Crispy Tofu Recipe

Press the tofu

Remove the tofu from its package and drain. Wrap the block in a clean kitchen towel or several layers of paper towels and place on a cutting board. Set something heavy and flat on top (a cast-iron skillet, a few cans, or a tofu press) and press for 20–30 minutes to remove excess water.

Cube the tofu

Unwrap the pressed tofu and pat dry. Cut the block into 1-inch (2.5 cm) cubes — about 24 pieces from a standard 450 g block.

Salt and toss with starch

Transfer the tofu cubes to a large bowl, sprinkle with 1 tsp fine salt, and gently toss to distribute. Add 3 tbs cornstarch and toss gently until each cube is lightly and evenly coated. Shake off any excess starch.

Pan-fry until crispy

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 3 tbs neutral oil and let it shimmer but not smoke. Arrange tofu cubes in a single layer in the pan without crowding (work in batches if necessary). Cook undisturbed for 3–4 minutes until the bottoms are golden brown and crisp. Flip and cook other sides, turning occasionally, another 6–8 minutes until all sides are evenly golden and crisp. Transfer cooked tofu to a wire rack or a plate lined with paper towels to drain briefly.

Make the quick marinade

While the tofu presses, whisk together 2 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp maple syrup (or honey), 1 tsp garlic powder, 1 tsp freshly ground black pepper, and 1/4 tsp crushed red pepper flakes (if using) in a small bowl or jar until combined.

Toss crispy tofu with marinade

When tofu cubes are cooked and still hot, place them in a clean bowl and pour the marinade over them. Gently toss to coat, allowing the tofu to absorb flavor without getting soggy. Let sit 1–2 minutes so the sauce adheres; if you prefer a glaze, return the tossed tofu to the skillet over medium heat for 30–60 seconds and stir until the sauce slightly thickens and glazes the cubes.

Transfer the glazed tofu to a serving plate. Sprinkle with 2 tbs thinly sliced scallions and 1 tsp toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing over if desired.