Tofu Recipe
Tofu is inexpensive, nutritious and versatile and can be served fresh or cooked with vegetables and/or meat.
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Ingredients
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Tofu
Method
Tofu
Press and prepare tofu
Remove the 14 oz block of extra-firm tofu from its packaging and drain excess liquid. Wrap the tofu block in a clean kitchen towel or several paper towels. Place the wrapped tofu on a cutting board and set a flat, heavy object (a cast-iron skillet or a few canned goods) on top. Press for 15–30 minutes to remove excess moisture. If short on time, press 10 minutes and then pat very dry with more towels.
Cut and season
Unwrap the pressed tofu and cut into 3/4–1 inch cubes or slices, as desired. Place the pieces in a bowl, sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper, then gently toss to distribute seasoning.
Coat with cornstarch
Add 2 tbs cornstarch to the seasoned tofu and toss gently until pieces are evenly and lightly coated. The cornstarch helps create a crisp exterior when cooked.
Make quick sauce
In a small bowl combine 1 tbs low-sodium soy sauce, 1 tsp sesame oil, 1 tsp grated fresh ginger, and 1 minced garlic clove. If using, add 1/2 tsp rice vinegar and 1/2 tsp chili flakes or a small squirt of Sriracha. Stir to combine. This will be used to finish the tofu—reserve for step 7.
Pan-fry tofu
Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. Once shimmering (but not smoking), arrange the tofu pieces in a single layer with space between them. Cook undisturbed for 3–4 minutes until the bottoms are golden brown and crisp. Flip the pieces and cook an additional 3–4 minutes to crisp the other side. Work in batches if necessary to avoid crowding.
Finish with sauce and aromatics
Reduce heat to medium. Pour the prepared soy-sesame-ginger-garlic sauce over the tofu in the pan and gently toss or stir for 1–2 minutes so the sauce warms and lightly glazes the tofu. Add the thinly sliced green onions and toss for 30 seconds. Taste and adjust: add a pinch more salt or a splash more soy sauce if needed.
Serve
Transfer tofu to a serving plate, sprinkle with 1 tsp toasted sesame seeds and additional green onion if desired. Serve hot with steamed rice, stir-fried vegetables, or a green salad. Leftover tofu keeps refrigerated in an airtight container for up to 3 days.