Ingredients:

  • 1 lb extra-firm tofu, patted dry and cubed
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp water
  • 6 stalks scallions, cut into 2-inch lengths
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp neutral oil

Instructions:

  1. Whisk together soy sauce, rice vinegar, maple syrup, toasted sesame oil, 1 tsp cornstarch, and water in a small bowl until the cornstarch is dissolved.
  2. In a large bowl, toss the cubed tofu with 3 tbsp cornstarch, salt, and black pepper until evenly coated.
  3. Heat 2 tbsp of neutral oil in a large non-stick skillet or wok over medium-high heat. Add tofu in a single layer and cook undisturbed for 3-4 minutes per side until a mahogany-colored crust forms. Remove tofu with a slotted spoon and set aside.
  4. Lower heat to medium and add 1 tbsp of neutral oil. Add minced garlic, grated ginger, and the white parts of the scallions, stir-frying for 60-90 seconds until fragrant.
  5. Return the crispy tofu to the pan. Whisk the sauce again and pour it over the tofu. Toss rapidly for 1-2 minutes until the sauce thickens into a glossy glaze.
  6. Stir in the green parts of the scallions at the last second and serve immediately.