Crispy Pan-Fried Tofu with Soy Sauce and Ginger

Ingredients

• 14 oz firm tofu
• 2 tbsp neutral oil (vegetable or peanut)
• 3 tbsp soy sauce
• 1 tbsp fresh ginger, minced
• 2 cloves garlic cloves, minced
• 1 tbsp rice vinegar
• ½ tbsp sesame oil
• 2 stalks scallions, sliced thin
• 2 tbsp water

Instructions

1. 1

   Remove tofu from packaging and drain excess liquid by gently pressing between clean kitchen towels for 2–3 minutes. Cut the pressed tofu into ¾-inch cubes using a sharp knife, working carefully to maintain even sizes for uniform cooking.

2. 2

   Heat neutral oil in a large skillet over medium-high heat for 1–2 minutes until it shimmers. Working in batches to avoid crowding, add tofu cubes in a single layer and let them sear undisturbed for 3–4 minutes until the bottoms are golden brown.

3. 3

   Gently stir and turn the tofu cubes, cooking for another 2–3 minutes on each remaining side until all sides develop a light golden crust. Transfer the cooked tofu to a plate and set aside.

4. 4

   In the same skillet over medium heat, add minced ginger and garlic, stirring constantly for about 30 seconds until fragrant. Be careful not to burn the aromatics—you'll smell the pungent aroma when ready.

5. 5

   Pour in soy sauce, rice vinegar, water, and sesame oil, stirring to combine and scraping up any browned bits from the pan bottom. Bring the sauce to a gentle simmer for 1–2 minutes, allowing the flavors to meld.

6. 6

   Return the tofu cubes to the skillet and toss gently to coat all sides with the sauce, cooking for 2–3 minutes over medium heat. Taste and adjust seasoning if needed, then transfer to a serving plate and top with fresh scallions before serving hot.

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