Ingredients
Method
- Press tofu between paper towels with a heavy pot or books on top for 30 minutes to remove excess moisture.
- Cut pressed tofu into 1-inch cubes. Place 1/2 cup cornstarch in a large bowl and toss tofu cubes until evenly coated.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add tofu in a single layer and cook 3-4 minutes per side until golden and crispy. Remove to a plate.
- In the same skillet, add remaining 1 tablespoon oil. Add minced garlic and ginger, cooking for 30 seconds until fragrant.
- Whisk together honey, soy sauce, and rice vinegar in a small bowl. Pour into the skillet with garlic and ginger.
- Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Add to the skillet and stir constantly for 1-2 minutes until sauce thickens.
- Return crispy tofu to the skillet and gently toss to coat with the honey garlic sauce. Cook for another minute to heat through.
- Garnish with sliced green onions and sesame seeds. Serve immediately over rice or alongside vegetables.
Notes
Make sure tofu is well-pressed for best results. Sauce will continue to thicken as it cools. Store leftovers in refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.