# Components:
→ Tofu
01 - 14 oz extra-firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 2 tablespoons neutral oil (such as canola or sunflower)
→ Sauce
04 - 3 tablespoons honey
05 - 3 tablespoons low-sodium soy sauce
06 - 2 tablespoons rice vinegar
07 - 3 cloves garlic, minced
08 - 1 to 2 tablespoons sriracha or other hot sauce, to taste
09 - 1 teaspoon freshly grated ginger
10 - 1 teaspoon toasted sesame oil
→ Garnish
11 - 2 tablespoons chopped scallions
12 - 1 teaspoon toasted sesame seeds
# Directions:
01 - Slice the pressed extra-firm tofu into 3/4-inch cubes.
02 - Toss tofu cubes in a mixing bowl with cornstarch, ensuring each piece is thoroughly coated.
03 - Heat neutral oil in a large nonstick skillet over medium-high heat. Arrange tofu cubes in a single layer. Cook for 3 to 4 minutes per side until the exterior becomes golden and crisp. Transfer tofu to a plate.
04 - In a bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, sriracha, grated ginger, and toasted sesame oil until well combined.
05 - Wipe out excess oil from the skillet if necessary. Set over medium heat and pour in the sauce mixture. Simmer for 2 minutes, stirring occasionally, until the sauce thickens slightly.
06 - Return the crispy tofu to the skillet. Gently toss to evenly coat all pieces with sauce.
07 - Continue cooking for an additional 2 to 3 minutes until the tofu is heated through and the sauce attains a glossy consistency.
08 - Transfer tofu to serving dish. Sprinkle with chopped scallions and toasted sesame seeds as desired. Serve hot with steamed rice or vegetables.
