Crispy cornstarch-crusted tofu cubes tossed in a sweet, savory garlic-soy glaze served over fluffy jasmine rice with sesame seeds and scallions.
Press tofu thoroughly before cubing—excess moisture prevents crisping. Wrap in paper towels and weight with a plate for 15 minutes. Coat tofu in cornstarch just before frying; let it sit coated for 2–3 minutes so the starch adheres better and creates a crispier shell.
Make-ahead: Cook rice and prepare glaze up to 1 day ahead. Fry tofu and toss with glaze just before serving for maximum crispness. Fry tofu in batches if needed to avoid crowding the pan; overcrowding lowers oil temperature and results in soggy tofu.
Ingredients
Scale
Measurement units
- 14 oz firm tofu (Press between paper towels for 15 minutes to remove excess moisture)
- ½ cup cornstarch (1 ½ tablespoons plus ½ cups, divided)
- 3 tbsp vegetable oil (For pan-frying tofu)
- 6 garlic cloves
- ⅓ cup soy sauce (Low-sodium preferred)
- 2 tbsp rice vinegar
- 3 tbsp maple syrup (For sweetness and glaze body)
- 1 tbsp sesame oil (Drizzled at the end for aroma)
- 1 tbsp ginger
- ¼ tsp red pepper flakes (For subtle heat)
- 1 ½ tbsp cornstarch slurry (To thicken glaze)
- 1 ½ cups jasmine rice
- 2 ¼ cups water (3 tablespoons plus 2 ¼ cups, divided)
- 3 tbsp sesame seeds (For garnish)
- 3 scallions (For garnish and brightness)
- salt (To taste)
Ingredients
Scale
Measurement units
- 14 oz firm tofu (Press between paper towels for 15 minutes to remove excess moisture)
- ½ cup cornstarch (1 ½ tablespoons plus ½ cups, divided)
- 3 tbsp vegetable oil (For pan-frying tofu)
- 6 garlic cloves
- ⅓ cup soy sauce (Low-sodium preferred)
- 2 tbsp rice vinegar
- 3 tbsp maple syrup (For sweetness and glaze body)
- 1 tbsp sesame oil (Drizzled at the end for aroma)
- 1 tbsp ginger
- ¼ tsp red pepper flakes (For subtle heat)
- 1 ½ tbsp cornstarch slurry (To thicken glaze)
- 1 ½ cups jasmine rice
- 2 ¼ cups water (3 tablespoons plus 2 ¼ cups, divided)
- 3 tbsp sesame seeds (For garnish)
- 3 scallions (For garnish and brightness)
- salt (To taste)
Instructions
Press and cube the tofu
Wrap firm tofu (14 ounce) in paper towels and place on a cutting board. Weight with a plate and let sit for 15 minutes to remove excess moisture.
Unwrap tofu and cut into 3/4-inch cubes on the cutting board.
Equipment: paper towels
Prepare glaze ingredients
Mince garlic cloves and ginger (1 tablespoon) into fine pieces.
In a small bowl, whisk together soy sauce (⅓ cup), rice vinegar (2 tablespoon), maple syrup (3 tablespoon), sesame oil (1 tablespoon), minced garlic cloves, minced ginger (1 tablespoon), and red pepper flakes (¼ teaspoon) (if using). Set aside.
In a separate small bowl, mix cornstarch (1 ½ tablespoon) with water (3 tablespoon) until smooth. Set aside.
Equipment: small bowl
Cook jasmine rice
Rinse jasmine rice (1 ½ cup) under cold water (2 ¼ cup) in a fine-mesh strainer until water (2 ¼ cup) runs clear.
In a small saucepan, bring water (2 ¼ cup) to a boil. Add rinsed rice and stir once. Reduce heat to low, cover, and simmer until rice is tender and water (2 ¼ cup) is absorbed, about 18 minutes.
Remove from heat and let rice rest, covered, for 5 minutes. Fluff with a fork.
Equipment: small saucepan
Coat and fry tofu
Place cornstarch (½ cup) in a shallow bowl. Working in batches, toss tofu cubes in cornstarch (½ cup) until all sides are evenly coated. Let coated tofu sit for 2–3 minutes.
Heat vegetable oil (3 tablespoon) in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
Carefully add tofu cubes to the hot oil in a single layer (work in batches if needed). Fry without stirring for 3–4 minutes until the bottom is golden and crispy.
Stir and fry for another 3–4 minutes, turning cubes to crisp all sides. Transfer fried tofu to a paper towel–lined plate.
Equipment: large skillet or wok
Make and coat tofu in glaze
Pour the prepared glaze into the same skillet over medium heat. Bring to a gentle simmer, stirring occasionally, for 2 minutes.
Stir cornstarch slurry (1 ½ tbsp) to recombine, then slowly pour it into the simmering glaze while whisking constantly to prevent lumps. Simmer for 1–2 minutes until the glaze thickens and coats the back of a spoon.
Return fried tofu to the skillet and gently toss until all cubes are evenly coated in the sticky glaze. Remove from heat.
Toast sesame seeds and slice scallions
In a small dry skillet over medium heat, toast sesame seeds (3 tablespoon), stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Transfer to a small bowl.
Slice scallions thin on the bias, separating white and light green parts from dark green tops.
Equipment: small bowl
Assemble bowls
Divide fluffed jasmine rice evenly among 4 bowls.
Top each bowl with sticky glazed tofu cubes, dividing evenly.
Sprinkle toasted sesame seeds and sliced scallions over each bowl. Serve immediately.
Before you cook
Cook notes
- • Press tofu thoroughly before cubing—excess moisture prevents crisping. Wrap in paper towels and weight with a plate for 15 minutes.
- • Coat tofu in cornstarch just before frying; let it sit coated for 2–3 minutes so the starch adheres better and creates a crispier shell.
- • Fry tofu in batches if needed to avoid crowding the pan; overcrowding lowers oil temperature and results in soggy tofu.
- • The cornstarch slurry thickens the glaze as it simmers; add it gradually and stir constantly to avoid lumps.
- • Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant before garnishing.
- • Make-ahead: Cook rice and prepare glaze up to 1 day ahead. Fry tofu and toss with glaze just before serving for maximum crispness.
- • For extra umami depth, add 1 tsp miso paste to the glaze when whisking.
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