Crisp-edged, tender-centered tofu is lacquered in Bachan’s Japanese barbecue sauce, delivering a savory-sweet umami punch with every bite. Simple yet addictive, it’s a weeknight-ready showstopper with bright scallion freshness.
Drain and press the tofu for at least 15 minutes to remove excess moisture; cut into bite-sized cubes.
Bring a pot of water to a gentle boil, add 1 teaspoon salt, and boil the tofu for about 3 minutes to firm it up; drain and pat dry.
In a bowl, toss the tofu cubes with flour, garlic powder, and black pepper until lightly coated.
Heat neutral oil in a skillet over medium-high heat. Fry the tofu, turning, until all sides are golden and crispy, about 6–8 minutes.
Transfer tofu to a bowl, drizzle with Bachan’s Japanese Barbecue Sauce, and toss to coat evenly.
Garnish with sliced scallions and serve hot.