Ingredients:

  • 16 oz extra-firm tofu, pressed and cubed
  • 3 tbsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1/3 cup raw honey
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp toasted sesame oil
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Drain the tofu and wrap it in a clean lint-free towel. Place a heavy weight on top for 30 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch uniform cubes.
  2. In a large mixing bowl, toss the tofu cubes with cornstarch, garlic powder, sea salt, and black pepper until every side is evenly coated in a thin starch barrier.
  3. Heat avocado oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer and sear for 3-4 minutes per side until a golden-brown, shattering crust forms.
  4. While the tofu cooks, whisk together the raw honey, minced garlic, grated ginger, soy sauce, rice vinegar, sriracha, and toasted sesame oil in a small bowl.
  5. Reduce the skillet heat to medium. Pour the honey garlic sauce over the crispy tofu. Toss constantly for 1-2 minutes until the sauce reduces into a velvety, sticky glaze that clings to the tofu.
  6. Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve immediately while the crust is at its peak crispness.