Tofu Recipe

Press and prepare tofu

Remove tofu from packaging and drain. Wrap block in clean kitchen towels or paper towels, place on a cutting board, and set a heavy flat weight on top (cast-iron pan or several cans). Press for 15–30 minutes to remove excess water. After pressing, cut tofu into 3/4- to 1-inch thick slices or 1-inch cubes, depending on desired final shape.

Make the marinade

In a shallow bowl or wide container combine soy sauce, rice vinegar, sesame oil, maple syrup (or honey), grated ginger, and minced garlic. Whisk until combined. Sprinkle cornstarch into the mixture and whisk again until smooth — this helps create a glossy coating when cooked.

Marinate

Place the cut tofu in the marinade, turning gently to coat each piece. Let tofu sit at room temperature for 15–30 minutes, turning once halfway through to ensure even absorption. If you have more time, refrigerate up to 2 hours for deeper flavor (bring to room temperature before cooking).

Season

Lightly season marinated tofu pieces with the salt and black pepper just before cooking to balance the flavors from the marinade.

Pan-fry for crisp edges

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. Arrange tofu pieces in a single layer without crowding (cook in batches if necessary). Cook undisturbed 3–5 minutes until the underside is deep golden and crisp. Flip and add the remaining 1 tablespoon oil, cooking the other side 2–4 minutes until crisp and golden. Reduce heat slightly if the tofu browns too quickly before heating through.

Glaze (optional)

If you prefer a thicker glaze, after all tofu is cooked, return tofu to the pan, pour remaining marinade into the skillet, and simmer over medium heat for 1–2 minutes until the sauce reduces and becomes glossy, spooning it over the tofu to coat. If you previously used all the marinade, you can whisk 1 tbs soy sauce with 1 tsp maple and 1 tsp cornstarch plus 2 tbs water to create a quick glaze and simmer until thickened.

Plate the warm tofu over steamed rice or sautéed greens. Sprinkle sliced green onions and toasted sesame seeds over the top. Serve with lime wedges on the side to squeeze for brightness. Enjoy immediately while tofu is crisp.