Ingredients

4 tablespoons soy sauce

4 tablespoons cornstarch

16 ounces super firm tofu, cubed and pressed

2 tablespoons high heat oil

¼ cup soy sauce

2 tablespoons cornstarch

1 tablespoon brown sugar

1 tablespoon rice vinegar

½ lime

2 tablespoons sesame oil

2 garlic cloves, minced

2 tablespoons minced ginger

2 tablespoons sesame seeds, plus more for garnish

¼ cup sliced green onion, optional

Instructions

Step 1: In a large bowl, combine 4 tablespoons soy sauce and 4 tablespoons cornstarch. Add the cubed tofu and toss to fully coat. Set aside while preparing the sauce.

Step 2: In a separate bowl or jar, mix ¼ cup soy sauce, 2 tablespoons cornstarch, brown sugar, rice vinegar, juice of ½ lime, sesame oil, minced garlic, and minced ginger. Set aside.

Step 3: Heat 2 tablespoons high heat oil in a large pan over high heat. Once hot, add the tofu carefully. Cook until most sides are golden and crispy, turning as needed.

Step 4: Reduce heat to a simmer and pour in the prepared sauce carefully. Cover with a lid and cook for 2 to 5 minutes until the sauce thickens and coats the tofu.

Step 5: Serve the tofu hot or cold. Garnish with sesame seeds and sliced green onions if desired.

Tips & Variations

Press the tofu well to remove excess moisture for extra crispiness before coating.

For a spicier kick, add a pinch of red pepper flakes or a drizzle of chili oil to the sauce.

Use tamari instead of soy sauce for a gluten-free option.

Serve over steamed rice or toss with cooked noodles for a complete meal.

FAQs

Can I use regular tofu instead of super firm tofu?

Super firm tofu works best because it holds its shape and crisps well. If you use regular or firm tofu, press it thoroughly to remove excess moisture, but the texture may be softer.

Is this recipe vegan and gluten-free?

The recipe is vegan as written. To make it gluten-free, choose gluten-free tamari or soy sauce and ensure all other ingredients like rice vinegar and brown sugar are gluten-free certified.