Garlic Soy Glazed Tofu
This dish relies on the contrast between a shattered-glass crust and a tender, steaming center. By controlling the moisture in the tofu and reducing the glaze until it coats the back of a spoon, you build texture that stands up to the salt and aromatics.
Dryness is the foundation of texture.
If you skip pressing the tofu, the water inside will steam the crust from the inside out, leaving it soggy. Use your heaviest skillet to get an even sear.
- Heavy-bottomed cast iron or non-stick skillet
- Paper towels or clean kitchen cloth
- Wide shallow bowl
- Silicone spatula
What goes in.
- 14 ozextra-firm tofu, drained
- 3 tbspcornstarch
- 3 tbspsoy sauce
- 1 tbspbrown sugar
- 3 clovesgarlic, minced
- 1 tsptoasted sesame oil
- 3 tbspneutral oil for frying
Glazing at the end
Add the sauce only once the tofu is fully browned; because of the high sugar content, the glaze will caramelize and burn if left on the heat for more than sixty seconds.
The method.
Press the tofu
Wrap the block in towels and set a heavy plate or skillet on top for 15 minutes to extract as much moisture as possible.
Coat the cubes
Cut the pressed tofu into one-inch cubes. Toss them gently in a bowl with cornstarch until every face has a thin, chalky dusting.
Sear to gold
Heat oil in the skillet over medium-high. Add tofu in a single layer. Do not crowd the pan. Cook until each side is rigid and deep gold, about 3 minutes per side.
Glaze
Lower heat to medium. Whisk soy, sugar, garlic, and sesame oil together and pour directly over the tofu. Toss quickly until the bubbling liquid turns syrupy and coats every piece.
Other turns to take.
Spicy Version
Add one teaspoon of chili crisp or sambal to the sauce mixture before pouring it over the tofu.
Ginger Forward
Grate one teaspoon of fresh ginger into the garlic and soy mix for a sharper, brighter finish.
When it doesn't go to plan.
Use cornstarch, not flour, to achieve the specific crisp-crust texture that resists sogginess.
If the sauce thickens too quickly, add a teaspoon of water to loosen the glaze before tossing.
Serve immediately; the cornstarch crust will soften if left to sit in the sauce for too long.
The ones that keep coming up.
Can I bake the tofu instead of frying?
You can, though the texture will be chewy rather than crisp. Bake at 400°F (200°C) for 25 minutes, tossing halfway, before adding the glaze.
Is it okay to use silken tofu?
No. Silken tofu contains too much water and will disintegrate during the frying process.
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