Ingredients:

  • 1 block (14-16 oz / 400-450g) extra-firm tofu, pressed
  • 2 tablespoons cornstarch (cornflour)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil (for frying)
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons honey (or maple syrup for vegan option)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha (or other chili sauce, adjust to taste)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 teaspoon ginger, minced (or grated)
  • Sesame seeds (for garnish, optional)
  • Chopped green onions (scallions) (for garnish, optional)

Instructions:

  1. Remove tofu from packaging. Press tofu to remove excess water (at least 15 minutes). Cut the pressed tofu into 1-inch cubes (2.5 cm).
  2. In a bowl, combine cornstarch, salt, and pepper. Toss the tofu cubes in the mixture until evenly coated.
  3. In a separate bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sriracha, sesame oil, garlic, and ginger.
  4. Heat vegetable oil in a large skillet over medium-high heat. Add the coated tofu cubes in a single layer (work in batches if necessary). Cook, turning occasionally, until golden brown and crispy on all sides (approximately 8-10 minutes).
  5. Pour the sticky sauce into the skillet with the crispy tofu. Stir continuously until the sauce thickens and coats the tofu evenly (approximately 2-3 minutes).
  6. Remove from heat. Sprinkle with sesame seeds and chopped green onions (if using). Serve immediately over rice or noodles.