Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch dissolved in 1 tbsp water

Instructions:

  1. Pat the pressed tofu cubes thoroughly with paper towels. In a large bowl, toss the cubes with cornstarch, salt, and pepper until every side is evenly dusted and looks chalky. Note: Avoid clumps of starch for a smoother crust.
  2. Heat oil in a skillet over medium high heat.
  3. Add tofu in a single layer and fry for 3-5 minutes per side until edges are golden brown and the cubes release easily from the pan.
  4. Lower the heat to medium.
  5. Push tofu to the sides and add minced garlic and ginger to the center for 30 seconds until they smell fragrant.
  6. Pour in the soy sauce, syrup, vinegar, and sesame oil.
  7. Stir in the cornstarch slurry.
  8. Toss the tofu constantly for 1-2 minutes until the sauce transforms into a glossy, thick glaze that coats the cubes completely.