Age Tofu Recipe

Press and dry

Remove the 14 oz block of firm tofu from its package and drain. Wrap the tofu in clean kitchen towels or paper towels and place a flat cutting board or plate on top. Add a 2–4 lb weight (canned goods or a heavy pan) and press for 20–30 minutes to remove excess water. This yields firmer tofu that fries crisply.

Slice

After pressing, unwrap and pat the tofu dry. Cut the block into 12–16 pieces depending on preferred size — either 1/2-inch thick rectangles or 1-inch cubes. Pat each piece dry again with paper towels.

Season and coat

In a shallow dish, mix 1 cup cornstarch with 1/2 tsp fine sea salt. Lightly toss each tofu piece in the cornstarch mixture until evenly coated, shaking off excess. The cornstarch creates a light, crisp crust when fried.

Pan-fry

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons neutral oil and let it shimmer but not smoke. Arrange the tofu pieces in a single layer without crowding; you may need to fry in batches. Fry 3–4 minutes per side (for slices) or 2–3 minutes per side (for cubes), turning with a spatula or tongs, until each side is golden brown and crisp. Reduce heat slightly if the crust browns too quickly. Total frying time per batch ~8 minutes.

Drain

Transfer the fried tofu to a wire rack set over a baking sheet or to a plate lined with paper towels to drain any excess oil. Keep warm in a low oven (about 200°F / 95°C) if frying in multiple batches.

Prepare sauce

While the tofu is pressing or frying, make the ginger sauce. In a small bowl combine 2 tablespoons freshly grated ginger, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon mirin, 2 tablespoons water, 1/2 teaspoon sesame oil, and 1/2 teaspoon sugar or honey. Whisk until sugar dissolves and flavors meld. Taste and adjust: add a little more vinegar for brightness, soy for saltiness, or water to thin.

Optional finish

Stir in 2 tablespoons thinly sliced scallions and 1 teaspoon toasted sesame seeds if using. Keep sauce at room temperature; it can also be lightly warmed (do not boil) just before serving if you prefer warm sauce.

Arrange the fried tofu on a serving plate. Spoon the ginger sauce over the tofu or serve the sauce on the side for dipping. Sprinkle optional shredded nori or aonori and additional scallions or sesame seeds on top. Serve immediately with lemon or lime wedges for squeezing over, and steamed rice or a simple salad on the side.

Leftovers: Store fried tofu and sauce separately in airtight containers in the refrigerator for up to 2 days. Re-crisp tofu in a 375°F (190°C) oven for 6–8 minutes or in a dry skillet over medium heat.