Pan-Crisped Tofu with Soy-Ginger Glaze
Firm tofu pressed and pan-fried until golden, then coated in a savory-sweet soy-ginger glaze. This asian-inspired vegetarian (vegan, gluten-free) ready in about 28 minutes pairs Firm tofu, Soy sauce, Rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz Firm tofu
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp, minced Ginger
- 1 tsp Brown sugar
- 1 tsp Sesame oil
- 1 tbsp Cornstarch
Instructions
- Step 1: Press tofu: Wrap tofu in paper towels and place a heavy pan on top for 15 minutes to remove excess water. Cut into 1/2-inch cubes.
- Step 2: Heat 1 tsp sesame oil in a skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes, flipping occasionally, until golden brown on all sides.
- Step 3: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp minced ginger, 1 tsp brown sugar, and 1 tbsp cornstarch. Pour mixture over tofu, stirring constantly until glaze thickens and coats tofu (about 2 minutes).
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Crisped Tofu with Soy-Ginger Glaze take to make?
Total time is about 28 minutes (20 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Crisped Tofu with Soy-Ginger Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Pan-Crisped Tofu with Soy-Ginger Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Crisped Tofu with Soy-Ginger Glaze for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Crisped Tofu with Soy-Ginger Glaze vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
