Ingredients:

  • 16 oz extra-firm tofu, pressed and cubed
  • 3 tbsp cornstarch
  • 0.5 tsp sea salt
  • 2 tbsp neutral oil (grapeseed or avocado oil)
  • 3 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • 1 tsp cornstarch (for sauce stabilization)
  • 2 tbsp fresh ginger, minced
  • 4 cloves garlic, minced
  • 3 green onions, sliced (whites and greens separated)
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Slice the pressed tofu into 1-inch cubes. In a large bowl, toss the cubes with 0.5 tsp sea salt and 3 tbsp cornstarch until every side is chalky and dry.
  2. In a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, maple syrup, sriracha, and 1 tsp of cornstarch until the starch is fully dissolved.
  3. Heat 2 tbsp of neutral oil in a heavy-bottomed skillet or wok over medium-high heat. Add the tofu in a single layer, leaving space between pieces.
  4. Let it cook undisturbed for 4 minutes until the bottom is golden brown and releases easily. Flip and repeat on all sides. This should take about 10 minutes total.
  5. Push the crispy tofu to the outer edges of the pan. In the center, add the minced ginger, garlic, and the white parts of the green onions to the residual oil. Sauté for 1 minute until fragrant but not browned.
  6. Pour the sauce mixture into the pan. Toss the tofu constantly for 2 minutes until the sauce bubbles and transforms into a glossy, dark glaze.
  7. Remove from heat immediately. Sprinkle with the green onion tops and toasted sesame seeds before serving.