Ingredients:

  • 1 lb extra-firm tofu, pressed and cubed
  • 3 tbsp cornstarch
  • 1/2 tsp sea salt
  • 2 tbsp avocado oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/4 tsp black pepper

Instructions:

  1. Press the extra-firm tofu for at least 15 minutes using a tofu press or a heavy cast-iron skillet on top of paper towels, then cut into 1-inch cubes.
  2. In a medium bowl, toss the tofu cubes with cornstarch and salt until every side is evenly coated.
  3. For stovetop: Heat avocado oil over medium-high heat; fry tofu in a single layer for 3-4 minutes per side until mahogany-colored. For air fryer: Preheat to 400°F (200°C), spray lightly with oil, and air fry for 12-15 minutes, shaking halfway through.
  4. Whisk together soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and black pepper in a small bowl.
  5. Pour the glaze into the pan with the cooked tofu (or a separate skillet), increase heat to medium, and toss constantly until the sauce reduces and clings to the tofu.