Tofu is the ultimate culinary chameleon. Often misunderstood as "bland," its porous texture is actually a blank canvas designed to soak up bold marinades and spicy sauces. Whether you want it silky in a soup or golden-crisp in a stir-fry, the secret to incredible tofu lies entirely in the preparation.
The Secrets to Perfect Tofu
The "Press" is Paramount: Extra-firm tofu contains a lot of water. For a crispy texture, press the tofu between paper towels under a heavy pan for 15–20 minutes. Removing the water allows the tofu to absorb flavors and get that "crunch."
Cornstarch Coating: For that restaurant-style crackling exterior, toss your pressed and cubed tofu in a light dusting of cornstarch before frying. It creates a thin, crispy shell that holds onto sauce beautifully.
Avoid the "Stir-Fry Scramble": When pan-frying, let the tofu sit undisturbed for 3–4 minutes on the first side. If you move it too soon, it will stick to the pan and break.
Marinate Post-Fry: If you want maximum crunch, toss the crispy tofu in the sauce at the very last second. This keeps the exterior firm while the inside stays soft.
Ingredients
| Category | Ingredients |
| The Star | 1 block (400g) Extra-Firm Tofu, 2 tbsp Cornstarch |
| The Glaze | 3 tbsp Soy Sauce, 1 tbsp Honey or Maple Syrup, 1 tbsp Sriracha, 1 tsp Rice Vinegar |
| Aromatics | 4 cloves Garlic (minced), 1 inch Ginger (grated), 2 Green onions (sliced) |
| The Crunch | 1 tbsp Toasted Sesame Oil (for frying), Sesame seeds for garnish |
Step-by-Step Instructions
1. Prep and Press
Drain the tofu and cut into 1-inch cubes. Press them between layers of paper towels for 15 minutes to remove excess moisture.
2. The Dusting
Place the tofu cubes in a bowl and sprinkle with cornstarch and a pinch of salt. Toss gently until every side is evenly coated.
3. The Golden Fry
Heat sesame oil in a non-stick skillet over medium-high heat. Place the tofu in a single layer. Fry for 3–5 minutes per side until all sides are golden brown and crispy. Remove and set aside.
4. The Sizzle
In the same pan, add a tiny bit more oil if needed. Sauté the garlic and ginger for 30 seconds. Pour in the soy sauce, honey, sriracha, and vinegar. Let it bubble for 1 minute until it starts to thicken into a glaze.
5. The Final Toss
Add the crispy tofu back into the pan. Toss quickly to coat every piece in the sticky glaze (about 30 seconds). Turn off the heat immediately to maintain the crunch.
