Tofu Bites Recipe

Press and cube the tofu

Remove the 14 oz block of extra-firm tofu from its packaging and drain. Wrap the block in clean kitchen towels or paper towels and place a heavy pan or a few cans on top for 15–25 minutes to press out excess water. After pressing, cut the tofu into 1-inch cubes (about 28–32 cubes).

Make the marinade

In a medium bowl whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 teaspoon sesame oil, 1 teaspoon grated fresh ginger, and 1 teaspoon minced garlic until combined.

Marinate and toss with cornstarch

Place the cubed tofu in the bowl with the marinade and gently toss to coat every piece. Let sit at room temperature for 10–15 minutes to let flavor penetrate. After marinating, sprinkle 2 tablespoons cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper over the tofu and gently toss until each cube has an even, light dusting of cornstarch. If using panko for extra crunch, add 1/2 cup panko now and toss to coat.

Heat the pan

Place a large nonstick or stainless steel skillet over medium-high heat and add 3 tablespoons neutral oil. Heat until shimmering but not smoking (about 1–2 minutes).

Cook the tofu bites

Arrange the coated tofu cubes in a single layer in the hot skillet without overcrowding (work in batches if necessary). Cook undisturbed for 2–3 minutes until the bottoms are golden and crisp. Use tongs or a spatula to turn each piece and cook another 2–3 minutes on the next side. Continue turning to brown all sides evenly, about 8–10 minutes per batch. If using panko, be gentle when turning so the coating remains intact.

Drain excess oil

Transfer cooked tofu bites to a plate lined with paper towels to drain briefly while you cook any remaining batches.

Optional glaze (use reserved marinade)

If you’d like a sticky finish, pour the remaining marinade (if any) into a small saucepan and simmer over medium heat for 2–3 minutes until slightly thickened, or mix 1 tablespoon soy sauce with 1 teaspoon maple syrup and 1 teaspoon water. Toss the hot cooked tofu in the glaze in the skillet for 30–60 seconds to coat evenly.

Serve and garnish

Transfer tofu bites to a serving platter. Sprinkle 2 tablespoons thinly sliced green onions and 1 teaspoon toasted sesame seeds over the top. Add a light sprinkle of 1/2 teaspoon chili flakes if using and serve with lime wedges on the side for squeezing. Serve immediately while crisp.