Pan-Seared Tofu
Tofu behaves like a sponge. If you treat it with patience and give it a firm, dry surface to start, it will transform from a soft block into a textured protein capable of holding its own in any pan.
The dry-press is the dealbreaker.
Skip the weight on the tofu and you'll end up with steamed cubes instead of seared ones. Give it at least 30 minutes under pressure before it hits the heat.
- heavy-bottomed cast iron or non-stick skillet
- two rimmed baking sheets
- paper towels
- tongs
What goes in.
- 14 ozextra-firm tofu
- 3 tbspneutral oil, such as grapeseed or avocado
- 1 tbspcornstarch
- 1/2 tspkosher salt
Don't Force the Flip
When you drop the tofu into the hot oil, let it sear undisturbed for 3-4 minutes. If the piece resists when you nudge it with a tong, it isn't ready to turn; wait until it slides across the surface with zero resistance.
The method.
Press the tofu
Wrap the block in several layers of paper towels, place it between the two baking sheets, and set a heavy pot or stack of books on top. Leave it for at least 30 minutes.
Cube and season
Cut the pressed block into uniform one-inch cubes. Toss them gently in a bowl with the cornstarch and salt until every face is lightly dusted.
Heat the oil
Place your skillet over medium-high heat. Add the oil and wait until it shimmers. If it smokes, pull it off the heat for a moment.
Sear the cubes
Place the cubes in the pan, ensuring they don't touch. Sear for 3-4 minutes per side. Use tongs to rotate them until every side is deep gold and rigid.
Drain and serve
Transfer the tofu to a wire rack or paper-lined plate for one minute to let the crust set before tossing with your chosen sauce.
Other turns to take.
Soy-Glazed
Whisk two tablespoons of soy sauce, one teaspoon of toasted sesame oil, and a splash of rice vinegar. Pour over the tofu only after it is fully crisped and off the heat.
Spiced
Add a teaspoon of smoked paprika or Sichuan peppercorn powder to the cornstarch before tossing the tofu cubes.
When it doesn't go to plan.
Always buy extra-firm or super-firm tofu; silken or soft varieties will fall apart during the pressing process.
If your skillet is too small, sear the tofu in two batches rather than overcrowding; steam trapped between crowded cubes will turn the crust soggy.
Use a neutral oil with a high smoke point so the flavor of the oil doesn't overpower the tofu.
The ones that keep coming up.
Can I use flour instead of cornstarch?
You can, but cornstarch creates a much lighter, crispier shell that stays rigid longer.
Do I have to press the tofu if it says 'super firm'?
Yes. Even the vacuum-packed, dense tofu contains internal water that will release when heated.
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