This recipe is one of the ones I make most for dinner. It’s fried tofu wrapped in a caramelized ginger, sugar, and soy sauce mixture. My mom made this dish a lot while I was growing up, and it’s my favorite recipe that I’ve learned from her.

After helping me move into my new apartment two months ago, my mom bought me 16 packages of tofu (thanks Costco…). So I have had plenty of opportunities to practice this recipe over the last couple of weeks. The key to a pretty tofu is to pan fry it on low heat but for longer time. I know, this is takes longer which is not the best if you’re already hungry. But if you let the tofu sizzle all its water out and get fully dehydrated your tofu skin will be so perfectly crispy, every minute will be worth it. To make the tofu cook faster, blot each tofu with a paper towel before placing it into the pan for frying.

This dish is best served with rice, and green vegetables as a side dish. The best part is — it’s healthy and vegan too! The tofu comes out crispy on the outside, soft on the inside.