Tofu Recipe

Drain and press

Remove the tofu from its packaging and drain the liquid. Wrap the block tightly in clean kitchen towels or paper towels. Place on a flat board, set a heavy skillet or a few cans on top, and press for 20–30 minutes to remove excess moisture. If short on time, wrap and press with heavy weight for at least 10 minutes.

Cut

Unwrap the pressed tofu and pat dry. Cut into 3/4- to 1-inch thick slices or 3/4-inch cubes depending on your preferred final texture. Pat the cut pieces again to remove surface moisture.

Season and coat

Toss the tofu pieces gently with 1 tsp kosher salt and 2 tbs cornstarch in a bowl until evenly coated. Shake off any excess cornstarch to avoid clumping.

Pan-fry

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. When oil is shimmering, arrange tofu pieces in a single layer, leaving space between each piece. Cook without moving for 3–4 minutes, until the bottoms are deep golden and crisp. Flip and cook the other side 3–4 minutes more until evenly golden. Work in batches if necessary to avoid crowding.

Oven-bake alternative

Preheat oven to 425°F (220°C). Arrange coated tofu on a parchment-lined baking sheet in a single layer. Bake 25–30 minutes, flipping halfway, until edges are golden and firm.

Combine

In a small bowl, whisk together 3 tbs soy sauce, 2 tbs water, 1 tbs rice vinegar, 1.5 tbs maple syrup, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic, and 1/2 tsp chili paste until smooth.

Thicken

In a tiny cup, whisk 1 tsp cornstarch with 1 tsp cold water to form a slurry. Pour the slurry into the marinade and mix. The slurry will help the glaze thicken when heated.

Reduce

After tofu is crisped in the pan, push it to one side. Pour the marinade into the hot pan and bring to a simmer over medium heat. Cook, stirring, for 1–2 minutes until the sauce thickens and becomes glossy. Toss the tofu gently in the glaze until evenly coated, about 1–2 minutes. If using the oven-baked tofu, return baked pieces to a warm pan, pour the warmed glaze over, and toss to coat.

Transfer glazed tofu to a serving plate or bowl. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice or greens and lime wedges on the side. Adjust seasoning with more soy sauce or a squeeze of lime if desired.

Leftovers: Store cooled tofu in an airtight container in the refrigerator for up to 3 days. Re-crisp in a skillet or oven before serving and reheat the glaze if needed.