Crispy Tofu Recipe

Press and cut tofu

Drain the tofu and press it for 20–30 minutes to remove excess water. After pressing, cut the block into 1/2–3/4 inch cubes (or 1/2" thick rectangles) so pieces are uniform.

Season and coat

Pat the tofu pieces dry with paper towels. In a bowl, toss tofu with 1 tsp salt and 1/2 tsp black pepper. In a shallow dish whisk together cornstarch and flour. In a second shallow dish beat the egg with 2 tablespoons water to make an egg wash. Place panko in a third shallow dish. Working in batches, dredge each tofu piece first in the cornstarch/flour mix (shake off excess), then dip into the egg wash, then press into panko to fully coat. Transfer coated pieces to a wire rack or baking sheet; let rest 5 minutes to help coating adhere.

Fry the tofu

In a heavy skillet or frying pan, heat 1 cup neutral oil over medium-high until shimmering and 350°F if using a thermometer. Add tofu pieces in a single layer without crowding (work in batches). Fry 2–3 minutes per side until deep golden and crisp. Use tongs to turn gently. Transfer fried tofu to a paper towel–lined tray to drain briefly.

Finish

If frying in batches, keep cooked tofu warm in a low oven (200°F / 95°C) on a baking sheet while you fry remaining pieces. Reserve a small amount of hot oil (1–2 tsp) in the pan for tossing later if desired.

Prepare scallions

Trim and wash scallions. Slice thinly on a diagonal into 1/8–1/4 inch pieces. Reserve separately for garnish and tossing.

Combine sauce

In a small bowl whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs honey (or maple syrup), minced garlic and minced ginger, 1 tsp toasted sesame seeds (if using), and 1/4 tsp red pepper flakes (if using). Taste and adjust sweetness or acidity to preference.

Warm sauce (optional)

For a slightly mellowed garlic flavor, warm the sauce briefly in the reserved hot pan oil: heat 1–2 tsp of the reserved frying oil over medium, add the garlic-ginger sauce and cook 20–30 seconds until aromatic, then remove from heat. Allow to cool a moment before tossing with tofu. (If you prefer raw garlic flavor, use the sauce cold.)

Toss tofu with sauce

Place fried tofu in a large bowl. Pour the garlic sauce over the hot tofu and gently toss to coat evenly. The panko will remain crisp while picking up a glossy coating if you toss gently and serve immediately.

Garnish and serve

Add most of the sliced scallions to the tossed tofu and reserve a small amount for finishing. Transfer to a serving plate and sprinkle with remaining scallions and extra sesame seeds if desired. Serve hot.