Crispy Tofu with Sticky Soy-Ginger Glaze

Name: Crispy Tofu with Sticky Soy-Ginger Glaze
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: China / East Asia
Ingredients: 800 g (1¾ lb) extra-firm tofu, 2 blocks; 4 tbsp cornstarch; ½ tsp fine sea salt; 5 tbsp neutral oil; 4 tbsp light soy sauce; 3 tbsp honey or maple syrup; 2 tbsp rice vinegar; 2 cloves garlic, grated; 20 g (1 in piece) fresh ginger, grated; 1 tsp chili flakes, optional; 1 tsp cornstarch, mixed with 3 tbsp water; 2 scallions, sliced; 1 tbsp toasted sesame seeds

Crisp-crusted cubes, coated in a glossy sweet-salty sauce

Serves: 4
Hands-on: 25 min
Total: 40 min
Level: Easy

This recipe is about texture. Pressed, tossed in cornstarch and pan-fried until golden, the cubes turn crunchy outside and creamy inside, then get a quick glaze of soy, honey, ginger and garlic.

Ingredients

Tofu

800 gextra-firm tofu (1¾ lb)2 blocks
4 tbspcornstarch
½ tspfine sea salt
5 tbspneutral oil

Glaze

4 tbsplight soy sauce
3 tbsphoney or maple syrup
2 tbsprice vinegar
2 clovesgarlicgrated
20 gfresh ginger (1 in piece)grated
1 tspchili flakesoptional
1 tspcornstarchmixed with 3 tbsp water

To serve

2scallionssliced
1 tbsptoasted sesame seeds

Diet: Vegetarian, Dairy-free
Allergens: soy, gluten, sesame, sulphites
Origin: China / East Asia (inspired)

Method

Wrap the tofu in a clean towel and press under a heavy pan for 15 minutes to squeeze out water. 15 min
Mix the glaze ingredients.
Cut the tofu into 2.5 cm (1 in) cubes. Toss with the cornstarch and salt until evenly coated.
Heat the oil in a large non-stick or cast-iron frying pan over medium-high heat. Add the tofu in a single layer, with space between the cubes. Fry, turning every 2 minutes, until golden and crisp on most sides, 10–12 minutes. Work in batches if needed. 12 min
Pour off most of the oil. Stir the glaze and pour it into the pan. Toss the tofu over medium heat until the glaze bubbles, thickens and coats every cube, 1–2 minutes. 2 min
Serve at once with scallions and sesame seeds, with rice and steamed greens.

Why it works

Pressing removes surface water, which would otherwise steam the tofu and stop it crisping. Cornstarch forms a thin, dry coating that fries into a brittle shell. Adding the glaze only at the end and reducing it quickly coats the cubes without soaking through the crust.

Common mistakes

Skipping the press: wet tofu spits and stays soft.
Turning too soon: let each side set before moving it, or the coating tears.
Leaving it in the glaze too long: the crust softens. Serve straight away.

Variations

Oven method: Toss the coated cubes with 3 tbsp oil and bake on a lined sheet at 220°C (425°F) for 25–30 minutes, turning once; toss in the glaze reduced separately in a pan.

Make ahead and storage

Best fresh. Leftovers re-crisp in a hot oven or air fryer.

Notes

Tamari makes it gluten-free. With maple syrup, the dish is vegan. Sesame only from the seeds on top. It is a mild, sweet glaze for crunch lovers; for a fiery, numbing Sichuan stir-fry, use the tofu variation of Kung Pao Chicken.