Crispy Garlic Ginger Glazed Tofu

Wrap the extra-firm tofu block in a clean kitchen towel or paper towels. Place a heavy skillet or book on top to press out excess moisture for 15 minutes, then cut the tofu into 1-inch cubes.

💡 Tip: Pressing the tofu is essential for getting a truly crispy exterior texture.

In a small bowl, whisk together the minced garlic, grated ginger, soy sauce, maple syrup, and rice vinegar until smooth, then set the glaze mixture aside.

💡 Tip: You can add a pinch of red pepper flakes here if you prefer heat.

Place the pressed tofu cubes into a large mixing bowl, sprinkle the cornstarch evenly over them, and toss gently until every piece is thoroughly and lightly coated.

💡 Tip: Coat the tofu right before frying so the cornstarch doesn't become soggy.

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and fry for about 8 to 10 minutes, turning occasionally, until all sides are golden brown and crisp.

💡 Tip: Avoid overcrowding the pan; fry in batches if your skillet is small.

Pour the prepared garlic-ginger sauce directly into the skillet with the crispy tofu. Toss quickly for 1 to 2 minutes until the sauce bubbles, thickens, and glazes the cubes perfectly. Remove from heat.

💡 Tip: The glaze thickens fast due to the residual cornstarch on the tofu.

Drizzle the toasted sesame oil over the glazed tofu, then garnish generously with sliced green onions and toasted sesame seeds before serving hot.