Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 3 tbsp cornstarch
  • 0.5 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp avocado or grapeseed oil
  • 0.25 cup floral honey
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 4 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 0.5 tsp red chili flakes
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, bias-cut

Instructions:

  1. Wrap the 14 oz extra firm tofu in a clean kitchen towel and place a heavy skillet on top for 20 minutes until the towel is damp and the tofu feels dense.
  2. Cut the tofu into 1 inch cubes and sprinkle with 0.5 tsp fine sea salt and 0.5 tsp black pepper. Note: Seasoning before the starch ensures flavor is locked into the protein.
  3. Toss the cubes with 3 tbsp cornstarch until every side is matte and fully coated.
  4. In a small bowl, combine 0.25 cup honey, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp ginger, and 0.5 tsp chili flakes.
  5. Heat 2 tbsp avocado oil in a pan over medium high heat and add the tofu in a single layer.
  6. Fry for 8 minutes, flipping occasionally until the exterior is golden brown and sounds hollow when tapped.
  7. Push tofu to the side, add 4 cloves minced garlic to the center, and cook for 30 seconds until the aroma fills the kitchen.
  8. Pour the honey mixture over the tofu and toss constantly for 3 minutes until the sauce bubbles and turns into a thick, mahogany glaze.
  9. Remove from heat immediately and sprinkle with 1 tbsp toasted sesame seeds and 2 stalks bias cut green onions.