Tofu Recipe
Make Tofu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated & Pressed Tofu
For Cooking & Serving
Method
Marinated & Pressed Tofu
- 1
Press the tofu
Drain the block of extra-firm tofu and remove it from its packaging. Wrap the tofu in a clean kitchen towel or several layers of paper towels. Place the wrapped tofu on a cutting board, set a heavy, flat weight (a cast-iron skillet, a few heavy cans, or a stack of books in a waterproof bag) on top, and let it press for 20–30 minutes to remove excess moisture. This improves texture and helps it absorb marinade.
- 2
Prepare the marinade
While the tofu presses, whisk together soy sauce, rice vinegar, maple syrup (or honey), sesame oil, grated ginger, minced garlic, and salt in a shallow bowl or dish. Taste and adjust: add a little more soy for saltiness, more maple for sweetness, or more vinegar for brightness.
- 3
Slice and marinate
After pressing, unwrap the tofu and slice into 1/2-inch thick slabs or 1-inch cubes depending on preferred final texture. Place the pieces in the shallow dish with the marinade, gently turning to coat. Let marinate at room temperature for 15–30 minutes, or refrigerate up to 2 hours for deeper flavor. If short on time, even 10 minutes helps.
- 4
Coat with cornstarch
When ready to cook, drain excess marinade (reserve marinade if you want to make a sauce). Sprinkle the cornstarch evenly over the tofu pieces and toss gently until coated. This creates a thin crust when cooked.
For Cooking & Serving
- 5
Pan-fry the tofu
Heat a large nonstick or stainless-steel skillet over medium-high heat and add 1–2 tablespoons neutral oil. When the oil shimmers, add the tofu pieces in a single layer without crowding (work in batches if needed). Cook undisturbed for 3–5 minutes until the bottom is golden and crisp. Flip and cook the other sides, another 3–5 minutes, until all sides are crisp and deep golden. Reduce heat slightly if the pan smokes.
- 6
Optional finish with reserved marinade
If you reserved marinade, lower heat to medium-low, pour 2–4 tablespoons into the pan, and toss the tofu for 30–60 seconds until the glaze thickens and coats the tofu. Be careful: soy-based marinades can burn quickly—add a splash of water if it reduces too fast.
- 7
Serve
Transfer the tofu to a serving platter. Garnish with sliced green onions and toasted sesame seeds, and serve with lime wedges alongside cooked rice or noodles. Leftover tofu keeps in an airtight container in the fridge for 3–4 days and reheats well in a skillet or oven (200°C / 400°F for 8–10 minutes).