# What you'll need:
→ Tofu Preparation
01 - 14 oz extra-firm tofu, drained, pressed, and cut into 3/4-inch cubes
02 - 2 tablespoons cornstarch
03 - 2 tablespoons neutral oil such as canola or vegetable
→ Sauce
04 - 3 tablespoons soy sauce
05 - 2 tablespoons hoisin sauce
06 - 2 tablespoons rice vinegar
07 - 2 tablespoons maple syrup or granulated sugar
08 - 1 tablespoon tomato paste
09 - 1 tablespoon sriracha or chili garlic sauce
10 - 1/2 cup water
11 - 1 tablespoon cornstarch
12 - 2 teaspoons toasted sesame oil
→ Vegetables and Garnish
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 1/2 teaspoon crushed red pepper flakes
16 - 2 spring onions, thinly sliced
17 - 1 teaspoon sesame seeds
18 - 9 oz broccoli florets, steamed
19 - Cooked jasmine or basmati rice, for serving
# Method:
01 - Press the tofu with a tofu press or heavy object for at least 10 minutes to extract moisture. Cut into 3/4-inch cubes and toss evenly with 2 tablespoons cornstarch.
02 - Heat 2 tablespoons oil in a large non-stick skillet or wok over medium-high heat. Add tofu cubes and fry, turning, until golden and crispy, approximately 7 to 9 minutes. Transfer tofu to a paper towel-lined plate.
03 - In a mixing bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup or sugar, tomato paste, sriracha, and water. In a separate bowl, combine 1 tablespoon cornstarch with 1 tablespoon water to create a slurry.
04 - Return skillet to medium heat, add a drizzle of oil if needed. Add garlic, ginger, and red pepper flakes. Sauté for 1 minute until fragrant.
05 - Pour prepared sauce into pan. Bring to a simmer, then stir in cornstarch slurry. Cook, stirring, until sauce becomes thick and glossy, about 2 to 3 minutes.
06 - Add crispy tofu back to pan and toss gently to coat thoroughly in sauce.
07 - Drizzle with toasted sesame oil and garnish with sliced spring onions and sesame seeds. Serve immediately with steamed broccoli and rice.
