Firm tofu gets coated in cornstarch then pan-seared until browned on both sides. The sweet and sour sauce is added to the seared tofu and as it sizzles in the hot pan, creating a thick, glossy glaze that adheres to the tofu. This is a fast and easy way to make intensely flavorful tofu. If you use tamari instead of soy sauce, this dish is 100% gluten-free.
Pan-Seared Tofu with a Sweet and Sour Sticky Glaze
Ingredients
1# firm tofu
1/4 cup cornstarch
2 tablespoons olive oil or vegetable oil
Glaze
1/3 cup water
1 1/2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon honey
1/2 tablespoon sesame oil
2 teaspoons unseasoned rice vinegar (if you have black vinegar, even better although not gluten-free)
Directions
- Pat tofu dry. Cut it into 6 rectangles (width-wise) about 1/2 inch thick. Place the tofu slices in a bowl and sprinkle with cornstarch. With your hands rub the cornstarch so it coats both sides.
- Heat a 10″ non-stick skillet over medium-high heat, add the oil. Place tofu in the skillet, brown for about 3-5 minutes per side.
- While the tofu is browning, in the same bowl you used for the tofu, whisk together the glaze ingredients, water through rice vinegar.
- Once the tofu has browned on both side, pour the sauce over the tofu. It will bubble up. Cook the sauce until it forms a thick glaze. Turn the tofu over so it gets coated on both sides.
Note: You can cube the tofu into 1-inch squares instead of the rectangular shape. This increases the surface area for more browning. Serve tofu with brown rice, noodles or steamed veggies.
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