Making tofu delicious, and dare I say craveable, is actually simple, if you follow this method: press firm tofu to extract excess water, pan fry until golden and crisp, and baste in a sweet, sour, spicy, umami sauce.
- 1 12-oz. block firm tofu, pressed, cut into cubes
- ¼ cup soy sauce
- 3 tablespoons honey (or maple syrup or sugar)
- 3 tablespoons rice vinegar (or other vinegar)
- 1-3 teaspoons chili garlic sauce or red pepper flakes
- 1 ½” piece ginger, chopped
- 1/4 to 1/2 cup neutral oil, such as canola or grapeseed, enough to cover the bottom of skillet
- Optional: toasted sesame seeds, cilantro, sliced scallions, and steamed rice and cooked veggies (for serving)
- Whisk soy sauce, honey, rice vinegar, chili, and ginger in a small bowl.
- Heat oil in a large nonstick skillet over medium-high. Cook tofu until very crisp and dark brown underneath, 3–4 minutes. Turn and repeat on opposite side.
- Discard excess oil.
- Return skillet with tofu to medium-high heat and add soy sauce mixture. Cook, basting tofu occasionally, until glaze is syrupy and thick enough to coat a spoon, about 4 minutes.
- Divide among plates. Drizzle with glaze, then top with scallions, cilantro, and sesame seeds. Serve with rice and veggies alongside.
