Crispy Tofu Recipe

Name: Red Lantern Asian Fusion Olympias Crispy Tofu Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Asian
Ingredients: 14 oz firm or extra-firm tofu; 2 tbs low-sodium soy sauce or tamari; 1 tbs rice vinegar; 1 tsp sesame oil; 1 tsp minced garlic; 1 tsp grated fresh ginger; 3 tbs cornstarch; 3 tbs vegetable oil (for frying); 1 tsp salt; 1 tsp black pepper; 2 stalks scallions (thinly sliced); 1 tsp sesame seeds (toasted); 2 wedges lime wedges; 1 tsp optional chili flakes or sriracha

Inspired by Red Lantern Asian Fusion Olympia

Time45m

Serves3

Make Crispy 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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Tofu & Marinade

14 oz firm or extra-firm tofu

2 tbs low-sodium soy sauce or tamari

1 tbs Rice vinegar

1 tsp Toasted sesame oil

1 tsp minced garlic

1 tsp grated fresh ginger

3 tbs Cornstarch

3 tbs vegetable oil (for frying)

1 tsp Celtic sea salt

1 tsp black pepper

Finishing & Garnish

2 stalks scallions (thinly sliced)

1 tsp sesame seeds (toasted)

2 wedges Lime wedges

1 tsp optional chili flakes or sriracha

Method

Tofu & Marinade

Press and cube the tofu

Drain the 14 oz block of firm tofu. Wrap it in a clean kitchen towel or paper towels and place on a cutting board. Set a heavy skillet or a few cans on top to press for 15–30 minutes to remove excess moisture. After pressing, cut the tofu into 1/2- to 3/4-inch cubes (bite-sized).

Make the marinade

In a medium bowl combine 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp minced garlic, and 1 tsp grated ginger. Stir to combine.

Marinate the tofu

Gently toss the tofu cubes with the marinade, taking care not to break them. Let sit for at least 10 minutes (or up to 30 minutes) so the tofu absorbs flavor. Reserve any excess marinade.

Coat with cornstarch

After marinating, sprinkle 3 tbs cornstarch evenly over the tofu and gently toss until each piece is lightly and evenly coated. This creates the crispy exterior when fried.

Season

Lightly season the coated tofu with 1 tsp salt and 1 tsp black pepper, tossing gently to distribute.

Pan-fry the tofu

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tbs vegetable oil and swirl to coat the pan. Once the oil is shimmering (but not smoking), add the tofu cubes in a single layer without overcrowding — work in batches if needed. Cook undisturbed for 3–4 minutes until the underside is golden brown and crisp. Flip and cook another 2–3 minutes to crisp the other sides. Total cooking time per batch ~6–8 minutes. Transfer cooked tofu to a paper-towel-lined plate to drain. If you reserved marinade, you can spoon a little over the hot tofu or reduce it in the pan for 1–2 minutes to glaze the tofu.

Finishing & Garnish

Plate the crispy tofu. Sprinkle with 2 sliced scallions and 1 tsp toasted sesame seeds. Add chili flakes or a drizzle of sriracha to taste (about 1 tsp if desired). Serve with lime wedges to squeeze over just before eating.

To serve

Serve the crispy tofu over steamed rice, in a grain bowl, or alongside stir-fried vegetables. Best eaten hot; leftovers can be reheated in a 400°F (200°C) oven for 6–8 minutes to re-crisp.