Ingredients
- 1 14-ounce block extra-firm tofu pressed and cut into 1-inch cubes
- 1 tablespoon high-heat oil such as avocado or canola oil
- 2 tablespoons low-sodium soy sauce for marinating
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 2 teaspoons cornstarch
- 1/4 cup low-sodium soy sauce for sauce
- 1/3 cup water for sauce
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch mixed with 1 tablespoon water slurry
- 1 tablespoon sesame seeds for garnish
- 2 green onions chopped (for garnish)
Instructions
- Place the cubed tofu in a bowl. Add 1 tablespoon oil, 2 tablespoons soy sauce, the garlic powder, ground ginger, and 2 teaspoons cornstarch. Toss gently to coat evenly.
- Heat a non-stick skillet over medium-high heat. Cook the tofu in a single layer for 5-8 minutes, turning occasionally until golden and crisp.
- Meanwhile, in a small saucepan over medium heat, combine 1/4 cup soy sauce, 1/3 cup water, the brown sugar, rice vinegar, and toasted sesame oil. Bring to a simmer, then stir in the cornstarch slurry. Continue stirring until the sauce thickens slightly, about 2 to 3 minutes.
- Lower the skillet heat and add the thickened sauce. Toss the tofu gently to coat and heat for an additional 2 minutes.
- Transfer the tofu to a serving dish. Sprinkle with sesame seeds and chopped green onions. Serve warm over rice or alongside steamed veggies if desired.
