Ingredients:

  • 14 oz (400g) Extra-firm tofu, pressed and cubed
  • 3 tbsp (24g) Cornstarch
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 3 tbsp (45ml) Neutral oil
  • 3 stalks (45g) Green onions, separated into white and green parts, thinly sliced
  • 1 tbsp (6g) Fresh ginger, minced
  • 2 cloves (6g) Garlic, minced
  • 2 tbsp (30ml) Soy sauce
  • 1 tbsp (15ml) Maple syrup
  • 1 tsp (5ml) Toasted sesame oil
  • 1 tsp (5ml) Rice vinegar

Instructions:

  1. Pat the cubed tofu thoroughly with paper towels to remove excess surface water. In a bowl, toss the cubes with cornstarch, salt, and pepper until every side is evenly coated in a thin, powdery layer.
  2. Heat the oil in the skillet over medium-high heat until it shimmers. Carefully add the tofu in a single layer. Sear without moving for 3-4 minutes per side until a mahogany-colored, shattering crust forms. Remove tofu from the pan and set aside on a plate.
  3. In the same pan, sauté the white parts of the green onions, ginger, and garlic for 60-90 seconds until the garlic is fragrant and the onions are translucent.
  4. Whisk the soy sauce, maple syrup, sesame oil, and rice vinegar together, then pour into the pan. Let the sauce bubble and thicken for 1 minute. Return the crispy tofu to the pan, tossing quickly to coat each piece in the glossy glaze.
  5. Remove from heat immediately and fold in the sliced green onion tops to maintain their vibrant color and crispness.