By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
40 min
Pan-Seared Tofu with Ginger-Tamari Glaze
Recipe GLPR3f2f4f3b3a26d6
Golden-crispy pan-seared extra-firm tofu cubes finished with a savory-sweet ginger-tamari glaze brightened by fresh lemon. A simple yet satisfying Asian-inspired main course that's plant-based and full of umami flavor.
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Ingredients
1 block extra-firm tofu, pressed and cut into 1-inch cubes
1/4 cup whole wheat flour
1 tablespoon neutral oil
1/4 cup fresh lemon juice
1/4 cup tamari or soy sauce
1/4 cup sweetener (brown sugar, maple syrup, or honey)
1 tablespoon fresh grated ginger
Directions
Press the tofu block using a tofu press or by wrapping it in a clean kitchen towel and placing a heavy weight on top for 15-20 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
Place the whole wheat flour in a shallow bowl. Lightly coat the tofu cubes with the flour, shaking off any excess.
Heat the oil in a large skillet over medium-high heat until shimmering. Carefully add the floured tofu cubes and cook for 4-5 minutes on each side until golden brown and crispy, working in batches if needed.
While the tofu is cooking, combine the lemon juice, tamari, sweetener, and grated ginger in a small bowl, stirring until the sweetener is fully dissolved.
Once all tofu cubes are browned, reduce heat to medium and pour the ginger-tamari glaze over the tofu. Toss gently to coat all pieces, cooking for 2-3 minutes until the glaze is heated through and coats the tofu evenly.
Transfer to a serving dish and serve warm. The tofu should remain crispy on the outside while absorbing the flavorful glaze.
Comments
Tofu and tamari are solid finds at Harris Teeter, Food Lion, Walmart, ALDI, and Kroger, making this skip-around ingredient-free. Cost runs roughly $2.50 per serving with tofu and oil as the main drivers, which is reasonable for a meatless weeknight. The stated 40 minutes is honest for pressing tofu and building the glaze, though a first-timer will lose five minutes to that step. This reheats well and serves a family equally whether they want protein or sides, but the tamari-forward profile is assertive enough that leftovers work best cold over rice or salad rather than as-is the next day.
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