Tofu Recipe

Press and drain tofu

Remove the tofu from its package and drain the liquid. Wrap the block in a clean kitchen towel or paper towels and place a cutting board or flat plate on top. Put a 2–3 lb weight (a cast-iron skillet or a few cans) on the board. Press for 15–30 minutes to remove excess moisture. If short on time, slice tofu first and pat pieces dry thoroughly.

Cut tofu

After pressing, unwrap the tofu and cut it into 3/4–1 inch cubes or 1/2-inch slices depending on preferred texture. Cubes crisp nicely; slices are good for sandwiches or salads.

Make marinade

In a medium bowl, whisk together soy sauce (3 tbs), sesame oil (1 tsp), rice vinegar (1 tsp), maple syrup (1 tsp), grated ginger (1 tsp), and minced garlic (1 tsp). Stir in 1 tablespoon cornstarch until smooth — this helps the marinade cling and creates a light glaze when cooked.

Marinate tofu

Add the cut tofu to the marinade and gently toss to coat all pieces. Let tofu sit for at least 10 minutes at room temperature, or up to 30 minutes refrigerated for more flavor. If you are short on time, proceed after 5–10 minutes; the cornstarch will still help with crisping.

Pan-fry for crisp exterior

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons neutral oil. Once oil shimmers, remove tofu from the marinade with a slotted spoon, letting excess drip back into the bowl (reserve leftover marinade). Place tofu pieces in a single layer in the hot skillet without overcrowding—work in batches if needed. Cook undisturbed 3–4 minutes per side until golden-brown and crisp on all visible sides. Use tongs or a spatula to turn carefully. Transfer cooked tofu to a plate lined with paper towels.

Optional glaze and finish

If you want a saucier finish, return the skillet to medium heat, pour the reserved marinade into the pan, bring to a simmer and cook 1–2 minutes until slightly thickened (ensure it reaches a boil for 1 minute if it contained raw marinade from tofu). Add the cooked tofu back to the pan and toss to coat for 30–60 seconds until pieces are glazed.

Season and garnish

Taste and season with up to 1 teaspoon salt and 1/2 teaspoon black pepper as needed (note: soy sauce already provides salt). Remove from heat. Transfer tofu to a serving plate and garnish with sliced green onions (2 stalks) and toasted sesame seeds (1 tsp). Serve with lime or lemon wedges to squeeze over before eating if desired.

Serving suggestions

Serve the tofu hot over steamed rice, in grain bowls, tossed into stir-fries or salads, or in sandwiches and wraps. Leftovers keep in an airtight container in the refrigerator for up to 3 days; re-crisp in a hot skillet or oven (425°F/220°C for 7–10 minutes).