Ingredients
- 14 ounces extra-firm tofu
- 3 tablespoons cornstarch divided
- 1 tablespoon olive oil for frying
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 teaspoons toasted sesame oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/4 teaspoon red chili flakes
- 1/4 cup vegetable broth
- Cooked rice for serving
- Green onions sliced, for garnish
- Sesame seeds for garnish
Instructions
- Wrap tofu in a clean towel and place a heavy object on top to press for 30 minutes. Cut into cubes.
- Toss tofu cubes with 2 tablespoons cornstarch until evenly coated.
- Heat olive oil in a pan over medium-high heat. Add tofu and fry until golden brown on all sides, about 10 minutes. Remove and set aside.
- In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, sesame oil, minced garlic, grated ginger, red chili flakes, vegetable broth, and the remaining cornstarch.
- Pour the sauce mixture into the pan used for frying tofu. Cook over medium heat until the sauce thickens, about 5 minutes.
- Add the fried tofu back into the pan and toss to coat with the sauce. Cook for an additional 2-3 minutes.
- Serve over cooked rice, garnished with green onions and sesame seeds.