Ingredients:

  • 1 block (14 ounces / 400g) extra-firm tofu, pressed
  • 2 tablespoons (30ml) vegetable oil (such as canola or sunflower)
  • 2 tablespoons (30ml) cornstarch (cornflour in the UK)
  • 1 tablespoon (15ml) sesame seeds, toasted (optional)
  • Pinch of salt and freshly ground black pepper
  • 1/4 cup (60ml) soy sauce or tamari (for gluten-free)
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) honey or maple syrup (for vegan)
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) cornstarch (cornflour again!)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons (30ml) water
  • 1 teaspoon sesame seeds, toasted (for garnish)
  • 1 green onion, thinly sliced (for garnish)

Instructions:

  1. Wrap tofu in paper towels and press for at least 15 minutes (or use a tofu press).
  2. Cut the pressed tofu into bite-sized cubes.
  3. Toss the tofu cubes with cornstarch, salt, and pepper until evenly coated.
  4. Heat vegetable oil in a large skillet over medium-high heat. Add the tofu in a single layer (work in batches if necessary). Cook, flipping occasionally, until golden brown and crispy on all sides.
  5. Whisk together soy sauce, rice vinegar, honey/maple syrup, sesame oil, cornstarch, garlic, ginger, red pepper flakes (if using), and water in a small bowl.
  6. Once the tofu is crispy, pour the sauce into the skillet. Cook, stirring constantly, until the sauce thickens and coats the tofu evenly (about 1-2 minutes).
  7. Sprinkle with toasted sesame seeds and green onions. Serve immediately.