Crispy Tofu with Lime & Cilantro Pan Sauce
Ingredients
- 1 block (14 oz)firm tofu (pressed)
- 3 tablespooncornstarch
- ·salt
- ·black pepper
- 3 tablespoonneutral oil
- 2lime
- 3 clovesgarlic
- 2 tablespoonsoy sauce
- ¼ cupwater
- ⅓ cupcilantro
- 2scallion
Prep
- 01
Press the tofu block: wrap it in a clean kitchen towel, place it on a plate, and set another plate on top weighted with a heavy can or cookbook. Let sit for 15–20 minutes to remove excess moisture.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/3 cup fresh cilantro.
- 04
Slice 2 scallions on the bias into 1/2-inch pieces.
Method
- 01
Cut pressed tofu into 3/4-inch cubes. Pat dry with a clean kitchen towel — this is key for crispiness.
- 02
In a small bowl, combine 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss tofu cubes in this mixture until all sides are coated.
- 03
Heat 3 tablespoons oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 04
Working in batches if needed, add tofu cubes in a single layer. Don't stir for 3 minutes — let them sit and develop a golden crust. Flip each piece and cook another 2–3 minutes until all sides are browned. Transfer to a plate.
- 05
In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant.
- 06
Pour in 2 tablespoons soy sauce and 1/4 cup water. Scrape up any browned bits from the pan. Simmer for 1 minute.
- 07
Squeeze juice from 2 limes into the pan. Return tofu to the skillet and gently toss to coat in the sauce. Cook for 1 minute more.
- 08
Transfer to a serving plate. Top with chopped cilantro and sliced scallions. Taste and adjust salt or lime to your preference.
Spice Tips
For gentle heat, add 1/2 teaspoon Sriracha or a pinch of red pepper flakes to the pan sauce. For deeper savory depth, stir in 1 teaspoon sesame oil at the end. A small squeeze of ginger paste (optional) adds brightness if you have it on hand.
Pressing the tofu removes water so it browns instead of steaming — this is the secret to crispy edges and good texture. Don't skip it. You can press tofu up to an hour ahead. For a milder version, reduce soy sauce to 1 tablespoon and add a pinch of sugar to balance the lime.