Ingredients:

  • 1 (14 ounce / 397g) package extra-firm tofu, drained and pressed
  • 2 tablespoons / 30ml cornstarch (or tapioca starch)
  • 1 teaspoon / 5ml garlic powder
  • 1/2 teaspoon / 2.5ml salt
  • 1/4 teaspoon / 1.25ml black pepper
  • 2 tablespoons / 30ml neutral oil (such as vegetable or canola oil)
  • 1/4 cup / 60ml soy sauce (or tamari for gluten-free)
  • 2 tablespoons / 30ml maple syrup (or honey or brown sugar)
  • 2 tablespoons / 30ml rice vinegar
  • 1 tablespoon / 15ml sesame oil
  • 1 tablespoon / 15ml grated fresh ginger
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon / 5ml cornstarch (mixed with 1 tablespoon / 15ml water to make a slurry)
  • 1 tablespoon / 15ml sesame seeds
  • 1 green onion, thinly sliced

Instructions:

  1. Drain the tofu and wrap it in paper towels. Place it between two plates and weigh it down with heavy objects for at least 15 minutes (or use a tofu press according to its instructions).
  2. Cut the pressed tofu into 1-inch cubes.
  3. In a bowl, combine cornstarch, garlic powder, salt, and pepper. Add the tofu and toss to coat evenly.
  4. Heat oil in a large skillet over medium-high heat. Add the tofu in a single layer (work in batches if necessary) and cook until golden brown and crispy on all sides.
  5. While the tofu cooks, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a small bowl.
  6. Pour the glaze into the skillet with the cooked tofu. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the glaze thickens.
  7. Remove from heat and garnish with sesame seeds and green onion. Serve immediately.