Tofu Recipe

Press and cut tofu

Drain the tofu and press it for 20–30 minutes to remove excess water (use a tofu press or place between clean kitchen towels with a weight). After pressing, cut the block into 8 slices or 1-inch cubes, depending on desired presentation.

Make marinade

In a shallow dish or bowl, whisk together house teriyaki sauce, soy sauce, mirin, rice vinegar, grated ginger, minced garlic and neutral oil until combined.

Marinate

Place the tofu pieces in the marinade, turning to coat evenly. Marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours for more flavor, turning once halfway through.

Coat and cook

Preheat a nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon neutral oil. Lightly dust marinated tofu pieces with cornstarch and a pinch (about 1/4 tsp) of salt. Shake off excess cornstarch. Pan-fry tofu 3–4 minutes per side until golden and slightly crisp. If you prefer oven-baked: place tofu on a parchment-lined sheet, bake at 425°F (220°C) for 20–25 minutes, flipping once, until edges are caramelized.

Glaze

During the last minute of cooking, brush a little reserved marinade over the tofu pieces and let it caramelize briefly (do not use raw marinade that sat with tofu without boiling; if reserved, simmer 1–2 minutes to sanitize). Remove tofu from pan and keep warm.

In a small bowl, whisk together tahini, water, lemon juice, minced chipotle, smoked paprika, maple syrup (or honey) and 1/4 tsp salt. Adjust thickness with additional water, 1 teaspoon at a time, until pourable but still creamy. Taste and adjust seasoning — add more chipotle for heat or more lemon for brightness.

Toast almonds in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 4–6 minutes. Remove and cool slightly. In the same pan, toast sesame seeds 1–2 minutes until aromatic. Transfer toasted almonds and sesame seeds to a mortar and pestle or small food processor. Add toasted hazelnuts if using, ground coriander, ground cumin, sea salt and black pepper. Pulse briefly to a coarse crumb — mixture should be crunchy, not a fine powder. Taste and adjust salt.

Arrange warm teriyaki tofu on a platter or individual plates. Drizzle the smoky chipotle tahini generously over the tofu (about 1–2 tablespoons per serving). Sprinkle almond dukkah over the top, ensuring a good crunchy coating. Scatter thinly sliced scallions and a pinch of extra toasted sesame seeds over everything. Finish with a very light drizzle of sesame oil if desired and serve with lime wedges on the side for squeezing.