1: Prep the Tauhu (Don’t Skip This!)
Before you begin cooking, tauhu needs to be pressed. Believe in me: this is a game changer. Tauhu is packed in water, so if you do not press it, it will certainly be soggy and not crispy.

Here’s how to do it:

• Remove the tauhu from its package and wrap it in a clean paper towels or kitchen towel.
• Place it on a plate and set something heavy on top—like a cast-iron skillet, a few cans, or a big cookbook.
• Let it sit for 15 to 20 minutes while you prepare the rest of your ingredients.

Pressing gets rid of excess moisture, making it easier for the tauhu to soak up the marinade and crisp up in the pan.

2: Cut It Into Bite-Sized Pieces
After pressing, cut your tauhu into cubes, triangles, or even strips—whatever feels right for your dish. Personally, I go for cubes because they’re easy to cook evenly. (Plus, they look cute. Is that just me?)

3: Marinate for Maximum Flavor
For the marinade, Combine the ingredients in a bowl : soy sauce, sesame oil, garlic powder, and ginger. Toss the tauhu pieces in the marinade and set aside for a minimum of 10 minutes. For a more potent flavor, if you have the time, let the dish soak for an hour in the refrigerator.

4: Coat with Cornstarch
Here’s the secret to crispy tauhu: a light dusting of cornstarch. After marinating, sprinkle the cornstarch over the tauhu and gently toss to coat. The cornstarch creates a beautiful golden crust when fried.

5: Pan-Fry Like a Pro
Heat a splash of oil in a non-stick skillet over medium-high heat. Once the oil is hot (you’ll know it’s ready when it shimmers), add the tauhu pieces in a single layer. Don’t crowd the pan—cook in batches if you need to.
Here the tofu is cooked for about 3-4 minutes per side, flipping at intervals using tongs or a spatula until it is golden brown and crisp on both sides.

6: Serve and Savor Tauhu recipe
Once your tauhu is cooked, transfer it to a plate lined with paper towels to drain any excess oil. Garnish with chopped scallions, sesame seeds, or a sprinkle of chili flakes for some heat. Serve it as a snack, over steamed rice, or in a fresh salad—it’s hard to go wrong.