Tofu Recipe

Press the tofu

Remove tofu from package and drain. Wrap the block in several layers of paper towel or a clean kitchen towel. Place on a cutting board and set a heavy pan or a few cans on top. Press for 20–30 minutes to remove excess water. Alternatively use a tofu press if available.

Cut the tofu

Unwrap the pressed tofu and cut into 1/2- to 3/4-inch thick slices or 1-inch cubes depending on desired final shape. Pat pieces dry with a towel to remove any remaining moisture.

Make the marinade

In a bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger until the maple syrup is dissolved and the mixture is homogenous.

Marinate

Place tofu pieces in a shallow dish or resealable bag and pour the marinade over them, turning to coat evenly. Let marinate at room temperature for 15–30 minutes, turning once. (If short on time, 10 minutes is fine; for deeper flavor refrigerate and marinate up to 4 hours.)

Coat with cornstarch

After marinating, remove tofu pieces and let excess marinade drip back into the bowl. Toss the tofu gently in a bowl with cornstarch until each piece has a light, even coating. The cornstarch yields a crisp exterior when cooked.

Pan-fry the tofu

Heat 2 tablespoons neutral oil in a large nonstick or well-seasoned skillet over medium-high heat. When oil shimmers, add tofu pieces in a single layer without crowding (cook in batches if necessary). Fry without moving for 3–4 minutes until golden brown and crisp on the bottom, then flip and cook another 3–4 minutes to brown the other side. Total crisping time ~6–8 minutes per batch. If using a small amount of leftover marinade, you can spoon a little over tofu while cooking for extra glaze, but avoid adding too much liquid which prevents crisping.

Finish & glaze

If you reserved marinade, bring it to a simmer in a small saucepan for 1–2 minutes to cook the raw garlic/ginger, then drizzle a tablespoon or two over the cooked tofu and toss gently to glaze. Alternatively, remove tofu to a plate lined with paper towel to absorb excess oil, then transfer to a serving plate and spoon warmed marinade over top. Taste and adjust with a squeeze of lime if desired.

Sprinkle sliced scallions and sesame seeds over the glazed tofu. Serve immediately with lime wedges on the side. Tofu is excellent over steamed rice, in a grain bowl, alongside sautéed vegetables, or in a sandwich/wrap.