Crispy Tofu with Soy-Ginger Pan Sauce
Ingredients
- 1 block (14 oz)firm tofu (pressed)
- 3 tablespoonvegetable oil
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonginger
- 3 clovesgarlic
- 1 teaspoonhoney
- 3scallions
- 1 teaspoonsesame seeds
- 1½ cupwater
Prep
- 01
Press the tofu block between two plates with a weight (or heavy cans) for 15–20 minutes to remove excess water.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Mince 3 cloves garlic.
- 04
Slice 3 scallions into thin rounds, whites and greens separated.
Method
- 01
Pat the pressed tofu dry with paper towels. Cut into 3/4-inch cubes and spread on a clean plate. Let air-dry while you prep other ingredients.
- 02
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. When shimmering, carefully add tofu cubes in a single layer (work in batches if needed).
- 03
Cook undisturbed for 3–4 minutes until the bottom is golden and crisp. Toss gently and cook another 3–4 minutes until most sides are browned. Transfer to a plate.
- 04
In the same pan (don't wipe it), reduce heat to medium. Add minced ginger and garlic and cook for 30 seconds until fragrant.
- 05
Pour in soy sauce, rice vinegar, honey, and 1 1/2 cups water. Bring to a simmer and cook for 2–3 minutes to meld flavors.
- 06
Return tofu to the pan and simmer gently for 2 minutes to absorb sauce. Taste and adjust soy sauce or vinegar as needed.
- 07
Transfer to bowls, drizzle with sauce, top with sliced scallions and a sprinkle of sesame seeds. Serve over steamed rice or noodles.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes or a dash of hot sauce to the pan sauce. For earthiness, stir in 1/2 teaspoon sesame oil at the end. A squeeze of fresh lime juice brightens the entire dish.