📝 About This Recipe
Elevate the humble block of soy into a culinary masterpiece using the deep, complex notes of premium tamari, a traditional Japanese fermented seasoning. This dish balances the savory depth of aged soy with the bright zing of fresh ginger and a touch of maple sweetness, resulting in a lacquered finish that rivals any restaurant fare. Perfect for those seeking a gluten-free powerhouse of flavor, this tofu features a shattering crisp exterior and a custard-like center.
🥗 Ingredients
The Tofu Base
- 28 ounces Extra-firm tofu (two standard blocks, pressed for at least 30 minutes)
- 1/4 cups Cornstarch (for dredging)
- 2 tablespoons Arrowroot powder (optional, for extra crunch)
- 1/2 teaspoon Kosher salt
- 3 tablespoons Neutral oil (such as avocado or grapeseed oil)
Fermented Tamari Glaze
- 1/3 cups Tamari (ensure it is high-quality, fermented gluten-free soy sauce)
- 3 tablespoons Maple syrup (or dark brown sugar)
- 1 tablespoon Rice vinegar (for acidity)
- 1 teaspoon Toasted sesame oil (added at the end for aroma)
- 1 tablespoon Fresh ginger (finely grated or minced)
- 3 cloves Garlic (microplaned or crushed)
- 1/2 teaspoon Gochugaru (Korean chili flakes, or red pepper flakes for heat)
For Garnish
- 2 stalks Green onions (thinly sliced on a bias)
- 1 teaspoon Toasted white sesame seeds
- 1 teaspoon Black sesame seeds
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
Drain the tofu blocks and wrap them in a clean kitchen towel or paper towels. Place a heavy skillet or books on top and let press for 30 minutes to remove excess moisture; this is crucial for a crispy texture.
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2
While the tofu presses, whisk together the tamari, maple syrup, rice vinegar, grated ginger, minced garlic, and chili flakes in a small bowl. Set this glaze aside to allow the flavors to marry.
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3
Unwrap the pressed tofu and cut into 1-inch cubes or thick triangles, depending on your visual preference.
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4
In a large mixing bowl, combine the cornstarch, arrowroot powder, and salt. Toss the tofu cubes gently in the mixture until every side is evenly coated and looks chalky.
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5
Heat the neutral oil in a large non-stick or well-seasoned cast-iron skillet over medium-high heat until the oil shimmers.
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6
Add the tofu to the pan in a single layer, ensuring they aren't touching. You may need to work in two batches to avoid crowding, which causes steaming rather than frying.
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7
Fry the tofu for 3-4 minutes per side. Use tongs to rotate each piece until they are golden brown and crisp on all surfaces.
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8
Once the tofu is crispy, reduce the heat to medium-low. If there is excessive oil in the pan, carefully wipe it out with a bundled paper towel.
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9
Give the tamari glaze a quick stir and pour it directly over the tofu in the skillet. It will bubble and hiss immediately.
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10
Toss the tofu continuously for 1-2 minutes. The glaze will reduce quickly, thickening into a shiny, dark lacquer that clings to the tofu.
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11
Remove from heat just as the sauce becomes sticky and coats the tofu perfectly. Drizzle with the toasted sesame oil and toss one last time.
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12
Transfer to a serving platter and immediately garnish with sliced green onions, both types of sesame seeds, and fresh cilantro.
💡 Chef's Tips
Don't skip the pressing step; moisture is the enemy of a crispy crust. Use a microplane for the ginger and garlic to ensure they melt into the sauce without leaving chunky bits. Tamari is richer and less salty than standard soy sauce, so if substituting with soy sauce, reduce the amount by 25%. If the sauce thickens too fast, add a teaspoon of water to loosen it back to a glaze consistency. For the ultimate crunch, freeze the tofu in its packaging the day before, thaw it, then press it; this creates a 'meaty' honeycomb texture.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or coconut-infused basmati. Pair with stir-fried bok choy or garlicky snap peas for a balanced meal. Add to a vibrant Buddha bowl with shredded carrots, edamame, and pickled radish. Serve alongside a chilled glass of dry Riesling or a crisp Japanese lager. For a low-carb option, serve inside large butter lettuce cups with a squeeze of lime.