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A plate of crispy brown seared tofu cubes

How To: Cook Tofu

Yield: 4 people

Description

If you can find Chinese rice wine, use it in place of the sherry. We prefer cream or sweet sherry—the extra sweetness helps with browning— but if you only have dry sherry, it works too.

Ingredients

  • 1 block (14-16 oz) firm or extra-firm tofu, drained and cut into medium-large cubes (see photo)
  • 1 tablespoon each: soy sauce and sherry (cream, sweet, or dry) or Chinese rice wine
  • 1 tablespoon neutral oil (such as canola or grapeseed)

Instructions

  • Toss tofu cubes with soy and sherry. Let marinate as time allows, 10 minutes up to overnight. When ready to cook, heat a large skillet over medium-high heat; drain tofu, pat dry, and toss with oil. When wisps of smoke start to rise from the pan, add tofu and cook, turning only once, until impressively brown on 2 sides, 7 to 8 minutes total.