Golden cubes with caramelized edges, a glossy savory glaze, and a middle that stays creamy - these tofu bites convert tofu skeptics in one batch, and they are done in about 25 minutes.
Why these work
- Pressing the tofu for even 10 minutes makes the difference between golden and soggy.
- Cornstarch is the secret to that shattery crust - no deep frying required.
- The glaze reduces right in the hot pan, so it clings to every cube.
Here's what you'll need
Use extra-firm tofu here - anything softer will fall apart when you toss it.
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- 1 tbsp neutral oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp maple syrup or honey
- 1 tsp rice vinegar
- 1 clove garlic, grated
- Sesame seeds and sliced green onions to finish
Here's how it comes together
- Press the tofu 10 minutes between paper towels with a heavy pan on top, then cut into 1-inch cubes.
- Toss the cubes gently with cornstarch until evenly dusted.
- Pan fry in oil over medium-high (or air fry at 400 F for 12 minutes), turning until every side is golden.
- Whisk the soy sauce, maple, vinegar, and garlic; pour it over the hot tofu and toss 60 seconds until glossy.
- Shower with sesame seeds and green onions and serve over rice or greens.
Things I learned while testing
- Do not stir constantly - let each side sit until it releases on its own, or you tear the crust.
- The glaze burns fast once it hits the pan; keep it to the final minute.
- Doubling the batch? Crisp in two rounds, glaze in one.
Make ahead and leftovers
- Pressed, cubed tofu keeps a day in the fridge, ready to cook.
- Leftovers reheat well in a hot pan or air fryer - skip the microwave to keep the crust.
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