Crispy Soy-Glazed Tofu
Press the moisture out of extra-firm tofu, cube it, and toss with cornstarch before searing in a hot pan until golden. Pour in a mixture of soy sauce, ginger, and sugar, letting the liquid bubble and cling to the edges of the tofu until it creates a dark, sticky coat.
Texture is everything.
If you skip the pressing step, the tofu will steam in the pan instead of crisping. Give it at least fifteen minutes under a heavy weight to ensure it gets that necessary exterior crunch.
- cast iron or non-stick skillet
- heavy cutting board or plate
- paper towels
- mixing bowl
What goes in.
- 14 ozextra-firm tofu, drained
- 2 tbspcornstarch
- 3 tbspsoy sauce
- 1 tbspbrown sugar or honey
- 1 tspfresh ginger, grated
- 1 clovegarlic, minced
- 2 tbspneutral oil
Watch the bubbles
Once the soy mixture hits the hot pan, it will hiss and froth. Keep the heat high and stir constantly until the bubbles turn from large and watery to small, thick, and syrupy.
The method.
Press the tofu
Wrap the block in paper towels and set a heavy object on top. Leave it for 15-20 minutes to draw out excess liquid.
Cube and coat
Cut the tofu into one-inch cubes. Toss them gently in a bowl with cornstarch until each piece is lightly dusted and white.
Sear
Heat oil in the skillet over medium-high heat. Add the tofu in a single layer. Don't touch it for three minutes, then turn to crisp the other side.
Glaze
Whisk soy sauce, sugar, ginger, and garlic. Pour over the hot tofu. Toss for two minutes until the sauce reduces into a thick lacquer.
Other turns to take.
Spicy Version
Add a teaspoon of chili crisp or sambal oelek to the sauce mixture before pouring it over the tofu.
Nutty Finish
Toast a tablespoon of sesame seeds and toss them in right before serving for added texture.
When it doesn't go to plan.
Use high-quality soy sauce, as it provides the primary salt and depth for the dish.
If the tofu sticks, it is not ready to be flipped; wait until it releases naturally from the pan surface.
Serve immediately, as the starch coating softens the longer it sits in the glaze.
The ones that keep coming up.
Can I use firm tofu instead of extra-firm?
It is not recommended. Firm tofu has a higher water content and will likely break apart when you try to sear it.
What should I serve this with?
Steamed jasmine rice and stir-fried bok choy or broccoli balance the intensity of the glaze.
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