Crispy Soy-Glazed Tofu
Tofu is often dismissed because of poor texture, but that comes down to moisture management. By forcing the water out and using high heat, you transform a bland block into a base for a sharp, savory glaze.
Dryness is the prerequisite for crispness.
If the tofu is wet, it will steam rather than sear. Wrap the block in several layers of paper towels and weigh it down with a heavy skillet for at least 15 minutes before cooking.
- heavy skillet
- chef's knife
- tongs
- paper towels
What goes in.
- 1 block (14 oz)extra-firm tofu, drained
- 3 tbspcornstarch
- 3 tbspsoy sauce
- 1 tbsphoney
- 1 tspfresh ginger, grated
- 1 clovegarlic, minced
- 2 tbspneutral oil, like grapeseed or canola
Control the viscosity
Add the liquid ingredients only after the tofu is fully browned. The sugar in the honey will burn quickly; keep the heat medium and toss constantly until the sauce coats the tofu like syrup.
The method.
Press and cut
After pressing for 15 minutes, cut the tofu into 1-inch cubes. Pat each cube dry one last time.
Coat
Toss the cubes in a bowl with the cornstarch until they are evenly dusted and white all over.
Sear
Heat the oil in your skillet over medium-high heat. Add the tofu in a single layer and leave it undisturbed for 3-4 minutes until a crust forms on the bottom.
Rotate
Turn the cubes with tongs to crisp all sides, roughly 8-10 minutes total. Remove tofu from the pan once evenly golden.
Glaze
Reduce heat to medium. Add soy sauce, honey, ginger, and garlic to the pan. Let it bubble for 30 seconds until slightly thickened, then return the tofu to the pan and toss to coat.
Other turns to take.
Spicy Version
Add a teaspoon of chili crisp or sambal to the sauce mixture before pouring into the pan.
Citrus Infusion
Whisk a squeeze of lime juice into the sauce at the very end to cut through the salt of the soy.
When it doesn't go to plan.
Do not crowd the pan; if the tofu is touching, it will create steam and prevent the starch from crisping.
Use extra-firm tofu only; soft or silken varieties will fall apart during the tossing process.
If the sauce gets too thick, add a splash of water or rice vinegar to loosen it.
The ones that keep coming up.
Can I bake the tofu instead of pan-searing?
You can, but you will lose the specific sticky texture of the glaze. If you bake, arrange the cubes on a rack at 400°F until firm, then toss with the warm glaze in a bowl afterward.
Why did my cornstarch turn into a paste?
This happens if the tofu is too wet or if you use too much cornstarch. Use just enough to create a thin, opaque film on the surface.
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