Tofu Recipe

Press and cut tofu

Drain the tofu and press it for 20–30 minutes to remove excess water: wrap in a clean kitchen towel or paper towels, place on a plate, and weight with a heavy pan or books. After pressing, cut tofu into 12–16 rectangular cubes or 1/2-inch thick slabs (about 1-inch squares).

Make marinade

Whisk together soy sauce, rice vinegar, sesame oil, maple syrup (or honey), grated ginger, and minced garlic in a shallow bowl large enough to hold the tofu pieces.

Marinate tofu

Place tofu pieces in the marinade, gently turn to coat, and let sit at room temperature for 15–30 minutes (or refrigerate up to 2 hours). Turn pieces once during marinating to ensure even flavor. Reserve the marinade.

Coat with cornstarch

After marinating, remove each tofu piece and shake off excess liquid. Lightly toss the pieces in cornstarch until evenly coated — this creates a crisp crust when fried. Season with the 1 tsp salt and 1/2 tsp pepper, distributing evenly.

Pan-fry tofu

Heat a large nonstick or cast-iron skillet over medium-high heat and add 3 to 4 tablespoons neutral oil. When oil is shimmering (but not smoking), add tofu in a single layer without crowding (work in batches if needed). Fry 3–5 minutes per side, turning gently with tongs or a spatula, until deep golden and crisp on all desired sides. If marinade remains, you can spoon a little into the pan in the last minute for extra glaze, but avoid adding large amounts of liquid to prevent sogginess. Transfer fried tofu to a paper towel-lined plate to drain and keep warm in a low oven (about 200°F / 95°C) if cooking in batches.

Prepare vegetables

Peel the jicama and julienne into thin matchsticks to make about 2 cups. Julienne the carrot and thinly slice the red bell pepper. Place all in a medium mixing bowl.

Make dressing

Whisk together lime juice, olive oil, honey (or agave), salt, and pepper in a small bowl until combined.

Toss slaw

Add chopped cilantro to the vegetables, pour the dressing over them, and toss to combine. Taste and adjust seasoning with more salt or lime as needed. Let sit 10 minutes for flavors to meld; this also softens the jicama slightly while keeping crunch.

Prepare avocado

Halve, pit, and scoop the avocado into a small bowl. Mash with a fork until mostly smooth with a little texture.

Season avocado

Add 1 tablespoon lime juice, chopped green onion, 1/2 tsp salt, 1/4 tsp black pepper, and optional crushed red pepper. Mix, taste, and adjust salt or lime as desired. Keep covered with plastic wrap touching the surface if not serving immediately to reduce browning.

Divide avocado mash among 3–4 plates (or spread on a serving platter). Arrange warm marinated fried tofu on top or beside the avocado. Spoon a generous portion of jicama slaw alongside or over the tofu for contrast in texture and brightness.

Garnish with microgreens or extra cilantro and serve with lime wedges for squeezing over the tofu and slaw.

Serve immediately while tofu is warm and crisp.