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Rolling Sauce

Crispy Pan-Fried Tofu with Ginger-Soy Glaze

Pressed extra-firm tofu coated in cornstarch and pan-fried to a crackly golden crust, then finished in a sticky ginger-soy glaze. The foundational tofu recipe that actually tastes like something.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 35 minutes
Servings: 2
Course: Main Dish
Cuisine: Asian-inspired
Ingredients Method Notes

Ingredients
  

Tofu
  • - 1 block 14–16 oz extra-firm tofu, pressed and cut into 1-inch cubes
  • - 2 tablespoons cornstarch
  • - ½ teaspoon kosher salt
  • - ½ teaspoon black pepper
  • - 2 tablespoons neutral oil vegetable or avocado
Ginger-Soy Glaze
  • - 3 tablespoons low-sodium soy sauce
  • - 1 tablespoon rice wine vinegar
  • - 1 tablespoon honey or maple syrup
  • - 1 teaspoon toasted sesame oil
  • - 1 teaspoon fresh ginger grated
  • - 1 clove garlic minced
  • - 1 teaspoon cornstarch + 2 tablespoons cold water slurry
For Serving
  • - 2 cups cooked jasmine rice
  • - Sliced green onions
  • - Toasted sesame seeds

Method
 

  1. Wrap tofu block in a clean kitchen towel or paper towels. Place on a flat surface and set a heavy pan on top. Press for at least 15–30 minutes. Cut pressed tofu into 1-inch cubes.
  2. Toss the tofu cubes with cornstarch, salt, and pepper until every surface is coated.
  3. Heat oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Add tofu in a single layer — don't crowd. Cook undisturbed for 3–4 minutes until the bottom is deeply golden. Flip and cook 2–3 more minutes per side until all surfaces are golden and crispy.
  4. While the tofu cooks, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. In a small bowl, mix the cornstarch slurry.
  5. Reduce heat to medium. Pour the sauce over the crispy tofu and toss to coat. Add the slurry and cook 1–2 minutes, stirring, until the sauce thickens and clings.
  6. Serve over rice, topped with green onions and sesame seeds.

Notes

  • Pressing tip: For the best crust, press the tofu for 30 minutes or wrap in a towel and refrigerate overnight.
  • Baked option: Toss cornstarch-coated tofu with 1 tbsp oil, spread on a parchment sheet, and bake at 425°F for 25–30 min, flipping halfway.
  • Storage: Sauced tofu keeps refrigerated for up to 4 days. Reheat in a hot skillet to revive the crust.
  • Key rule: Extra-firm tofu only. Firm has too much water. Silken is for soups.