Instructions

• Freeze the unopened 15-ounce block of extra-firm tofu for at least 3 hours (or up to 3 months). Do not unwrap before freezing—place the sealed package in the freezer.
• When ready to cook, remove the tofu from the freezer and unwrap it. Discard any loose frost or ice from the outside of the block, but do not tear the tofu; if ice is stuck to the block, leave it.
• Bring a pot large enough to fully submerge the tofu to a rolling boil. Gently lower the frozen tofu block into the boiling water.
• Return the water to a boil, then reduce the heat to a gentle simmer. Simmer the tofu for 15 minutes, turning the whole block once about halfway through (after roughly 7–8 minutes) so it heats evenly.
• Carefully remove the tofu from the water with tongs or a slotted spoon and place it on a paper towel–lined plate. Let it cool until you can handle it, blotting any excess surface moisture or remaining frost with paper towels.
• Cut the cooled tofu into 1/2- to 3/4-inch cubes.
• Heat a large skillet or wok over medium-high heat until hot. Add 3 tablespoons canola or grapeseed oil—enough to form a thin, even layer on the bottom of the pan—and let the oil warm about 1 minute.
• Add the tofu cubes in a single layer without crowding the pan (cook in batches if necessary). Let them cook undisturbed for 5 minutes on the first side.
• Using a heatproof spatula or tongs, flip the tofu pieces and continue cooking, turning as needed so all sides brown. Cook a few minutes on each remaining side until the tofu is lightly browned and crispy, about 10–12 minutes total.
• Remove the tofu from the pan and transfer to a paper towel–lined plate to drain. Use immediately as desired.