Crispy Pan-Seared Tofu
Tofu gets a bad reputation when it is served limp and flavorless. When treated with the right pressure and given space in a hot pan, it transforms into a dense, golden block that holds its own in any sauce.
Commit to the press
If you skip the pressing stage, the tofu will steam in the pan instead of frying. Take the time to squeeze the water out so the oil can actually make contact with the bean curd.
- Heavy cast iron or non-stick skillet
- Two rimmed baking sheets
- Heavy cans or a cast iron weight
- Paper towels or a clean kitchen towel
What goes in.
- 14 ozextra-firm tofu, drained
- 2 tbspneutral oil, such as grapeseed or avocado
- 1 tbspcornstarch
- 1/2 tspkosher salt
- 1/4 tspwhite pepper
The weight-and-wait method
Wrap the tofu block in a towel, place it between two trays, and weight it down for at least 30 minutes. This mechanical extraction is the only way to achieve a glass-like crunch.
The method.
Press the tofu
Wrap the tofu block in a clean towel. Place it on a tray, put another tray on top, and weight it with heavy cans. Let it sit for 30 minutes.
Cut and season
Cut the pressed block into uniform 1-inch cubes. Toss them in a bowl with cornstarch, salt, and white pepper until each side is coated in a thin, powdery layer.
Heat the pan
Get your skillet over medium-high heat. Add the oil and wait until it shimmers and moves like water across the pan floor.
Sear without moving
Place the cubes in the pan, leaving space between them. Leave them undisturbed for 3 to 4 minutes. Do not flip until you see a distinct amber crust forming at the base.
Rotate
Flip to a new side. Repeat until all four primary sides are crisp and golden brown.
Other turns to take.
Soy-Glazed
After searing, lower the heat and add a mixture of soy sauce, ginger, and honey directly to the pan, tossing quickly until the sauce reduces into a sticky coat.
Spiced Crust
Add a teaspoon of smoked paprika or toasted cumin to the cornstarch before coating the cubes for a deeper base flavor.
When it doesn't go to plan.
Always buy 'extra-firm' or 'super-firm' blocks; silken or soft varieties will fall apart during the pressing stage.
Do not crowd the pan. If the cubes touch, they will steam each other and lose their crunch.
If the tofu sticks, it isn't ready to be turned. Give it another minute; it will release from the pan naturally once the crust is fully set.
The ones that keep coming up.
Can I use olive oil?
Stick to high-smoke-point oils like grapeseed or refined coconut oil. Extra virgin olive oil will burn before the tofu achieves a deep crust.
What if I don't have cornstarch?
Potato starch works well, but avoid all-purpose flour, which creates a doughy, gummy texture rather than a crisp one.
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