14ounces(400g) firm tofupressed to remove excess moisture
2tablespoonscornstarch
1teaspoonChinese 5 spice
2tablespoonssesame oil(or regular oil)
3tablespoonshoney(or vegan honey, agave or maple syrup for vegan)
2tablespoonssoy sauce
3clovesgarlicminced
½teaspoondried chili flakes
To serve:
Rice
½ teaspoonsesame seeds
Pinchof dried chili flakes
Instructions
Cook the rice according to package instructions.
Meanwhile, cut the tofu into cubes, then gently toss in a bowl with the cornstarch and Chinese 5 spice mixed together.
Heat half the oil to a large sautee pan over a medium heat, then add the tofu. Cook until browned, about 2-3 minutes, then flip each tofu cube and fry for a few more minutes on the other side until crispy. Remove from the pan and set aside.
Add the remaining oil, honey, soy sauce to the pan and cook for 2 minutes, stirring often, then stir in the garlic and chili flakes and cook for a further minute.
Toss the tofu in the sauce, then serve over rice, topped with the chopped scallions, sesame seeds and chili flakes.
Notes
The best way to press tofu is to use a tofu press or a heavy kitchen object like a cast iron skillet. This will help remove as much water as possible from the tofu so it can better absorb the flavors of the sticky sauce.Be sure to coat the tofu in cornstarch before cooking. This will give it a crispy outer layer that pairs perfectly with the sticky sauce.If you don't have Chinese five spice powder, you can use a combination of cinnamon, cloves, fennel seeds, and star anise. Or, simply omit it from the recipe.Do not let the pan become too hot as the tofu can stick to the bottom of the pan, cook over medium heat instead.Add the sticky sauce ingredients to the pan in the order listed for best results. This will allow each ingredient to cook and blend together properly.