Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 3 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp neutral oil
  • 3 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 tsp sriracha
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. Wrap the tofu block in parchment paper and place a heavy weight on top for at least 15 minutes to remove excess water.
  2. Cut the pressed tofu into uniform 1-inch (2.5cm) cubes.
  3. In a bowl, toss the cubes gently with cornstarch, salt, and pepper until every side is lightly dusted, then shake off any excess powder.
  4. Heat neutral oil in a skillet over medium-high heat. Add tofu in a single layer and sear for 3-5 minutes per side until a mahogany-colored crust forms.
  5. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, toasted sesame oil, minced ginger, minced garlic, and sriracha.
  6. Pour the glaze into the skillet and reduce over high heat until it becomes a thick syrup.
  7. Flash-toss the tofu in the thickened glaze to coat evenly without overcooking.
  8. Garnish with toasted sesame seeds and sliced green onions before serving.