Ingredients:

  • 14 oz extra firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp maple syrup
  • 1 tsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 1 tbsp water

Instructions:

  1. Wrap the tofu block in paper towels and place a heavy object on top for 20-30 minutes. Cut into 1-inch cubes.
  2. In a bowl, toss the tofu cubes gently with cornstarch, garlic powder, and salt until a thin layer covers every side.
  3. Heat oil in a non-stick skillet over medium-high heat. Fry tofu in a single layer for 2-3 minutes per side until mahogany-colored and crisp. Remove and set on a wire rack.
  4. Reduce heat to medium. Sauté minced garlic and ginger for 30 seconds until fragrant.
  5. Pour in soy sauce, maple syrup, and rice vinegar. Simmer for 1-2 minutes until the sauce bubbles and thickens.
  6. Return the tofu to the pan, tossing rapidly for 60 seconds until every cube is coated in the glossy glaze.