Pan-Fried Tofu with Citrus-Ginger Glaze
Ingredients
- 14 ouncesextra-firm tofu
- 2lime
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 2 clovesgarlic
- 2 tablespoonsvegetable oil
- 2green onion
- 1 teaspoonsesame seeds
Prep
- 01
Mince 2 cloves garlic.
- 02
Grate 1 tablespoon fresh ginger.
- 03
Juice 2 limes.
- 04
Slice 2 green onions on the bias.
Method
- 01
Press the tofu between paper towels or in a tofu press for 15 minutes to remove excess moisture.
- 02
Cut the pressed tofu into 3/4-inch thick rectangular slices or cubes.
- 03
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once shimmering, add the tofu in a single layer and cook for 4–5 minutes per side until golden and crispy. Transfer to a plate.
- 04
In the same skillet, add the minced garlic and ginger. Sauté for 30 seconds until fragrant.
- 05
Pour in the soy sauce, rice vinegar, honey, and juice from both limes. Stir well and bring to a gentle simmer for 1 minute.
- 06
Return the tofu to the skillet and toss gently to coat in the glaze. Warm through for 1–2 minutes.
- 07
Transfer to a serving plate and top with sliced green onion and sesame seeds. Serve immediately over rice or noodles if desired.
Spice Tips
For gentle heat, add 1/4 teaspoon red pepper flakes to the glaze. For more punch, stir in 1/2 teaspoon sriracha or a dash of cayenne. Fresh cilantro or Thai basil scattered over the top adds herbal brightness.
For a spicier glaze, add a pinch of red pepper flakes or a drizzle of sriracha in step 5. Serve over steamed rice, quinoa, or egg noodles to soak up the bright sauce. Leftovers keep for 3 days in an airtight container.