Ingredients
- 1 16-ounce block extra-firm tofu
- 3 tablespoons cornstarch divided
- 3/4 teaspoon paprika
- Dash of salt
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1-inch piece ginger peeled and minced
- 4 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons toasted sesame oil
- 2 teaspoons rice vinegar
- 3 tablespoons packed dark brown sugar
- 2 tablespoons sesame seeds
- Pinch of red pepper flakes
- Green onions chopped (for garnish)
- Cooked rice for serving
Instructions
- Remove the tofu from its package, drain, and press it for about 15 minutes. Then cut the tofu into bite-sized pieces and toss gently with 2 tablespoons of cornstarch, paprika, and a dash of salt.
- Heat the vegetable oil in a large nonstick pan over medium heat. Add the tofu in a single layer, and fry until golden and crisp, about 3-4 minutes per side. Remove the tofu and set aside.
- In the same pan, add the minced garlic and ginger. Sauté for about 1-2 minutes until fragrant. Stir in the soy sauce, toasted sesame oil, rice vinegar, and dark brown sugar.
- In a small bowl, mix 1 tablespoon of cornstarch with 1-2 tablespoons of water to create a slurry, then add to the pan. Stir constantly until the sauce thickens, about 3-5 minutes.
- Return the fried tofu to the pan and toss to coat evenly with the thickened sauce. Sprinkle with sesame seeds, a pinch of red pepper flakes, and the chopped green onions. Serve immediately over cooked rice.
