Ingredients:

  • 14 oz extra-firm tofu, pressed and drained
  • 3 tbsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 2 tbsp neutral oil
  • 1/3 cup honey
  • 4 cloves garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 1 tbsp toasted sesame seeds
  • 2 green onions, thinly sliced
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Wrap the 14 oz extra firm tofu in a clean kitchen towel and place a heavy weight on top for 15 minutes. Note: This is the most important step for a non soggy result.
  2. Cube the block. Slice the pressed tofu into 1 inch cubes. <small>Note: Keep them uniform so they cook at the same rate.</small>
  3. Season the starch. Whisk 3 tbsp cornstarch, 1 tsp garlic powder, and 1/2 tsp sea salt in a bowl.
  4. Dredge the cubes. Toss the tofu cubes in the starch mixture <strong>until every side is completely matte and chalky</strong>.
  5. Prep the aromatics. Whisk the 1/3 cup honey, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp ginger, and minced garlic in a small jar.
  6. Heat 2 tbsp oil in the skillet over medium high heat. Add tofu and cook for 10 minutes, flipping occasionally, <strong>until every side is golden brown and shattering</strong>.
  7. Clear the center. Push the tofu to the edges of the pan and pour the honey mixture into the center.
  8. Reduce the glaze. Let the sauce bubble for 2 minutes <strong>until it thickens into a slow moving syrup</strong>.
  9. The final toss. Quickly fold the tofu into the sauce and cook for 1 minute <strong>until the glaze clings to every cube like lacquer</strong>.
  10. Garnish and serve. Remove from heat and top with sesame seeds, green onions, and cilantro.