Photo: Photo: Randy Mayor; Styling: Cindy Barr
6 servings (serving size: about 1/2 cup)

Serve this as a first course for an Asian-themed meal, or make brown rice and steamed spinach to go with it for an entrée. Draining and pressing the tofu yields a crisp crust when pan-fried; it also helps the tofu absorb more flavor from the zesty pan sauce.

How to Make It

Step 1

Combine vinegar, mirin, soy sauce, sesame oil, 1/8 teaspoon salt, and 1/8 teaspoon red pepper in a medium bowl; stir with a whisk.

Step 2

Cut tofu crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels. Cut tofu into (1-inch) cubes. Sprinkle tofu with remaining 1/8 teaspoon red pepper.

Step 3

Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu to pan; sauté 8 minutes or until crisp, carefully turning to brown on all sides. Remove tofu from pan; keep warm. Heat remaining 1 tablespoon canola oil in pan. Add ginger and green onions to pan; sauté 30 seconds. Add garlic to pan; sauté 30 seconds or just until golden. Add ginger mixture to vinegar mixture; stir well. Pour vinegar mixture over tofu; sprinkle evenly with 1/4 teaspoon salt and sesame seeds.

Ratings & Reviews

portland's Review

March 08, 2014
taste was so so, nothing to repeat. i was disappointed that the flavors were mild for a korean- inspired dish.

Meremaid's Review

August 15, 2010
Another tasty Asian dinner! Sauce is delicious - quite tart with the vinegar. In a separate pan, we sauteed some onions, red peppers, and edamame beans in oil with some cayenne. We added the veggies in at the end. We also doubled the sauce, since it didn't look like very much sauce if you make it as written. yummy!

HiloFoodie's Review

June 22, 2011
Good flavors, but I'm still not that much of a tofu fan - hence the 3 stars. I liked the greens.

Beuhlak's Review

November 10, 2009
This recipe is a definite keeper! Even meat lovers will convert! I made a few small changes to make it suitable for a main course....I added chopped bok choy (about 4 stalks...probably add more next time) & a bell pepper to the ginger/garlic saute. I tossed the crispy tofu back in and poured the sauce over and server w/barley (cooked in chicken stock). The crispy tofu stays crispy! YUM! And...I agree with a previous reviewer....the portions are off. With the added vegi's & 16oz. of tofu, my mix made 4 decent portions (more veg/tofu than barley). 1/2 cup just doesn't seem like enough for a serving :) Definitely add your favorite vegi's, the sauce is enough to accomodate. Try it!

Saecca's Review

November 07, 2009
Super healthy and easy! The sauce is tasty, but I would probably not add as much pepper flakes. I only had regular sesame oil instead of dark and I used EVOO instead of Canola oil. I served it over a bed of spinach and brown rice. Looks nice when you plate.

monamcduff's Review

August 18, 2011
Absolutely delicious, great flavors too.

chef4myboys's Review

December 15, 2012

EllenDeller's Review

October 10, 2009
Tastiest tofu recipe I ever used, but the portion size is completely off. I did use slightly less tofu (10 oz.) but kept everything else the same, and my husband and I ate it all for dinner and probably could have eaten a bit more. My only change was to use snow peas instead of spinach and to use only 1 TB of oil--and I used peanut oil for extra flavor. Don't be afraid of the massive amount of ginger; it's perfect. This is really delicious, even for people who don't think they like tofu. Just be sure to press the tofu and get it good and dry before frying.

SarahMcloughlin's Review

January 02, 2011
Simple and delicious. My husband who is extremely picky loved it.

CookForUs's Review

September 16, 2009
This sounded good so we gave it a try. Good was not the word. Terrific. We loved it.