After years of soggy tofu disasters, I finally cracked the code. This method gets you golden, crispy tofu EVERY TIME. No more mushy disappointments!
Wrap tofu in clean kitchen towel, place heavy pan on top, press for 30 minutes. Or use a tofu press. This removes water = crispy tofu. Skip this = soggy sadness.
Cut into 1-inch cubes. Toss with soy sauce and sesame oil. Let marinate 10 minutes. Then toss with cornstarch until evenly coated. The cornstarch creates that crispy crust!
Heat pan over medium-high with oil. Add tofu in single layer - DON'T MOVE IT for 3-4 minutes! Let it develop a golden crust. Then flip and repeat. Resist the urge to stir constantly!
Emma's Top Tip: The secret is PATIENCE. Let each side cook undisturbed until golden. That's how you get crispy exterior while keeping creamy interior. Moving it too much = no crust!