cornstarch starts to burn.

Finish with remaining marinade

If there is any leftover marinade, pour it into the pan in the last 1–2 minutes of cooking and toss tofu quickly to glaze. The heat will thicken the sauce and stick to the tofu, creating a glossy finish. Cook until sauce is reduced and evenly coats the pieces.

Garnish and serve

Transfer tofu to a serving plate. Sprinkle sliced green onions and toasted sesame seeds over the top. Serve immediately with lime wedges if using. Extra tofu is excellent served over rice, noodles, in a salad, or as an extra side portion to a main dish.