Ingredients:

  • 14 oz extra-firm tofu, drained
  • 2 tbsp avocado oil
  • 2 tbsp cornstarch
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • 1 tsp rice vinegar

Instructions:

  1. Pat the tofu block firmly with paper towels to remove excess surface water. Tear the tofu into bite-sized, irregular chunks to increase surface area.
  2. In a medium bowl, whisk together the cornstarch, garlic powder, salt, and pepper. Toss the tofu chunks in the mixture until every side is lightly and evenly coated, shaking off any excess powder.
  3. Heat the oil in a skillet over medium-high heat until it shimmers. Add the tofu in a single layer and fry for 3–5 minutes per side without moving them, until mahogany-colored and firm.
  4. Reduce heat to low. Pour the whisked soy sauce, maple syrup, sriracha, and rice vinegar directly into the pan. Toss quickly for 30–60 seconds until the sauce thickens into a sticky lacquer.