Crispy Pan-Fried Tofu with Garlic and Ginger Sauce
Ingredients
- 14 ouncesfirm tofu
- 3 tablespoonneutral oil
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- ½ cupwater
- 1 teaspooncornstarch
- 2 wholescallion
- 1 teaspoonsesame seeds
Prep
- 01
Press the block of tofu between paper towels weighted with a heavy skillet for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.
- 02
Mince 4 cloves garlic and grate 1 tablespoon fresh ginger.
- 03
Thinly slice 2 scallions, separating white and green parts.
Method
- 01
Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 02
Carefully add the tofu pieces in a single layer without crowding (work in batches if needed). Let them sit undisturbed for 3–4 minutes until golden on the bottom, then flip and cook another 3 minutes. Transfer to a plate.
- 03
Add the remaining 1 1/2 tablespoons oil to the pan and reduce heat to medium. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
- 04
Pour in the soy sauce, rice vinegar, honey, and water. Stir to combine, then simmer for 1 minute.
- 05
In a small bowl, mix the cornstarch with 1 tablespoon cold water until smooth. Stir this slurry into the sauce and cook for 1 minute, stirring gently, until the sauce thickens and turns glossy.
- 06
Return the tofu to the pan and gently toss to coat with the sauce. Simmer for 1–2 minutes until everything is heated through.
- 07
Transfer to a serving plate or bowls, sprinkle with sesame seeds and chopped scallion, and serve over rice.
Spice Tips
For a touch of heat, add 1/4 teaspoon red pepper flakes when you cook the garlic and ginger. A splash of sriracha (1/2 teaspoon) stirred into the finished sauce adds both spice and a tangy kick. For earthiness, try a small pinch of white pepper instead of heat.
Pressing the tofu is key to getting a crispy exterior and helping it absorb the sauce. Don't skip this step. Serve over steamed rice or noodles. Leftover tofu keeps refrigerated for 3 days and reheats gently in a pan.