Ingredients:

  • 1 (14-ounce/400g) package extra-firm tofu, drained and pressed
  • 2 tablespoons cornstarch (25g)
  • 1 teaspoon garlic powder (5g)
  • ½ teaspoon onion powder (2.5g)
  • ¼ teaspoon ground black pepper (1.25g)
  • 3 tablespoons neutral oil, such as vegetable, canola, or peanut oil (45ml)
  • 3 tablespoons soy sauce or tamari (45ml)
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon maple syrup or honey (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1 clove garlic, minced (approx. 5g)
  • ½ teaspoon grated fresh ginger (approx. 2.5g)
  • 1 teaspoon sriracha, or to taste (optional, approx. 5g)
  • 1 tablespoon water (15ml)
  • 1 teaspoon cornstarch (5g)
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Remove the tofu from its package, drain the liquid. Wrap the tofu in several layers of paper towels and place it under a heavy object (like a stack of books) for at least 15 minutes to remove excess water. This is crucial for crispy tofu!
  2. Cut the pressed tofu into ¾-inch cubes.
  3. In a bowl, combine cornstarch, garlic powder, onion powder, and black pepper. Add the tofu cubes and toss gently until evenly coated.
  4. Heat oil in a large skillet over medium-high heat. Add the coated tofu in a single layer, making sure not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and crispy.
  5. While the tofu is cooking, whisk together soy sauce (or tamari), rice vinegar, maple syrup (or honey), sesame oil, minced garlic, grated ginger, sriracha (if using), water, and cornstarch in a small bowl.
  6. Pour the sauce into the skillet with the crispy tofu. Cook for 1-2 minutes, stirring gently, until the sauce thickens and coats the tofu.
  7. Remove from heat and garnish with sesame seeds and chopped green onions, if desired. Serve immediately.