I Really Didn’t Know About This Technique

2. Cut and Coat

Slice the tofu into cubes or rectangles. Toss gently in cornstarch until lightly coated — this helps create a crispy exterior when pan-fried.

3. Pan-Fry to Perfection

Heat oil in a skillet over medium heat. Add tofu and cook until golden and crispy on all sides, about 2–3 minutes per side.

4. Make the Sauce

In a small bowl, whisk together soy sauce, honey, garlic, vinegar, and sesame oil. Pour over the crispy tofu and cook for another 2–3 minutes, letting the sauce thicken and coat each piece.

5. Serve and Garnish

Serve hot, garnished with green onions and sesame seeds. Great over steamed rice, noodles, or tucked into lettuce wraps.

Final Thoughts

I really didn’t know about this technique — freezing tofu — but now that I do, there’s no going back. It’s a small step that leads to big flavor, better texture, and a whole new love for tofu-based dishes.

Whether you’re already a tofu fan or just tofu-curious, try this method once and prepare to be converted. Sometimes, it’s the smallest tweaks that bring the biggest taste breakthroughs.

Want more clever kitchen techniques like this? Let me know — or I can tailor this article to another “hidden gem” technique you’ve discovered!