Ingredients:

  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch (or arrowroot starch)
  • 1 tbsp soy sauce
  • 1 tbsp neutral oil, such as vegetable, canola, or peanut oil (for pan-frying)
  • 1/4 cup (60ml) honey (or maple syrup for a vegan version)
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar (or white vinegar)
  • 2-3 cloves garlic, minced
  • 1 tsp grated fresh ginger (optional)
  • 1 tsp cornstarch + 2 tbsp water (slurry)
  • Sliced green onions
  • Sesame seeds
  • Red pepper flakes

Instructions:

  1. Wrap the tofu in a clean towel. Place a heavy object on top and press for 30 minutes to remove excess moisture. Cut the pressed tofu into bite-sized cubes.
  2. In a bowl, toss the tofu cubes with soy sauce. Sprinkle with cornstarch and toss again until evenly coated. Ensure even coating!
  3. Heat oil in a non-stick skillet over medium-high heat. Add the tofu and cook for 3-4 minutes per side, turning until all sides are golden brown and crispy. Remove from the skillet and set aside.
  4. In the same skillet, reduce heat to medium. Add honey (or maple syrup), soy sauce, rice vinegar, garlic, and ginger (if using). Stir and bring to a simmer. Whisk together cornstarch and water to create a slurry. Stir the cornstarch slurry into the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
  5. Add the crispy tofu back into the skillet with the sauce. Gently toss to coat evenly. Cook for another 1-2 minutes to warm the tofu through.
  6. Serve hot over rice, quinoa, or noodles. Garnish with sesame seeds, green onions, and/or red pepper flakes.