Ingredients:

  • 16 oz extra-firm tofu
  • 3 tbsp cornstarch
  • 0.5 tsp fine sea salt
  • 0.5 tsp garlic powder
  • 2 tbsp neutral high-smoke point oil
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 1 tsp cornstarch for the sauce slurry

Instructions:

  1. Drain and press the tofu. Wrap the block in a clean lint free towel and place a heavy cast iron skillet or a couple of cookbooks on top for 15 minutes.
  2. Tear the tofu into pieces. Instead of cutting, use your hands to rip the tofu into bite-sized, irregular chunks until you see jagged, rough edges.
  3. Prepare the dredging station. In a large bowl, whisk 3 tablespoons of cornstarch, salt, and garlic powder together.
  4. Coat the tofu thoroughly. Add the pieces to the bowl and toss vigorously until every surface is covered in a dry, chalky white powder.
  5. Mix the sticky glaze. Whisk the soy sauce, maple syrup, vinegar, ginger, minced garlic, sesame oil, sriracha, and the 1 teaspoon of cornstarch in a small bowl.
  6. Heat the skillet. Add 2 tablespoons of oil to your pan over medium high heat until the oil is shimmering and just starting to faintly smoke.
  7. Sear the tofu. Place the pieces in a single layer and cook for 8-10 minutes, turning every 2 minutes until all sides are deep golden brown and feel hard to the touch.
  8. Thicken the sauce. Lower the heat slightly and pour the glaze over the tofu, stirring constantly for 1-2 minutes until the liquid bubbles and turns into a glossy, thick syrup.
  9. Finish and serve. Remove from heat immediately once the sauce has shrink wrapped around the tofu to prevent the sugars from burning. > Chef's Tip: Don't crowd the pan! If the tofu pieces are touching, they will steam each other and turn soft. Cook in two batches if your skillet isn't large enough to keep at least half an inch of space between the pieces.