It can be very frustrating when you take the time to prepare an ingredient carefully only to have it stick and break apart. While pressing out excess moisture is an essential first step, sticking usually comes down to protein chemistry, heat management, and patience during the cook.
Even after thorough pressing, tofu contains a high concentration of delicate soy proteins. When tofu hits a hot pan, those proteins instantly begin bonding with the microscopic pores of the metal. If the tofu is moved or flipped too soon, those bonds haven't had time to break, causing the exterior to tear away and stick to the pan.
To prevent this, ensure your pan is properly preheated before adding a high-heat cooking oil. Once the oil is shimmering and hot, add the tofu and leave it completely undisturbed for several minutes. As the tofu sears, the Maillard reaction occurs, creating a firm, golden crust. Once this crust forms, the tofu will naturally release from the surface on its own.
If you want an extra layer of insurance, lightly tossing your pressed tofu cubes in a thin layer of cornstarch before frying will create a crisp barrier that prevents the proteins from binding directly to the skillet.
