Ingredients:

  • 14 oz extra-firm tofu, cubed
  • 2 tbsp cornstarch
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tbsp avocado oil
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp sriracha

Instructions:

  1. Drain the tofu and pat it dry with a paper towel. Cut into 1/2 inch cubes. Note: The drier the surface, the better the crunch.
  2. In a large bowl, toss the tofu cubes with cornstarch, garlic powder, and salt until evenly coated.
  3. Drizzle the avocado oil over the tofu and toss again to ensure a light coating.
  4. For Air Fryer: Arrange tofu in a single layer and cook at 200°C for 10 minutes, shaking halfway through. For Skillet: Sear over medium high heat for 2-3 minutes per side until the edges are browned and feel firm.
  5. Whisk together soy sauce, maple syrup, sesame oil, grated ginger, minced garlic, and sriracha in a small bowl.
  6. Pour the glaze over the hot tofu immediately after cooking. Toss for 30-60 seconds until the sauce thickens into a sticky coating.
  7. Divide the tofu equally among 4 containers.
  8. Pair with cooked brown rice and steamed vegetables. Note: Let the tofu cool for 5 mins before closing the lid to prevent steaming.