Recipes Pan-Seared Tofu 5.0 (1) 2 Reviews Here’s how to get that perfect, crispy pan sear for your tofu. Slideshow: Terrific Tofu Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 2 to 4 Ingredients One 14 ounce (396g) package firm tofu, drained and rinsed 2 tablespoons grapeseed or canola oil (or other high flashpoint oil) Directions Pat the tofu dry with paper towels to remove excess water. Cut into 1-inch slices. Heat a large skillet over high heat. Add the oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Sear each side for 1-2 minutes, or until at least 2-3 sides are golden and crisped. Drain on paper towels. Rate it Print