Crisp Pan-Fried Tofu with Dipping Sauce (Jian Dou Fu)

The story

Chinese home cooks fry tofu cubes undisturbed — no flipping, no breading — which builds a shell that actually stays crisp. The dip is the same garlic-soy-vinegar trio used across China for dumplings.

Ingredients (6 + pantry staples)

• Extra-firm tofu — 1 block (14 oz / 400 g), pressed 10 min, cubed
• Soy sauce — 2 tbsp
• Black vinegar — 1 tbsp
• Garlic — 2 cloves, grated
• Scallions — 1, sliced
• Toasted sesame oil — 1 tsp

Pantry staples used (don't count toward the 6): cooking oil. Not stocked yet? See the pantry page.

Steps

1. Fry tofu cubes in a thin layer of oil over medium-high, undisturbed, 3–4 minutes per side until golden on 2–3 sides.
2. Mix the dip: soy, vinegar, garlic, scallions, sesame oil, 1 tbsp water.
3. Serve tofu hot with the dip alongside, or pour it over.

Swaps

Pressed tofu keeps a week — fry a double batch for lunches. Same dip is perfect for dumplings and boiled greens.