Pan-Fried Tofu with Ginger-Garlic Glaze
Ingredients
- 1 block (14 oz)firm tofu (pressed)
- 3 tablespoonneutral oil
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- ¼ cupwater
- 2 stalksgreen onion
- 1 teaspoonsesame seeds
Prep
- 01
Press tofu: wrap the block in clean kitchen towels, place on a plate, weight down with another plate or cast-iron pan, and let sit 15 minutes. This removes excess moisture so the tofu crisps instead of steams.
- 02
Cut pressed tofu into 0.75-inch cubes.
- 03
Mince 4 cloves garlic and 1 tablespoon fresh ginger.
- 04
Slice 2 green onion stalks, separating white and green parts.
Method
- 01
Heat 3 tablespoons oil in a large skillet over medium-high heat. Once shimmering, carefully add tofu cubes in a single layer. Let them sit undisturbed for 3-4 minutes until golden on the bottom, then stir and cook another 3-4 minutes, turning occasionally, until all sides are golden brown.
- 02
Push tofu to the side of the pan. Add minced garlic and ginger to the empty space and stir for 30 seconds until fragrant.
- 03
Pour in soy sauce, rice vinegar, honey, and water. Gently toss tofu to coat evenly. Simmer for 2 minutes until the sauce thickens slightly and clings to the tofu.
- 04
Transfer to a serving plate, drizzle with any remaining sauce, and top with sliced green onion and sesame seeds. Serve immediately over rice.
Spice Tips
For extra savory depth, add 1/2 teaspoon sriracha or sambal oelek to the glaze. For sweetness with heat, drizzle chili oil over the finished dish. A pinch of white pepper adds subtle warmth without spice.
Pressing tofu is the secret to crispy exteriors. Don't skip it. You can use the pressed tofu within a day or freeze it for later use. Serve over steamed rice, with bok choy or broccoli on the side.