Bean Curd Recipe

Press and slice the tofu

Wrap the block of firm tofu in clean kitchen towels or paper towels and place a heavy pan or a few cans on top. Press for 15–30 minutes to remove excess moisture. After pressing, cut the tofu into 12–16 slices or 1/2-inch thick rectangles.

Prepare marinade

In a shallow bowl combine 2 tbs light soy sauce, 1 tsp dark soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp sugar, 1 tsp grated ginger, and 1 tsp minced garlic. Whisk until sugar dissolves.

Lightly toss the tofu slices in 1 tbs cornstarch until evenly coated. This creates a thin crust when pan-frying and helps the marinade cling. Place the coated tofu in the shallow bowl and turn to coat on both sides. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour). Reserve any remaining marinade for later use in the pan if desired.

Heat the pan and oil

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat.

Pan-fry tofu

When the oil is shimmering, add tofu slices in a single layer without overcrowding (work in batches if needed). Cook 3–4 minutes per side until deeply golden and slightly crisp. Transfer cooked tofu to a plate and keep warm.

Sauté aromatics and vegetables

Lower heat to medium. Add a touch more oil if pan is dry. Add the white parts of the sliced scallions, 1 tsp minced garlic, 1 tsp minced ginger, and optional 1 tsp chili garlic sauce. Stir-fry 30 seconds until fragrant. Add sliced mushrooms and red bell pepper and cook 2–3 minutes until vegetables are slightly softened.

Build the sauce

Stir in 1/2 cup vegetable broth (or water), 1 tbs oyster or vegetarian mushroom sauce, 1 tsp hoisin, and 1 tsp light soy sauce. Scrape up any browned bits from the pan. Simmer 1–2 minutes to combine flavors.

Thicken the sauce and finish

Mix a small slurry of 1 tsp cornstarch with 1 tbs cold water (adjust to desired thickness). Slowly pour the slurry into the simmering sauce while stirring. The sauce should thicken within 30–60 seconds. Return tofu to the pan and gently toss to coat, cooking 1–2 minutes so tofu heats through and absorbs sauce. Finish with 1/2 tsp sesame oil and the green parts of the scallions. Taste and adjust seasoning with a pinch of salt or extra soy if needed.

Divide steamed rice or noodles among 3–4 plates (about 1 cup per serving). Arrange the saucy tofu and vegetables over the rice. Sprinkle with toasted sesame seeds and extra sliced scallion greens. Serve immediately.