Extra-Crispy Tofu with Sticky Garlic–Soy Glaze
Step 1 · Press the Tofu
Drain the tofu. Wrap in a clean towel or paper towels. Place on a plate, add a second plate on top, and weight it. Press for 15–30 minutes. Shortcut: Microwave the tofu for 2 minutes, then blot very dry.
Step 2 · Cut and Blot Tofu
Cut tofu into cubes or tear into rough chunks. Blot once more. The drier it is, the better it crisps.
Step 3 · Mix Dry Coating
In a bowl, mix cornstarch, onion powder, garlic powder, salt, pepper, and baking powder (if using). Set aside.
Step 4 · Coat the Tofu
Put tofu in a large bowl. Add soy sauce and avocado oil. Toss gently until lightly glossy. Sprinkle over the dry coating and toss until every piece is evenly dusted. Let rest for 5 minutes.
Step 5 · Brown the Tofu
Heat a wide pan over medium-high. Add avocado oil. Add tofu in a single layer with space between pieces. Do not move for 2–3 minutes. Flip and brown other sides until deeply golden and crisp, 10–14 minutes total.
Step 6 · Steam and Re-crisp Tofu
Turn heat down to medium or medium-low. Add water. Immediately cover the pan. Keep heat on for 30–45 seconds. Uncover, turn heat back to medium-high, and cook until all moisture evaporates and the tofu re-crisps, 30–60 seconds.
Step 7 · Prepare the Glaze
In a small pan or bowl, combine all glaze ingredients except the slurry. Simmer gently for 30–60 seconds until fragrant. If thickening, stir in the cornstarch slurry and cook until glossy, 10–15 seconds. Remove from heat.
Step 8 · Glaze the Tofu
Turn heat off under the tofu. Pour glaze over tofu. Toss gently for 10–15 seconds, just until coated and glossy.
Step 9 · Serve and Garnish
Serve immediately. Optional: Garnish with sesame seeds, sliced scallions, or lime zest or juice.